Pasta with Foie Gras & Mixed Mushrooms
Yield
4
RECIPE Ingredients
- 8 ounces foie gras cubes
- 1 pound Gemelli pasta, or similar
- 2 Tablespoons black truffle butter
- 1 container duck and veal demi-glace
- 2 cups chopped chef's mix mushrooms
- 1 tablespoon porcini powder (optional)
- Salt & freshly cracked pepper
Price
$59.99
- This item is not eligible to be shipped to California
- Foie gras from Moulard ducks
- Grade-A, cold eviscerated foie gras
- No antibiotics, no hormones
- Ducks eat a corn and soy diet
- Distinctively sweet flavor profile
- Ships frozen
- Keep frozen up to 6 months
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Out of Stock
Price
null
Price
$10.99
- 100% natural
- Bones from humanely-raised ducks and veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- Product of USA
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$20.99
- Cultivated mushrooms, organically grown
- Includes King Trumpet, White Beech, Hon-shimeji, Maitake (Hen-of-the-Woods)
- Maitake may be substituted depending on availability
- Allergen: contains mushrooms
- 1 lb package
- Product of USA
- For best taste, store in the refrigerator and use within 3-5 days of receipt
- Subscription Eligible
Recipe notes
Add a little luxury to weeknight dinners with this simple recipe that uses foie gras and wild mushrooms and comes together in minutes.
RECIPE Preparation
- Cook pasta in lightly salted water, to al dente. Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside.
- Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes.
- Leaving the mushrooms in the pan, add the demi-glace, reserved pasta water and porcini powder (if using), then reduce by a third.
- Add the cooked pasta to the pan, toss to coat with the liquid, add 2 tablespoons of black truffle butter, allowing it to melt. Now add the sautéed foie gras, and toss it all together gently.
- Add salt, pepper, and more truffle butter, to taste.
