Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Sauté Shallots and Chanterelles
In a skillet, melt 1 tablespoon of butter over medium heat. Add finely chopped shallots and sauté until translucent, about 2 minutes. Add cleaned and sliced chanterelle mushrooms, and cook until they are golden brown, about 5-7 minutes.
- 2
Add Corn and Season
Stir in the fresh corn kernels and thyme. Season with salt and black pepper to taste. Cook for another 3-5 minutes, until the corn is tender. Add the white wine and cook until the liquid is mostly evaporated.
- 3
Prepare Foie Gras
In a separate pan, heat the remaining tablespoon of butter over medium-high heat. Slice the foie gras into 4 pieces and sear each side for about 30 seconds until golden brown.
- 4
Plate the Dish
On each plate, spoon the sautéed corn and chanterelles mixture. Top with a piece of seared foie gras. Optionally, garnish with additional thyme leaves.