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Ingredients
Torchon Foie Gras d'Oie entier
2 slices of goose liver
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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