Wild Mushroom and Foie Gras Cappuccino

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Serving rich soup in a demitasse or coffee cup is not new, but it’s still a lot of fun and clearly not a fad—it’s here to stay. Turning the soup into a “cappuccino” and serving what looks like a brew that should be served at ten o’clock in the morning adds to the surprise and certainly to the enjoyment. Here, Philippe serves the soup in open soup plates, since it is easier to eat the mushrooms and duck liver.


  • ½ pound fresh foie gras, cut on the bias into 8 medallions ¾ inch thick
  • 2 tablespoons sliced shallots
  • 2 teaspoons chopped mixed fresh herbs: thyme, parsley, tarragon
  • ¼ pound wild mushrooms (chanterelles, black trumpets, morels), thinly sliced
  • sea salt and freshly ground pepper
  • 1 cup ruby port
  • 2 cups Quick Meat Stock
  • 1 large plum tomato, peeled, seeded, and chopped
  • 1 cup heavy cream, whipped


Sear the duck liver medallions in a hot sauté pan for 10 seconds on each side. Transfer them to a warm plate and set aside.

Cook the shallots and herbs in the rendered liver fat over low heat for 3 minutes. Add the mushrooms and cook over medium heat, stirring, for another 5 minutes, or until softened. Season with salt and pepper.

Meanwhile, boil the port until reduced by half. Bring the meat stock to a simmer. Add the reduced port and season with salt and pepper to taste.

Divide the mushrooms among 4 hot soup plates. Place the foie gras on top and sprinkle the tomato around the edge.

Whisk the whipped cream vigorously into the simmering stock for a few seconds to create a foam. Set the plates in front of your guests and immediately ladle the “port cappuccino soup” over the mushrooms and foie gras. Serve at once.