Regina's--Funghi Foie Gras

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* Exported from MasterCook *

 

Funghi Foie Gras

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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8 ounces button mushrooms

2 portobello mushrooms

1/2 onion

2 shallots -- (2-3)

6 cloves garlic -- (6-10)

1 carrot

1/4 cup extra-virgin olive oil

1 teaspoon dried or 1 tb. fresh thyme

1 tablespoon port

1 tablespoon cognac

salt and pepper to taste

4 ounces cream cheese

1/3 cup fresh parsley

2 tablespoons pine nuts or pistachios (optional)

 

Place the cleaned mushrooms in a food processor and pulse until coarsely

chopped. Remove mushrooms to a large skillet with the olive oil heated on

medium-low heat.

 

Place the onion, carrot, shallots and garlic in the food processor and pulse

until coarsely chopped. Add to the skillet with the mushrooms and sauté for 6-8

minutes.

 

Add the salt, pepper, thyme, cognac and port and sauté 1-2 minutes more to let

liquids reduce down. Cool for 2-3 minutes, then add contents of skillet back to

the food processor along with the cream cheese and parsley. Puree until smooth.

Check seasonings and adjust as necessary.

 

To serve, place in a molded mound over greens and garnish with nuts.

 

 

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Per Serving (excluding unknown items): 1138 Calories; 96g Fat (74.4% calories

from fat); 23g Protein; 51g Carbohydrate; 11g Dietary Fiber; 124mg Cholesterol;

400mg Sodium. Exchanges: 1 Lean Meat; 9 1/2 Vegetable; 18 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0