Mushroom cream and Foie Gras
Peel your mushrooms, and cut them into cubes.
Peel and slice the shallot and fry it for a few minutes in a pan with the butter.
Add the mushrooms, salt and pepper and mix (cook for a few more minutes).
Add the broth and bring to a boil, lower the heat and simmer for about 15 minutes.
Remove 3/4 of the cooking water but keep it to adjust the texture.
With a hand blender, blend the mushrooms very finely and add more cooking water if necessary.
Once the mushrooms are well blended, add the liquid cream and re-season to your liking.
Just before serving, place a few cubes of goose foie gras on top of your verrines.
Recipe created by our partner blogger @sarahtatouilledanssacuisine