I saw this Faux Gras pate recipe/video on Facebook - LINK
It does look like a meaty pate - but I cant say it will replace fois gras - but it's pretty nice.
2 tbls. olive oil
1 small onion or shallot - chopped
2 garlic cloves
Gently saute the above until softened, (not browned.)
Add and saute:
approx. 18 button mushrooms
dried herbs: rosemary, thyme, sage - 2 tsps. of each - I used some fresh herbs too.
+ 2 tbls. cognac
Blend these in your liquidiser/blender.
2 cups of cooked brown lentils (canned is ok)
2 tbls. soy sauce
1 cup of toasted walnut - blended
2 tbls. beetroot puree - or a few slices of cooked betroot (either wash off the vinegar or use plain cooked beetroot - it's mainly used for colour).
Spoon into a sterlised jar, and top with either melted butter or softened butter.
Cover and chill well in fridge.