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Lean foie Gras

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Lean foie Gras

Under this title I found this recipe on an English website. I admit, the foie Gras I ever tried, the music here is his version of lean to cook decided. Turned out extremely tasty, tender pate. You'll never guess that this is exclusively a Lenten recipe, as there is the taste of the liver. Great to serve with crackers, toast (or just spoon it is). The author of the recipe highly recommends to submit pate with onion marmalade or pickled vegetables.


Cooking time- Number of servings-

Ingredients for Lean foie Gras




Step-by-step instruction of cooking Lean foie Gras


Step 1

Rinse the lentils, pour 300 ml of water, add salt to taste and boil until tender (20-30 minutes).


Step 2

Garlic and onion peel and finely chop. If using fresh mushrooms, clean the cap and the cut is not very finely. If using frozen, defrost and drain the resulting liquid (the mushrooms should be 100 g).


Step 3

Heat the oil in a frying pan. Add the onion and garlic, sauté until transparent (approx. 4-5 minutes). Then add the mushrooms and keep on the heat until then, until the mushrooms are tender (approx 5-8 minutes). Remove from the heat.


Step 4

Mix soy sauce, cognac, lemon juice, brown sugar and Cayenne pepper.


Step 5

Walnuts fry on a dry pan until Golden brown.


Step 6

Mix all ingredients (cooked lentils, walnuts, sauteed mushrooms with onions and garlic, chopped rosemary and thyme, soy sauce with ingredients) and beat until a homogeneous mass. Ready pie can be stored in the refrigerator up to 4 days.