Name: Faux Gras with Shitake and Cognac Recipe
Ingredients: 1/2 teaspoon freshly ground black pepper; pinch of sea salt; 1 teaspoon granulated sugar; 1 teaspoon fresh lemon juice; 1 teaspoon gelatin; 2 sticks of unsalted butter, at room temperature (16oz); 3/4 cup finely chopped onions; 2 cloves garlic, smushed with a garlic press or grated with microplane grater; 1/2 cup heavy cream 1 pound chicken livers, rinsed and any dark spots removed (I also remove the stringy connective membrane); 1 teaspoon fine sea salt (or 2 teaspoons kosher salt); 1/2 cup finely diced shitake mushrooms (1/4" cube or smaller); 2 tablespoons finely minced parsley 2 tablespoons Cognac; 1/2 English cucumber cut into 2" pieces; 1 - 2 drops Tabasco sauce; 2 - 3 tablespoons minced Italian parsley

Faux Gras with Shitake and Cognac Recipe

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Inspired by Happy in the Kitchen. You can make this up to 3 days before serving. You'll need several hours to chill and set the pate, so its best to do it the evening before or early in the day. Makes 4 small 1-cup ramekins or 1 terrine.

By: Steamykitchen (via Steamykitchen)

Last Updated: Mar 1, 2026

Instructions

Preheat oven to 300 degrees F.
Saute the Mushrooms: In a saucepan, melt 1 tablespoon of butter. Add the shitake mushrooms and saute for 1 minute, until soft and cooked through. Add chopped parsley. Add Cognac and let simmer for 30 seconds. Remove mixture to a bowl and set aside.
Cook the Onion: Wash the saucepan and put back on stove. Add 2 tablespoons of butter on medium heat. When the butter starts bubbling, turn the heat down to low and add the onions. Cover and cook 5 minutes, stirring occasionally. The onions should be soft and translucent. Add the garlic, salt and pepper. Saute until garlic is fragrant. Add the cream and bring to simmer. Cover and cook for 5 minutes. Add all of the remaining butter. Stir until melted. Turn off the heat.