Foie De Hongos Recipe

Prepare and sauté mushrooms

Clean mushrooms with a damp cloth and slice roughly. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add half of the mushrooms in a single layer (do in batches to avoid steaming). Sauté until deeply browned, about 4–6 minutes per batch. Remove browned mushrooms to a bowl and repeat with remaining mushrooms.

Cook aromatics and deglaze

Reduce heat to medium, add the remaining 2 tablespoons butter to the pan. Add the finely chopped shallot and sauté for 2–3 minutes until translucent. Add the minced garlic and fresh thyme, cook 30–45 seconds until fragrant. Pour in the white wine and scrape up browned bits, simmer until liquid is mostly evaporated (about 2 minutes).

Simmer and blend

Return all mushrooms to the pan, season with 1 tsp salt and 1/2 tsp pepper. Stir in heavy cream and simmer 2–3 minutes to meld flavors. Transfer mixture to a food processor while still warm. Add the softened cream cheese or mascarpone. Pulse until smooth but still has some texture — aim for a spreadable pâté (about 30–45 seconds). Taste and adjust seasoning.

Chill and set

Scrape the pâté into a small terrine or airtight container, smooth the top. Chill in the refrigerator at least 2 hours (or overnight) to firm and allow flavors to develop. If desired, press a small sheet of plastic directly on the surface to avoid skin forming.

In a wide skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring every few minutes so they soften and brown evenly, about 25–35 minutes. When onions are soft and golden, stir in 1 teaspoon sugar (or honey) and 1 teaspoon balsamic vinegar. Cook 2–3 more minutes until deeply caramelized. Remove from heat and let cool to room temperature.

If using a fresh summer truffle, gently brush and thinly shave over the plated pâté just before serving. If using truffle oil, drizzle 1 tsp over the pâté or warm bread at the end. Keep garnish minimal — truffle is potent.

Preheat oven to 200°C (400°F). Slice the baguette on a slight diagonal about 1 cm thick. Lightly brush each slice with softened butter or olive oil. Arrange on a baking sheet and bake until edges are crisp and golden, about 6–8 minutes. Alternatively, toast on a grill or plancha. Keep warm.

Spread a generous layer of chilled mushroom pâté on each toasted bread slice or serve pâté in a small bowl with toasts on the side. Top some portions with a spoonful of caramelized onions. Finish with thin shavings of summer truffle (or a drop of truffle oil), a sprinkle of sea salt flakes, and a few microgreens or chopped chives for color.

Serve chilled or at cool-room temperature. Leftover pâté keeps refrigerated for up to 4 days.