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.