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Homemade with Love (Part Un): Foi Gras Wrapped in Porcini Mushrooms  If you live in Abu Dhabi, you probably have heard of Jones the Grocer opening its first branch (old news? peut-etre, but wait..) Aside from their fingerlickin' Wagyu beef burger (I give it a rating of 8/10 - only preceded by Five Guys burgers in the US) the up scale grocery stocks all sorts of gourmands' treasures: black truffles, white truffle oils, peanut sauce, foi gras foam, and french cheese to name but a few. One of my favorite things is to search the stacks of neatly lined jars and packs on their shelves for the inspiration to my next gourmet experiment, it's a fun experience, kind of like putting together a jigsaw puzzle - only without knowing what the final picture would look like. This time my compelling curiosity goaded me to buy a pack of Porcini Mushrooms (Oooh! pronouncing the name already makes me feel like an über italian 5-michelin star chef! Por-cini.. Porrrrr-ciiini) I had no idea what I'd do with it, but I remembered a conversation I had with Nermine Hanno a couple of months back on how to treat dried mushrooms, and the bulb of inspiration was instantly lit Foi gras tenderly wrapped in porcini mushrooms for dinner, s'il te plaîtSo, if you're someone who likes having foi gras this recipe is for you (& if you're an animal rights enthusiast, please don't over flood my comments box, I can't do anything to stop force-feeding of geese) Ingredients: - 1 200gm pack of dried porcini muchrooms - 2 cups of boiling water - 1/2 pack of foi gras - 4 table spoons of fresh cream - Salt to taste How to: 1) In a bowl, pour the hot water on the dried Porcini mushrooms and let soak for 10 minutes. Make sure you do not stir and let the water as is. 2) Carefully, and without causing too much motion in the water, take out re-hydrated mushrooms and place them on a side dish. You'll notice now that the water turned brownish with a residue at the bottom of the bowl 3) Slowly pour the mushroom hydration water into a casserole making sure NOT to include the residue ...at this point, preheat the oven to 175 degrees... 4) Turn on the heat on high, add the mushrooms and a pinch of salt (to taste) & let boil till water is reduced into a thick mushroomy-sauce, quickly add 3 spoons of fresh cream and take off heat 5) Line a small souffle bowl with a 1cm layer of mushrooms 6) On top of the mushrooms, add a layer of foi gras (1/2cm slices) 7) Cover with another 1cm of mushrooms, and press the top with the back of a tablespoon or gourmet pusher to flatten and hold in place 8) Add 1/2 of tbsp of fresh cream on top of the souffle bowl, and put into the oven. Let cook for 15 minutes, and serve with great traditional baguette (good luck finding that) or alternatively, a good piece of brown bun Bon apetite ♥ Labels: Cookingfessional, Domestic Goddess, Recipes $6 in my moola box | link | email this post |
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