I’ve been seeing rillettes on a lot of menus lately—perhaps I’m noticing because I’m taking an intro French class! Rillettes is traditionally made by cooking pork over a low temperature for a long time. The fat renders out of the meat and it’s packed in jars for winter storage. Here I use the same technique with beautiful portobello and shiitake mushrooms and onions. In place of the natural pork fat, I packed some in butter and some in olive oil. This would be a fantastic Thanksgiving appetizer.
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Servings: 16; 2 tablespoon servings
Time: Less than 30 minutes active; about 4 hours total plus overnight refrigeration
8 tablespoons extra virgin olive oil, divided
1 1/4 pound onions (about 3), chopped
6 garlic cloves, minced
1 1/4 pound mushrooms, chopped
2 teaspoons dried thyme
2 teaspoons salt and pepper, each
6 tablespoons butter (I used Earth Balance, making the recipe vegan)
1. In a large skillet heat 2 tablespoons extra virgin olive oil over medium heat. Add onions and garlic and sauté 10 minutes until translucent and soft. Add mushrooms and cook down until most of the water has evaporated, about 15 minutes.
2. Add thyme, salt and pepper. Reduce heat to medium-low and cook for 3 hours until the mixture is significantly reduced, dark and the mushrooms are very soft. Remove from heat and let cool to room temperature.
3. Divide the mushroom mixture into four parts, then pack into four jars or other air-tight containers with either 3 tablespoons butter or 3 tablespoons extra virgin olive oil. Refrigerate overnight so the fat sets. Serve with bread and pickles for a traditionally French starter.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.