11/13/2019To share - Appetizers and starters
Vegan Mushroom Rillettes
Servings
4
Ingredients
Cups
- -lentils 80 (g)
- -onion 1
- -red wine 45 (mL)
- -soy cream 80 (mL)
- -pepper
- -salt
- -ground cinnamon 0.5 (tsp)
- -nutmeg 0.5 (tsp)
- -neutral oil 1 (tbsp)
- -portobello mushrooms 300 (g)
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Steps
- In a saucepan, cook the lentils in water (without salt, as it makes them hard). The cooking time is quite long for them to become tender, about 50 minutes.
- Peel the onion and finely chop it. Heat the oil in a pan and sauté the onion in it.
- Dice the mushrooms into small cubes (brunoise) and add them to the pan.
- Let it brown well so that all the water from the vegetables has evaporated and they are a bit colored. Deglaze with red wine. Pour in the soy cream.
- Mix this mixture with the cooked and drained lentils. Add pepper, cinnamon, and nutmeg.
- Slightly mix the preparation, but not completely in order to maintain some texture. In a saucepan, heat it while monitoring and stirring to allow evaporation and achieve a thicker consistency.
- Season to your taste. Pour into a glass jar and let cool.
- Serve with a baguette. You can store your rillettes in the fridge for 5 days, cool huh? ;)
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Vegan Mushroom Rillettes
For: 4 serv.Difficulty: EasyPreparation: 25 minCooking: 50 min
Ingredients
- -lentils 80 (g)
- -onion 1
- -red wine 45 (mL)
- -soy cream 80 (mL)
- -pepper
- -salt
- -ground cinnamon 0.5 (tsp)
- -nutmeg 0.5 (tsp)
- -neutral oil 1 (tbsp)
- -portobello mushrooms 300 (g)
Steps
Steps
- In a saucepan, cook the lentils in water (without salt, as it makes them hard). The cooking time is quite long for them to become tender, about 50 minutes.
- Peel the onion and finely chop it. Heat the oil in a pan and sauté the onion in it.
- Dice the mushrooms into small cubes (brunoise) and add them to the pan.
- Let it brown well so that all the water from the vegetables has evaporated and they are a bit colored. Deglaze with red wine. Pour in the soy cream.
- Mix this mixture with the cooked and drained lentils. Add pepper, cinnamon, and nutmeg.
- Slightly mix the preparation, but not completely in order to maintain some texture. In a saucepan, heat it while monitoring and stirring to allow evaporation and achieve a thicker consistency.
- Season to your taste. Pour into a glass jar and let cool.
- Serve with a baguette. You can store your rillettes in the fridge for 5 days, cool huh? ;)