A’la Rossini Recipe

Preparation

1. 1

   Prepare the Port Reduction

   In a saucepan over medium heat, add the port wine, shallots, and garlic. Simmer until the mixture is reduced by half, about 10-15 minutes. Strain and set aside.

2. 2

   Sauté the Mushrooms

   In a skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the wild mushrooms, thyme, salt, and pepper. Sauté until the mushrooms are tender and golden brown, about 5-7 minutes. Remove from skillet and set aside.

3. 3

   Cook the Foie Gras

   In the same skillet, add the remaining butter and heat until melted and foamy. Carefully add the foie gras slices and cook for about 2-3 minutes on each side until golden and crispy. Remove from skillet.

4. 4

   Plate the Dish

   On a plate, arrange the sautéed mushrooms and place the crispy foie gras on top. Drizzle with the port reduction and serve immediately.