Baked Foie Gras with Wild Mushrooms and Black Truffle in Pastry
A puff pastry base layered with wild mushrooms, filled with pan-seared foie gras, topped with black truffle, and baked until golden.
Ingredients
flour (knead into thin pancakes, stack and press flat, bake into a mold shape)
to taste
wild mushrooms (just picked, cooked until soft)
to taste
foie gras (sliced open, veins removed, cut into palm-sized large pieces)
3-4
walnut oil
to taste
shallots (sautéed until fragrant)
to taste
cherry jam
to taste
red wine (premium)
to taste
black vinegar (natural)
to taste
black truffle (sliced)
10+
Instructions
1
Make the pastry base
Knead the flour into thin pancakes, stack them, press flat, and bake into pastry molds.
2
Prepare the filling
Cook the just-picked wild mushrooms until soft. Slice open the foie gras, remove the blood veins, and cut into palm-sized pieces.
3
Sear the foie gras
Heat walnut oil in a wok, sauté the shallots until fragrant, add the foie gras and sear briefly, then stir in the cherry jam, premium red wine, and natural black vinegar, and braise for several minutes.
4
Layer the pastry
Lay the wild mushrooms at the bottom of the pastry mold, the seared foie gras in the middle, and the sliced black truffle on top.
5
Bake
Place in the oven and bake for 20 minutes.
