Refined Foie Gras & Mushrooms

Chef: Annie Feolde Restaurant: Enoteca Pinchiorri, Florence

Ingredients for 4:

400g foie gras (duck, goose) raw, cut into 4 thin slices of consistent thickness

1 tablespoon of Traditional Balsamic of Modena 

300g chanterelle mushrooms

1 clove of garlic

1 tablespoon chopped parsley

50g of butter

Salt and Pepper

Clean the mushrooms thoroughly, wash and dry

Cut the larger ones in half lengthwise so that they are roughly equal in size

Cook them in a frying pan over high flame with just salt for about 5 minutes

Pour off any liquid generated by the mushrooms and cook them fully by adding the butter and chopped garlic, and later the parsley

Adjust for salt and pepper and keep warm

Warm a non-stick frying pan and brown the foie gras slices (previously salted, peppered, and floured) over a very high flame for 3 minutes per side

Drain them on paper towels and serve with the mushrooms, season with a couple drops of balsamic vinegar