Foie Gras And Mushroom Stew With Mascarpone
foie gras and mushroom stew with mascarpone
Ingredients
- 1/2 Pound Foie gras; cleaned
- 1/4 Cup Minced shallots
- 4 Cup Sliced exotic mushrooms (such as lobster; hedgehog, oyster, black Trumpets; baby shiitakes, etc.)
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Tablespoon Chopped garlic
- 4 Cup Veal reduction
- 2 Tablespoon Butter
- 1 Tablespoon Finely−chopped fresh parsley leaves
- 3/4 Cup Mascarpone cheese
- Freshly−ground white pepper; to taste
- 12 Wonton wrappers − (square)
Instructions
- 1
Slice the foie gras into 1/2-inch slices. Cut each slice into 1/2-inch cubes.
- 2
Heat a large saute pan, over medium heat. Add the foie gras and saute quickly for 1 minute.
- 3
Remove the foie gras, drain on paper towels and set aside.
- 4
Place the pan back over the heat and add the shallots and mushrooms. Season with salt and pepper. Saute for 2 minutes.
- 5
Add the garlic and reduction. Bring the liquid to a boil and then reduce heat to medium-low. Simmer for 4 minutes.
- 6
Stir in the butter, one tablespoon at a time.
- 7
Stir in 2 teaspoons of the parsley and set aside, keeping warm.
- 8
Bring a pot of salted water to a boil.
- 9
In a small mixing bowl, add the cheese. Season with salt and white pepper. Stir well.
- 10
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.
- 11
Drop the dumplings in the boiling water and cook until tender, about 4 to 5 minutes.
- 12
Place the sauce back over the heat and return to a simmer.
- 13
Stir in the reserved foie gras.
- 14
Remove the dumplings from the water and drain on paper towels. Season with salt and pepper.
- 15
To serve, spoon the stew in the center of the shallow bowls. Place three dumplings in bowl and garnish with the reserved parsley.