Creamy mushroom cups with foie gras

Cappuccino de cèpes et foie gras

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 5

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This is a house speciality that is so popular that it cannot be removed from the menu! It rings of the 1990s, and the mushroom-infused cream makes a heady marriage with the foie gras.


  • 150 g (5 oz) foie gras, sliced
  • 25 g (1


Sauté the foie gras in half the butter for 1 minute on each side. Remove and set aside to rest.

Sauté the shallot in the remaining butter without colouring. Add the ceps or porcini and gently sauté for a further 10 minutes over a low heat.

Add the white wine and deglaze the pan, reducing the liquid to half over a low heat. Add the stock and again reduce the liquid to half.