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Creamy mushroom cups with foie gras
Cappuccino de cèpes et foie gras
Preparation info
- Serves:
4
- Difficulty
Medium
- Ready in
1 hr 5
Appears in
By Fran Warde
Published 2009
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.
Ingredients
Method
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.