Truffled Portobello Mousse with Cranberry-Pear Compote and Truffled Toast

Another truly chef inspired, sexy vegan dish!  I actually got this idea from a NYC restaurant called Dirt Candy.  Next time I visit NY, I will make sure to stop by and try this to compare the differences!  The chef's version looks like a faux foie gras, whereas mine resembles a mousse/pate.  Regardless, thank you Dirt Candy for the inspiration!

This would be a great crowd pleaser and topic of discussion!  Also a great way to start as an hor d'oeurve or appetizer.  It is quite rich, so it is definitely a plate to share.

 Having a romantic night?  Choose this!  It is sexy and fun to feed each other with.  Think somewhere in between a pate and a cheese plate....mousse spread, crusty bread, balsamic reduction and a fruity compote....what else do you need aside from candles and a beautiful bottle of red?

Truffled Portobello Mousse

Ingredients/Directions for Truffled Portobello Mousse (yields 4 servings):
 1/2 tbsp vegan butter
2 portobello mushrooms cleaned and diced
1/2 yellow onion diced
3 tbsp unsweetened almond milk
1 tsp agar agar
1 tsp truffled oil
s+p

In saute pan, heat vegan butter and saute onions until translucent.  Add in portobello and continue to saute for another 3-5 minutes.  Add in remaining ingredients, bring to boil and turn off heat.  Continue to stir until it starts to thicken.  Transfer to blender and blend until smooth.  Spoon into ice cube trays and let sit for about an hour.  (you can also place in freezer for about 10 minutes for them to harden and keep shape much faster).  Enjoy with your favorite compote, balsamic reduction and truffled toast.  Heck yes!