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Ingredients
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Vegetables
Meat
Dairy
Seasoning
Method
Preparation
- 1
Sauté Chanterelles
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shallots and cook until translucent. Add the chanterelle mushrooms and sauté for about 5-7 minutes until they are tender. Season with salt, pepper, and thyme leaves. Remove from the skillet and set aside.
- 2
Cook Corn
In the same skillet, add the remaining tablespoon of butter. Add the fresh corn kernels and sauté for 3-4 minutes until they start to soften. Season with salt and pepper to taste.
- 3
Prepare Foie Gras
In a separate skillet, sear the foie gras slices over medium-high heat for about 30 seconds on each side until golden brown. Remove from heat.
Assembly
- 4
Plate the Appetizer
On a serving plate, arrange the sautéed corn in the center. Top with the chanterelles and then place the seared foie gras on top. Optionally, garnish with extra thyme leaves.