A rillette is a type of spread that is eaten on toasted bread or crackers. Usually it’s made with pork or duck, a healthy splash of wine, and lots of butter.
We came up with this vegan version so that you don’t have to take hummus to the party again. No offense to the world’s favorite chickpea dip, but this one is a show stopper! This recipe uses plenty of sherry wine and French Four Spice, a traditional spice blend that’s mainly used in charcuterie.
For the mushrooms, plain button mushrooms work great, but wild mushrooms like chantrelles, shimejis, or hen of the woods will make it sing.
- 8 tbsp coconut oil, divided
- 12-15 ounces fresh mushrooms, coarse chopped
- 2 garlic cloves, minced
- 1/4 cup sherry
- 1 tbsp fresh lemon juice
- 1 tbsp tomato paste
- ½~1 tsp kosher salt
- 1 tsp finely grated lemon peel
- chopped fresh parsley
- ground black pepper