Nutrition Facts
4 servings
4
Country-style toast with foie gras, wild mushrooms, and shallot confit.
A delicious and savory country-style toast with pâté, wild mushrooms accompanied by a shallot confit. Perfect for an appetizer!
Ingredients
4 beautiful slices of sourdough bread
200 Half-cooked foie gras in a jar.
300 Wild mushrooms (chanterelles, porcini, oyster mushrooms)
30 Butter
1 Apple cider vinegar
1 Small jar of shallot confit
Chervil leaves
1 Chopped hazelnuts
Flower of salt
Directions
1
Prepare the mushrooms. Clean and cut them if necessary. Sauté them for 5 minutes in a pan with 30 g of butter, season with salt and freshly ground pepper, then deglaze with apple cider vinegar. Set aside.
2
Lightly toast the nice slices of country bread. Spread them with shallot jam.
3
Remove the foie gras from the refrigerator, open the jar, and cut it into nice slices.
4
To finish, beautifully arrange the mushrooms and the foie gras on top. Add the sprigs of chervil, a little salt, and a blend of five peppercorns. Add a bit of chopped hazelnuts and serve immediately.
Ingredients
Ingredients
4 beautiful slices of sourdough bread
200 Half-cooked foie gras in a jar.
300 Wild mushrooms (chanterelles, porcini, oyster mushrooms)
30 Butter
1 Apple cider vinegar
1 Small jar of shallot confit
Chervil leaves
1 Chopped hazelnuts
Flower of salt
Directions
Directions
1
Prepare the mushrooms. Clean and cut them if necessary. Sauté them for 5 minutes in a pan with 30 g of butter, season with salt and freshly ground pepper, then deglaze with apple cider vinegar. Set aside.
2
Lightly toast the nice slices of country bread. Spread them with shallot jam.
3
Remove the foie gras from the refrigerator, open the jar, and cut it into nice slices.
4
To finish, beautifully arrange the mushrooms and the foie gras on top. Add the sprigs of chervil, a little salt, and a blend of five peppercorns. Add a bit of chopped hazelnuts and serve immediately.
Notes
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