RecipesRestaurant La ChroniqueCroûte Savoyarde

Croûte Savoyarde Recipe

inspired by

@restaurantlachronique

Sep 18 2024

•

30m

•

Serves 4

Jump to recipe ↓

Recipe information

Make Croûte Savoyarde in just 30m. Champignons des bois / Foie gras de canard

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Ingredients

Mushrooms

Foie Gras

Bread Base

Garnish

Preparation

Prepare the Mushrooms

1. Sauté the mushrooms

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the wild mushrooms, salt, and black pepper. Cook for about 5-7 minutes until the mushrooms are tender and browned. Stir in chopped parsley and remove from heat.

Prepare the Foie Gras

2. Sauté the foie gras

In a separate pan, gently sauté the sliced duck foie gras over medium heat for 2-3 minutes on each side until golden brown. Carefully add cognac and flame to burn off the alcohol. Season with salt and pepper to taste. Remove from heat.

Assemble the Croûte

3. Toast the bread

Preheat your oven to 200°C (400°F). Spread softened butter on one side of each bread slice. Place the slices on a baking sheet, buttered side up, and toast in the oven for about 5-7 minutes until golden.

4. Layer the ingredients

On each toasted slice, layer sautéed mushrooms followed by a slice of foie gras. Optionally, add a sprinkle of microgreens or arugula for garnish.

Serve

5. Final Touch

Serve immediately while warm. Enjoy your Croûte Savoyarde!

Local Coupons

No local coupons found for this recipe's ingredients.