Duration: 30 min.
For 4 people
Difficulty: 1/5
Ingredients:
- 8 large-headed button mushrooms.
- 150g button mushrooms.
- 30g butter.
- 100g oyster mushrooms.
- 2 shallots.
- 2 tablespoons finely chopped parsley.
- ½ teaspoons thyme.
- ½ teaspoons tarragon.
- ½ four spices.
- 2 slices foie gras.
- 2 tablespoons breadcrumbs.
- Salt/pepper.
Preparation
Chop the shallots and the parsley.
Remove the stalks from the large mushrooms.
Crush the mushrooms, oyster mushrooms and large mushroom stalks into duxelles. Fry the shallots.
Then add the chopped mushrooms and cook over a moderate heat.
Add the parsley, salt, pepper and the 4 spices.
Spread the stuffing into each mushroom head. Cut each slice of foie gras into 4 pieces and distribute them into each head.
Cover with the rest of the stuffing and sprinkle with breadcrumbs.
Place in a lightly buttered or oiled dish. Bake in a preheated oven at 180°C for 10 minutes.
