Mushrooms stuffed with foie gras are a tasty and refined starter or appetizer. This quick recipe is ideal for enhancing your festive meals or aperitif dinners, by showcasing an exceptional ingredient: foie gras. foie gras.

  • Duration: 30 minutes
  • Serves: 4
  • Difficulty: easy (1/5)

Ingredients

  • 8 large-headed button mushrooms
  • 50 g button mushrooms
  • 30 g butter
  • 100 g oyster mushrooms
  • 2 shallots
  • 2 tbsp finely chopped parsley
  • ½ tsp thyme
  • ½ tsp tarragon
  • ½ tsp allspice
  • 2 slices whole duck foie gras plain or flavored with sauternes
  • 2 tablespoons breadcrumbs
  • Salt, pepper

💡 Tip: for an even stronger taste, you can replace the oyster mushrooms with fresh chanterelles. chanterelles in season.

Preparation

  1. Finely chop the shallots and parsley.
  2. Remove the stems from the large mushrooms. Reserve the caps.
  3. Crush small mushrooms, oyster mushrooms and the stems of large mushrooms into duxelles.
  4. Brown the shallots in the melted butter over medium heat.
  5. Add the mushroom duxelles and cook over low heat for 8 to 10 minutes.
  6. Add the herbs (parsley, thyme, tarragon), salt, pepper and allspice.
  7. Stuff the mushroom heads with a layer of the mixture.
  8. Cut each slice of foie gras into 4 and insert a piece into each mushroom.
  9. Cover with the remaining stuffing and sprinkle with breadcrumbs.
  10. Arrange the mushrooms in a lightly buttered or oiled dish.
  11. Bake at 180°C (fan oven) for 10 minutes. Serve hot.
Food and wine pairing

Serve these stuffed mushrooms with a Monbazillacfor a subtle marriage of foie gras fat and wine sweetness.

To go further

Would you like to prepare this recipe with exceptional products? Visit our artisanal foie gras and fine products from the Basque region.