Foie Gras with Wild Mushrooms

Indulge in autumnal mushrooms, buttery brioche and tempting foie gras with Alan Coxon's full-flavoured dish
By Alan Coxon
Foie Gras with Wild Mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 100 g unsalted butter
  • 100 g onions, diced
  • 2 cloves garlic, crushed
  • 400 g fresh cep mushrooms
  • 1 tsp chopped thyme, leaves only
  • 250 ml Madeira or masala
  • 1 tbsp tomato purée
  • 200 ml double cream
  • salt and black pepper

For the foie gras

  • 25 g clarified butter
  • 1 foie gras
  • 4 slices brioche, toasted
  • celery leaves, deep-fried
  • freshly ground sea salt and black pepper


1. Melt the butter in a heavy-based saucepan, set over a moderate heat. Add the onion and garlic, cover and soften for 2 minutes.

2. Add the sliced ceps, thyme, tomato puree and wine. Toss well and cook briskly until the wine has reduced to a syrupy consistency.

3. Add the tomato puree followed by the Madeira wine. Reduce until it has reached a syrup consistency.

4. Pour in the cream and bring to a boil. Cook down until the mushrooms are tender and the sauce has thickened - this should take around 3 minutes.

5. Season with salt and pepper and set aside.

6. For the foie gras; slice the foie gras into thin slivers and season with salt and pepper. Heat the clarified butter in a frying pan until very hot.

7. Tip the slices into the pan and seal for 1 minute on each side.

9. To serve; divide the toasted brioche slices between 4 plates and spoon over the mushrooms. Top with the foie gras strips and garnish with deep-fried celery leaves. Serve straight away.

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