11/13/2019To share - Appetizers and starters

Vegan Mushroom Rillettes

Name: Vegan Mushroom Rillettes
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 80 g lentils; 1 onion; 45 mL red wine; 80 mL soy cream; pepper; salt; 0.5 tsp cinnamon; 0.5 tsp nutmeg; 1 tbsp neutral oil; 300 g portobello mushrooms

Gluten-free Low budget Autumn / Winter

For: 4 serv.Difficulty: EasyPreparation: 25 minCooking: 50 min

Actually, I've wanted to create a rillette recipe like this for a very long time. It was always in the back of my mind, but never really came to fruition. I wanted a little taste of Christmas (hence the cinnamon and nutmeg) while at the same time having that good old French touch with the onions and mushrooms deglazed with red wine. These are practically the same ingredients as in my green lentil stew recipe, so you can make them at the same time if you're batch cooking for the week ;)

Alright, tonight it's baguette and rillette time!

Servings

Ingredients

Cups

-lentils 80 (g)
-onion 1
-red wine 45 (mL)
-soy cream 80 (mL)
-pepper
-salt
-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? ;)