Try the Grey Stuff It’s Delicious.. and Vegan!

beauty and the beast the grey stuff

Although I’ve spent some time recently at Disneyland, it’s been quite a while since I’ve been to my former employer, Walt Disney World.

There have been several changes to Fantasyland since my time being a CP (College Program for those not in the know), and although I don’t have plans to visit anytime soon, I’m excited to see the new additions when I get the chance.

I think the most exciting part of the transformation is the inclusion of two new princess castles: Belle, and my all time favorite, Ariel.

Inside Belle’s castle is a new restaurant appropriately named Be Our Guest.

Just like the film, “Grey Stuff” is listed on the dessert menu.

I was curious to see what the Grey Stuff is made from, and it appears to be a mousse/buttercream frosting hybrid, sometimes served on top of a cupcake.

However, upon investigation, the grey stuff clearly isn’t a sweet treat.

According the picture below, it appears to be an authentic French pâté served on top of a buttery cracker.

greystuffSince I don’t care for traditional pâté and I’ve adopted a plant based lifestyle, I decided to make a vegan mushroom pâté instead.

The Chef de cuisine at Adam’s (also known as The Beast) castle chose to serve the grey stuff in a tea sandwich (shown above) as well, so I used sourdough since it’s vegan and garnished with a garlic filled green olive.

try the grey stuff it's deliciousMy favorite grey stuff – Zooey, my cat (picture above) was very interested in the (somewhat) strange appetizer, but the people (Walter and I) enjoyed the very flavorful tiny bites with a nice glass of full bodied red wine.

Try it, it’s delicious – and easy to make, despite the long recipe.

Bon appétit!

The Grey Stuff

  • 1 cup pecans
  • 1/2 cup dried porcini mushrooms
  • 1 cup boiling water
  • 1/2 lb. baby bella mushrooms
  • 2 tbsp. tamari (or soy sauce)
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tbsp. nutritional yeast
  • 1 tbsp. fresh lemon juice
  • 1 tsp. chopped rosemary
  • 1 tsp. light (mellow) miso
  • 1/4 cup dry-packed sun-dried tomatoes
  • Salt and pepper, to taste
  • Vegan crackers of your choice (I found mine at Trader Joe’s)
Put the pecans in a bowl, cover with cold water, and let stand for one hour.
Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes.
Rub the porcini to remove grit and transfer into a small bowl, making sure to reserve the soaking liquid.
Thoroughly wash and slice the portobellos into 1/4-inch-thick pieces, and set aside.
lumiere cogsworth
In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso.
juice, rosemary and miso.
Add the sliced portobellos and toss to coat evenly. Let stand for 15 minutes, tossing occasionally.
juice, rosemary and miso.
In a small saucepan, combine the soaked porcini and sun-dried tomatoes.
juice, rosemary and miso.
Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
juice, rosemary and miso.
Drain the pecans and transfer to a blender.
juice, rosemary and miso.
With a slotted spoon, transfer all of the other ingredients into the blender and puree into a coarse paste, adding about 1/4 cup of the porcini cooking liquid.
juice, rosemary and miso.
Add a little more of the porcini liquid if the mixture is too thick.
juice, rosemary and miso.
Season lightly with salt and pepper.
juice, rosemary and miso.
Served immediately or slightly chilled on crackers, preferably by candelight.
beauty and the beast the grey stuff

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