Terrine of Foie Gras with Porcini Mushrooms

Ingredients:

• 1 lb. fresh foie gras
• 1/2 lb. porcini mushrooms, finely chopped
• 1/2 cup dry white wine
• 2 tbsp. chopped shallots
• 3 eggs
• 1/2 cup heavy cream
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. Herbes de Provence

Directions:

1. Preheat oven to 350F.
2. Clean the raw foie gras by removing any veins and cutting into small pieces.
3. In a large skillet over medium heat, sauté the chopped porcini mushrooms with the shallots until they are golden brown, then add the white wine and reduce it by half.
4. In a separate bowl, blend the eggs, heavy cream, salt, pepper and Herbs de Provence.
5. Add the foie gras to the egg mixture and stir until well combined.
6. When the mushrooms are done, add them to the egg and foie gras mixture and stir again.
7. Pour the mixture into a terrine mold and place it in a large baking dish.
8. Pour hot water around the terrine mold, making sure the water reaches halfway up the sides of the mold.
9. Cover the baking dish with foil and bake for 1 1/2 hours.
10. Remove the foil and allow the terrine to cool before refrigerating for at least 4 hours.
11. To serve, slice the terrine and place onto plates. Serve with toasted bread, crackers, or a fresh salad.

Verdict:

This Terrine of Foie Gras with Porcini Mushrooms is a luxurious dish that is perfect for a special occasion. The richness of the foie gras combined with the savory porcini mushrooms creates a heavenly flavor that is sure to impress.

Serving Suggestions:

• Thinly sliced toasted baguette with fig jam or honey
• Assorted crackers or crostini
• Fresh mixed greens with a light vinaigrette
• Roasted potatoes or butternut squash