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