We’re no strangers to the delights of the mushroom mousse Amanda Cohen serves at Dirt Candy, and now PETA isn’t, either.
The Feed reports that the vegetarian chef won the organization’s year-long Fine Faux Foie Gras Challenge to create a “vegan version of the decadent dish.” Her mushroom mousse, made with portobellos, soy milk, vegan margarine, and onions, earned Cohen victory over 37 competitors — and $10,000 in prize money.
Cohen plans to use the prize money for the restaurant, leaving us with one lingering question: Given that the panel chosen by PETA was assessing the recipes based in part on their “similarity in taste and texture to real foie gras,” are we to conclude that someone at the animal rights organization actually knows what foie gras tastes like?
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