Karoline of Flavamingo shares one of her mouth watering plant-based recipes with us today.
With the exception of Spring, I don’t think there’s a more stunning time than early Autumn to celebrate the seasons. Everything is cast in a golden light, the air is crisp, and it’s the perfect time to be outdoors discovering the season’s bounty of treasures.
During a recent holiday on Denmark’s sunshine island Bornholm, a long walk in the coastal forest very quickly turned into a mushroom hunting session. My hands, stained purple from picking berries moments earlier, were all of a sudden plucking mushroom after mushroom from the ground. The thrill I get from finding these treasures is as huge today as when I was perched on my dad’s shoulders in Newlands Forest, shouting ‘I can smell a mushroom!’, and in a moment of inspiration I knew that these tasty morsels would be the star ingredient of my next pop-up dinner.
The first of three mushroom dishes on the menu, this recipe turns French tradition on its head by taking out the duck or goose liver and replacing it with mushrooms and toasted walnuts, so that instead of the somewhat controversial foie gras, what you have instead is a very tasty ‘faux gras’ and some happy birds!
- • 125 g button mushrooms and wild mushrooms
- • 4 tbsp olive oil
- • 1 large onion, chopped
- • 2 cloves garlic, finely chopped
- • 400 g cooked green lentils (about 200 g dried lentils)
- • 200 g toasted walnuts
- • 3 tbsp freshly squeezed lemon juice
- • 3 tbsp soy sauce
- • 10 tsp herbs (thyme, rosemary and sage), finely chopped
- • 5 tbsp brandy
- • salt and freshly ground pepper
- Fry the onions and garlic on medium heat for about 5 minutes, and then add the mushrooms and cook for another 5 to 10 minutes.
- Add the cooked lentils, walnuts, lemon juice, soy sauce, herbs and brandy to the food processor.
- Blend until smooth.
- Serve with toasted seed loaf and onion marmalade and you have the perfect snack!
Image credits: Flavamingo