David Lebovitz’s Faux Gras
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Cook your lentils. I added 1 cup of lentils and 3 cups water to a pressure cooker and cooked on high until the first whistle, then on low for 5 minutes, then naturally let it depressurize. There were a little more than 2 cups of lentils, you can save the extra for something else (throw them in some soup!).
Toast the walnuts. I used the toaster oven for just a few minutes.
Add olive oil and butter to a saute pan and saute the onions until somewhat caramelized, then add the mushrooms and saute until soft.
Throw the onion and mushroom mixture into a food processor along with the lentils, walnuts, lemon juice, soy sauce rosemary, thyme, sage, chili powder, brown sugar, and cognac. Season to taste with salt and fresh ground black pepper.