Rinse the dried mushrooms in warm water for a minute or two to dislodge any dust or grit.

Lift the mushrooms from the water and discard the water.

Lift the mushrooms out of the water.

Strain the mushroom water through muslin or a coffee filter. Retain for the lentils.

Add 1/2 cup dry lentils, 1 cup of water, and 1 cup (or thereabouts) of mushroom water to a saucepan. Bring to a boil then reduce to a simmer.

Prepare a bowl of water and ice cubes.

Separate the cloves from the head of garlic.

Blanch in boiling water for 90 seconds.

Plunge into the ice bath.

Heat the vinegar, water, salt, and sugar in a small saucepan until the salt and sugar is dissolved.

Remove the garlic cloves from their skins and add the cloves to a clean jar.

Add the fennel seeds, peppercorns, and chilli flakes to the jar.

Pour over the vinegar mixture. The garlic should be covered by at least 1 cm. If there is insufficient liquid, add 1/2 cup 50-50 vinegar water mixture.

Cover and allow to sit in the refrigerator for at least 48 hours before using.

Soak the dried forest mushrooms in a cup of hot water for 30 minutes.

Agitate the mushrooms occasionally to dislodge any grit.

Lift out the rehydrated mushrooms without disturbing any grit that may have settled to the bottom.

Pour the top 3/4 cup of the liquid into another container, discarding the remaining quarter and grit.

Rinse the lentils using a sieve.

In a saucepan add the 1/2 cup of lentils,1 cup water, and 1/2 cup of the mushroom soaking liquid. Bring to a boil then reduce to a simmer. Simmer until cooked through, about 20 minutes. Drain.

Peel and dice the onion and garlic.

Clean, trim, and dice the button mushrooms.

Heat a skillet or fry pan to medium-high heat.

Add the olive oil and butter. When melted, add the finely diced onion. Sauté until transparent.

Add the garlic and cook until fragrant (3 or 4 minutes).

Add the diced button mushrooms and rehydrated mushrooms. Stir fry until the moisture released from the mushrooms has evaporated. Remove from the heat.

In a blender, add the sautéed onion and mushrooms, drained lentils, dates, walnuts, lime juice, soy sauce, tahini, parsley, salt, paprika, and black pepper. Blend in a food processor until reasonably smooth.

Line a loaf tin with grease-proof paper and pour the blended mixture into it.

Refrigerate overnight.

Remove the faux gras from the refrigerator and allow to come up to room temperature.

Remove the garlic cloves from the pickling liquid and dice into halves.

Spread on some faux gras, then top with pickled garlic.