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Foie Gras And Mushroom Stew With Mascarpone
Dumplings
1
1
4
/2 Pound Foie gras; cleaned
/4 Cup Minced shallots
Cup Sliced exotic mushrooms
(such as lobster; hedgehog, oyster, black
Trumpets; baby shiitakes, etc.)
Salt; to taste
Freshly−ground black pepper; to taste
1
4
2
1
3
Tablespoon Chopped garlic
Cup Veal reduction
Tablespoon Butter
Tablespoon Finely−chopped fresh parsley leaves
/4 Cup Mascarpone cheese
Freshly−ground white pepper; to taste
1
2 Wonton wrappers −; (square)
Slice the foie gras into 1/2−inch slices. Cut each slice into 1/2−inch
cubes. Heat a large saute pan, over medium heat. Add the foie gras and saute
quickly for 1 minute. Remove the foie gras, drain on paper towels and set
aside. Place the pan back over the heat and add the shallots and mushrooms.
Season with salt and pepper. Saute for 2 minutes. Add the garlic and
reduction. Bring the liquid to a boil and then reduce heat to medium−low.
Simmer for 4 minutes. Stir in the butter, one tablespoon at a time. Stir in
2
teaspoons of the parsley and set aside, keeping warm. Bring a pot of
salted water to a boil. In a small mixing bowl, add the cheese. Season with
salt and white pepper. Stir well. Place 1 tablespoon of the cheese in the
center of each wonton wrapper. Using water, lightly wet the edges of each
wonton. Bring one corner to the opposite corner, forming a triangle. Seal
the edges tightly. Bring the two bottom corners together and press tightly,
forming a hat shape. Drop the dumplings in the boiling water and cook until
tender, about 4 to 5 minutes. Place the sauce back over the heat and return
to a simmer. Stir in the reserved foie gras. Remove the dumplings from the
water and drain on paper towels. Season with salt and pepper. To serve,
spoon the stew in the center of the shallow bowls. Place three dumplings in
bowl and garnish with the reserved parsley. This recipe yields 4 servings.
Foie Gras And Mushroom Stew With Mascarpone Dumplings
259
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