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Faux gras

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.

Chase the flavors

Serves 2-3

Prep 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


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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