Grilled portobello mushrooms with mushroom ravioli & foie

4 servings

Ingredients

Quantity Ingredient
Ravioli-
¼ cup Olive oil
1 teaspoon Chopped rosemary
1 teaspoon Chopped thyme
1 Portobello mushroom
4 Pieces seared foie gras (2
ounce Each)
Ravioli skins
½ cup Balsamic vinegar
¼ cup Sugar
2 cups Veal stock
Strawberries
Salt and pepper to taste

Directions

In a mixing bowl combine oil and herbs. Coat mushroom with herb mixture and season with salt and pepper. Grill until cooked and slice. Place foie gras and mushroom slice in between 2 layers of pasta. Seal with egg wash and cook in boiling salted water. In a sauce pan add ½ cup of balsamic vinegar, ¼ cup red wine, ¼ cup sugar. Reduce by 75 percent. Add 2 cups of veal stock and reduce by half. When reduction is almost complete add strawberries and season with salt and pepper.

Yield: 4 servings

CHEF DU JOUR DON YAMAUCHI SHOW #DJ9223

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