Vegetable mushroom foie gras. Recipe
We continue to feed our newly launched category of Vegetarian Recipes and this time we do it with the vegetable foie gras with mushrooms. A dish that can replace meat as a source of protein, in addition to having antioxidant properties, strengthening the immune system and having great anti-cancer power. In order to enjoy all the properties of mushrooms, it is essential that they are fresh, since once packed they have lost a large part of their nutrients.
Ingredients: 250 gr. of Paris mushroom, 2 onions, 3 tablespoons of sesame seeds, 1 tablespoon of miso (hatcho miso or mugi miso), extra virgin olive oil and salt.
Preparation: In a saucepan, heat 3 or 4 tablespoons of oil in which we will slowly poach the finely cut onions with a small pinch of salt, until they are transparent.
Add the previously cleaned and rolled mushrooms, add a tablespoon of miso (somewhat less if we put the hatcho miso variety, since it has a much more intense flavor) and stir all the ingredients well. Cover and cook slowly for 30 min or until all the mushroom juice has evaporated.
Meanwhile, toast the sesame seeds, previously washed, in a pan until we see that they are swelling just before they start to explode. Remove from heat, pulverize in a mortar and add them to the cooked mushrooms. With the help of a blender or other processor, blend until obtaining a creamy paté texture.
Refrigerate and serve cold with crackers.