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Faux Gras Appetizer


  • 1 cup brown lentils
  • cup mushroom mix: oyster Black trumpet, Portobello, and Porcini
  • ½ cup walnuts
  • ½ medium white onion
  • 2 cloves garlic
  • 1 tsp Rosemary dried
  • 1 tsp Thyme dried
  • salt and pepper to taste
  • ¼-½ cup olive oil as needed


  • Chop onion and garlic cloves and set aside.
  • Rinse and soak lentils in water to cover for 15-20 minutes.
  • Place dry mushrooms in a bowl and cover with boiling water for 15 minutes to soften.
  • Toast walnuts on medium high heat in a dry skillet. Set aside in separate plate when toasted.
  • Sauté onion for 5 minutes until translucent.
  • Add garlic and sauté for 3 minutes more.
  • Drain mushrooms and reserve water, add softened mushrooms to onion and garlic mixture. Sauté for another 10 minutes on medium low heat.
  • Season with spices.
  • When lentils are cooked, combine all ingredients in food processor until smooth. Continue to add liquid reserved from mushrooms and lentils as needed to make a smooth consistency.
  • Add olive oil if needed to make a creamy texture.
  • Garnish and serve with other vegetables or crackers.