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.
Prep Time: 10 minutes
Total Cook Time: 25 minutes
- 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
- Melt half the coconut oil in heavy large skillet over high heat.
- Add mushrooms, and sprinkle in some salt and pepper.
- Sauté until mushrooms are tender, then add garlic.
- Add sherry, lemon juice, tomato paste, and lemon peel. Simmer until most of the liquid has evaporated and let cool.
- Transfer mushroom mixture to a food processor. Add parsley and remaining coconut oil, and chop until you get a chunky paste. Season to taste with salt, pepper, and additional lemon juice (if needed).
- Transfer to an air-tight container, and let rest overnight so the flavors can develop.
- Serve on toasted bread, garnished with additional chopped parsley.
The rillette can be stored for up to a week in the refrigerator.