![Vérine champignons et foie gras](/sites/default/files/styles/produit_300/public/2022-02/Douceur%20de%20champignons%20et%20Foie%20Gras.jpg?itok=Hw-YvURl)
Recipies
Mushroom cream and Foie Gras
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50min
Easy
2
Ingredients
![Torchon Foie Gras d'Oie entier](/sites/default/files/styles/ingredient_artzner/public/2022-03/foie-gras-oie-entier-torchon.jpg?itok=l2kIMYov)
2 slices of goose liver
1 tray of button mushrooms
1 shallot
20g of butter
800ml chicken or vegetable stock
20cl of liquid cream
Salt and pepper from the mill
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Preparation
1
Peel your mushrooms, and cut them into cubes.
2
Peel and slice the shallot and fry it for a few minutes in a pan with the butter.
3
Add the mushrooms, salt and pepper and mix (cook for a few more minutes).
4
Add the broth and bring to a boil, lower the heat and simmer for about 15 minutes.
5
Remove 3/4 of the cooking water but keep it to adjust the texture.
6
With a hand blender, blend the mushrooms very finely and add more cooking water if necessary.
7
Once the mushrooms are well blended, add the liquid cream and re-season to your liking.
8
Just before serving, place a few cubes of goose foie gras on top of your verrines.
Recipe created by our partner blogger @sarahtatouilledanssacuisine