- 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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