Foie Gras And Mushroom Stew With Mascarpone Dumplings
Seared foie gras cubes in a rich exotic mushroom and veal reduction stew, served in shallow bowls with boiled mascarpone wonton dumplings.
Ingredients
- 0.5 lb foie gras, cleaned
- 0.3 cup minced shallots
- 4 cup sliced exotic mushrooms (shiitakes, chanterelles, oysters, etc.)
- 1 tbsp chopped garlic
- 4 cup veal reduction
- 2 tbsp butter
- 1 tbsp finely chopped fresh parsley leaves
- 0.8 cup mascarpone cheese
- 12 each square wonton wrappers
Instructions
- 1
Slice foie gras into 1/2-inch slices, then cut into 1/2-inch cubes. Heat a large saute pan over medium heat. Add foie gras and saute quickly 1 minute. Remove, drain on paper towels. Set aside.
- 2
Return pan to heat. Add shallots and mushrooms. Season with salt and pepper. Saute 2 minutes. Add garlic and reduction. Bring to boil, reduce to medium-low. Simmer 4 minutes. Stir in butter one tbsp at a time and 2 tsp parsley. Keep warm.
- 3
Bring a pot of salted water to a boil. Season mascarpone with salt and white pepper. Place 1 tbsp cheese in center of each wonton wrapper. Wet edges with water, fold to form triangle, seal. Bring two bottom corners together, press to form hat shape.
- 4
Drop dumplings in boiling water and cook until tender, 4-5 minutes.
- 5
Return sauce to simmer and stir in reserved foie gras. Drain dumplings and season. Spoon stew in center of shallow bowls, place 3 dumplings in each, garnish with parsley.