Foie Gras and Mushroom Stew with Mascarpone Dumplings
- 1/2 pound foie gras, cleaned
- 1/4 cup minced shallots
- 4 cups sliced exotic mushrooms, such as lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.
- Freshly ground black pepper
- 1 tablespoon chopped garlic
- 4 cups veal reduction
- 2 tablespoons butter
- 1 tablespoon finely chopped fresh parsley leaves
- 3/4 cup Mascarpone cheese
- Freshly ground white pepper
- 12 square wonton wrappers
Slice the foie gras into 1/2-inch slices. Cut each slice into 1/2-inch cubes. Heat a large saute pan, over medium heat. Add the foie gras and saute quickly for 1 minute. Remove the foie gras, drain on paper towels and set aside. Place the pan back over the heat and add the shallots and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the garlic and reduction. Bring the liquid to a boil and then reduce heat to medium low. Simmer for 4 minutes. Stir in the butter, one tablespoon at a time. Stir in 2 teaspoons of the parsley and set aside, keeping warm. Bring a pot of salted water to a boil. In a small mixing bowl, add the cheese. Season with salt and white pepper. Stir well. Place 1 tablespoon of the cheese in the center of each wonton wrapper. Using water, lightly wet the edges of each wonton. Bring one corner to the opposite corner, forming a triangle. Seal the edges tightly. Bring the two bottom corners together and press tightly, forming a hat shape. Drop the dumplings in the boiling water and cook until tender, about 4 to 5 minutes. Place the sauce back over the heat and return to a simmer. Stir in the reserved foie gras. Remove the dumplings from the water and drain on paper towels. Season with salt and pepper. To serve, spoon the stew in the center of the shallow bowls. Place three dumplings in bowl and garnish with the reserved parsley.
Recipe Courtesy of Emeril Lagasse 1998
Recipe courtesy of Tom Pizzica