À La Rossini Recipe

Cooking Instructions

1. 1

   Prepare the Port Reduction

   In a saucepan, combine the port wine and finely chopped shallots. Bring to a simmer over medium heat and reduce until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Set aside.

2. 2

   Sauté the Mushrooms

   In a skillet, melt half of the butter over medium heat. Add the wild mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt, pepper, and fresh thyme. Remove from heat and keep warm.

3. 3

   Cook the Foie Gras

   In the same skillet, add the remaining butter. Once melted and hot, carefully place the foie gras slices in the skillet. Sear for about 30 seconds on each side until golden brown and crispy. Be careful not to overcook.

4. 4

   Plate the Dish

   On a warm plate, place the sautéed wild mushrooms in the center. Top with the seared foie gras and drizzle the port reduction over the top. Serve immediately.