Three-Fresh Mushroom Dish
Combine cooked potato hearts with raw porcini and foie gras, then drizzle with a sauce of olive oil, lemon juice, and soy sauce.
Ingredients
Premium porcini mushrooms (trimmed, washed, sliced)
8
Large potatoes (cooked, inner flesh scooped out)
4
Foie gras (cut into thin, small pieces)
8 slices
Olive oil
to taste
Lemon juice
to taste
Japanese soy sauce
to taste
Black pepper
to taste
Instructions
1
Step 1
First, cook the potatoes in salted water with lemon juice and a small amount of flour, let cool, then scoop out the inner potato flesh.
2
Step 2
Trim, wash, and slice the porcini mushrooms. Place the scooped potato flesh in the center of a plate, arrange the raw porcini slices in a fan shape around it, then sprinkle two pinches of foie gras pieces on top.
3
Step 3
Mix olive oil, lemon juice, and soy sauce evenly, then drizzle over the dish, sprinkle with black pepper and serve.
