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Faux Foie Gras Challenge Winning Recipe

Foie gras, which is French for “fatty liver,” is made from the enlarged livers of male ducks and geese. Many high-end restaurants have pulled this “delicacy of despair” off their menus for good. But just because gourmets choose to skip out on the cruelty doesn’t mean that they want to miss out on traditional French food.

In came PETA with the Fine Faux Foie Gras Challenge, which offered a $10,000 grand prize to the genius behind a vegan version of the decadent dish. A judging panel chosen by PETA assessed the prepared recipes based on palatability as well as similarity in taste and texture to real foie gras, and they selected New York–based chef Amanda Cohen as the winner!

Taste-test Amanda’s winning recipe (below) in your own kitchen.

Mushroom Mousse
1/4 cup finely diced white onions
1/2 cup vegan margarine
1/2 cup unflavored soy milk
1 Tbsp. agar-agar
3 cups de-gilled and chopped portobello mushrooms
1/8 tsp. truffle oil
1/4 tsp. salt

  • Cook the onions and 1 tablespoonful of vegan margarine on low for 15 minutes or until extremely soft.
  • Add the soy milk and leave on low for 10 minutes, or until it comes to a boil.
  • Add the rest of the vegan margarine (7 tablespoonfuls) to the pot and leave on low for 15 minutes, or until it comes to a boil.
  • Add the agar-agar and whisk until it comes to a boil again (approximately 10 minutes).
  • Remove from the heat and pour into a Vitamix or other high-powered blender and blend until very smooth and creamy.
  • Add the mushrooms, truffle oil, and salt and blend for 2 to 3 minutes, or until creamy and fully incorporated. If the mixture is not silky smooth, pass through a fine mesh sieve or a chinois.
  • Pour into a nonstick silicon cube mold and tap the mold a few times to ensure that the mousse has settled. Pour excess mousse over the top of the cube mold to make sure that there is no air trapped in any of the compartments and scrape the top to make sure that all the compartments are filled.
  • Refrigerate for at least two hours, or until solid. Note: These directions are for preparation on an induction burner set between 1 and 2; if using a gas burner, set the flame as low as possible and keep an eye on the ingredients, as cooking times will likely be much shorter. Serving Suggestion: Spread the portobello mousse on truffled toast made from baguette slices. Place thinly sliced, grilled portobellos on top to give it more texture, and add peach and fennel compote for sweetness, if desired.

Makes approximately 9 servings

Click here for the second place recipe, and here for the third place recipe.

Commenting is closed.
  • Rachel G. says:

    Oh my god this is amazing.

  • Sherrie says:

    Answering my own questions in case others have them, too: it blends down to 2 cups and freezes OK – it seemed a little watery after, but I just stirred it well. It had a nice, soft mousse texture, but I didn’t love it, it just tastes like raw mushrooms to me.

  • Ashley-P says:

    Hey Joel, thanks for your comment! Here are links for the second and third place recipes.
    I’ve also added the links to this article.

  • joel says:

    Are there any other vegetarian recipes for foie gras on the Peta site OTHER THAN the mushroom mousse that won first prize in the recent contest?


    Aloha, joel

  • Sherrie says:

    How large a serving does this make, and can it be frozen?

  • The PETA Files | 'Iron Chef America': Secret Ingredient Revealed says:

    […] what masterful concoction Amanda whips up, why not try making your own serving of her award-winning mushroom mousse? It’ll give you reason to cheer her […]

  • ‘Iron Chef America’: Secret Ingredient Revealed! &la says:

    […] what masterful concoction Amanda whips up, why not try making your own serving of her award-winning mushroom mousse? It’ll give you reason to cheer her […]

  • Cat! =^-^= says:

    Just wanted to say that I tried this recipe and OMG it’s SOOOO delectable and luxurious and orgasmic… everyone should give this a try!

    Mandinka, you should try being part of the solution rather than being part of the problem. Don’t knock it till you try it.

  • Sarah Lange says:

    I live in Chicago, and at one time (for a few months) foie gras was outlawed. It was a proud moment for many vegans to know that their home-city was stepping up to stop this torturous act. Then, to our dismay the law was revoked by the mayor, after pressure from the professional culinary community. Apparently they believe that this dish is required for our city to be seen as a cultural, culinary heavyweight. I have many friends that are in that industry on both sides of the issue. So now I can use this faux gras recipe to expose them to a satisfying alternative,….like Ive done with vegan cheesecake, vegan sushi and an array of Raw vegan choices. Thanks for the recipe! (and if i win, the sample to assist in my creation)

  • Cat! =^-^= says:

    By the way, I’m going to be making this recipe this weekend to impress some omni guests… wish me luck!! =)

  • mandinka says:

    but for what?
    it’s stupid: vege ladr, vege chop, vege foie gras… 🙂 these meat names to vege dishes…

  • Living // Enter to Win a ‘Faux Gras’ Party Platter / says:

    […] promised yesterday, we’re giving you the chance to try some upscale vegan cuisine in your very own home. The […]

  • davinder says:

    Its really good to see that there are so many people concerned for the welfare of animals and get them out of the painful process.Dear friends please keep up this gr8 work

  • denise says:

    that sounds so decadent!