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Pasta with Foie Gras & Wild Mushrooms

D'Artagnan | Yield: 4
Add a little luxury to weeknight dinner with this simple recipe that uses top-tier ingredients but comes together in minutes.
Pasta with Foie Gras and Mushrooms Recipe

Ingredients

Preparation

  1. Cook pasta in lightly salted water, to al dente. Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside.
  2. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes.
  3. Leaving the mushrooms in the pan, add the demi-glace, reserved pasta water and porcini flour, then reduce by a third.
  4. Add the cooked pasta to the pan, toss to coat with the liquid, add 2 tablespoons of black truffle butter, allowing it to melt. Now add the sautéed foie gras, and toss it all together gently.
  5. Add salt, pepper, and more truffle butter, to taste.