Faux Gras (vegetarian Foie Gras) from David Lebovitz by seasonal thermomixing. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Faux Gras (vegetarian Foie Gras) from David Lebovitz

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Ingredients

2 jar(s)

100 grams button mushrooms, sliced
40 grams olive oil
40 grams Butter
1 Small brown onion, peeled and halved
2 cloves garlic
400 grams cooked puy lentils
140 grams toasted walnuts
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons fresh sage or flat-leaf parsley
1 teaspoon brown sugar
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
2 teaspoons Cognac or Brandy, optional

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6

12min

Preparation 12min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Cooking Easy Appetizer Starter Brunch Dinner Lunch Egg free Vegetarian Dip Everyday

Recipe's preparation

Add the onion and garlic to the TM bowl and chop at speed 6 for 2 seconds. Scrape down the side of the bowl with a spatula and chop again at speed 6 for 2 seconds.

Add the olive oil and saute for 3 minutes at 98 degrees, "Counter-clockwise operation" speed 1.

Add the butter and mushrooms, and saute for 5 minutes at 90 degrees, "Counter-clockwise operation" , speed 1.

Add the remaining ingredients and blend at speed 8 for 12 seconds. Scrape down the sides and repeat blending until smooth.

Tasts, and add salt, pepper, and additional cognac, soy sauce, or lemon juice if it needs balancing.

Scrape the pate into a serving bowl and refrigerate for a few hours until firm.

Accessories you need

Spatula TM5/TM6
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Tip

The cognac is optional, but as David Lebovitz says, it does give the faux gras a little je ne sais quoi.

The pate will keep for about 4 days in the refrigerator. It can be frozen for up to 2 months, well wrapped.

Serve pate with crackers, hearty bread, or small toasts - ideally with shallot marmalade or a few pickles alongside.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.