Faux gras

Serves 2-3

Preparation time 10 Minutes

Cooking time 5 Minutes


Olive oil - 1 tsp

Onion - 1

Mushrooms - 100 gms

Thyme - 1 tsp

Balsamic vinegar - 10 ml

Masoor dal - 1 cup

Almonds - handful

Soy sauce - 10 ml

Beetroot - 1

Butter - 10 gms

Foie gras or goose liver is a well-known delicacy for its texture, mouthfeel and rich flavour. This recipe is a vegetarian rendition of that classic gourmet ingredient. Though the taste is different, the texture and the appearance makes it look like the original deal. Hence FAUX gras.


1) In a pan, heat oil and add the sliced onions to it.

2) Throw in garlic cloves and saute.

3) Add in the sliced mushrooms along with thyme and cook them on a high flame.

4) Add in balsamic vinegar and cook till a nice dark colour.

5) Transfer all the contents of the pan in a blender.

6) Add almonds, soy sauce, salt, pepper, juice of the beetroot and boiled masoor dal and blend into a fine paste.

7) Store in a jar with a layer of butter on top. 

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