A delicious mushroom dish for any occasion!
(*) For 7 ramekins a 125 ml Soak the men’s mushrooms in warm water. Clean the foie gras, rinse when cooled, dry and cut into medium sized pieces.
Finely dice the shallots. Remove the porcini mushrooms from the soaking water and cut into fine cubes, set the porcini mushroom water aside.
Heat half of the butter in a frying pan. Roast foie gras and shallot cubes in it for five minutes at high temperature, season with salt and pepper. Remove with a skimmer and cool a little.
Finely grind the liver and put it aside to cool. Add the mushrooms and porcini water to the meat juices and cook until thick.
Season with Armagnac and cool.
Beat the remaining butter until creamy, mix well with the liver farce and porcini broth.
Brush the truffles, if necessary, under cold running water, dry and cut into fine cubes. Stir the truffle cubes into the liver-butter mixture, season vigorously with salt and pepper.
Divide the liver pate evenly among ramekins, smooth and perhaps garnish each with two truffle slices.
To give as a gift, wrap the ramekins individually in cellophane. The liver pâté will keep in the refrigerator for a week.
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