Mushroom cappuccino with foie gras by Laurent Mariotte

Ingredients

4 servings

• 500 g of Paris mushrooms
• 1 block of duck foie gras
• 50 cl of chicken broth
• 25 cl of whole milk
• 30 g of butter
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Place ⅓ of the foie gras in the freezer. Cut the rest into cubes.

2. 2

   Wash and slice the mushrooms.

3. 3

   Melt the butter in a casserole dish, then add the mushrooms.

4. 4

   Sear them over high heat so they release their water.

5. 5

   Season with salt and pepper, then add the cubed foie gras, chicken broth, and milk.

6. 6

   Cover and cook over low heat for 15 minutes.

7. 7

   Blend the mixture in a blender until you have a fine emulsion.

8. 8

   Put it back into the casserole to keep warm.

9. 9

   Just before serving, emulsify again using an immersion blender.

10. 10

    Pour into bowls and grate the foie gras on top (using a grater or vegetable peeler) and add a turn of the pepper mill. Serve with a few slices of toasted bread.