When chef Taylor Sorenson combines fresh wild mushrooms with a richly flavored mushroom stock, foie gras, some cream and a drizzle of truffle oil, the results are outstanding and otherwordly!
Wild Mushroom Soup with Hudson Valley Foie Gras
Ingredients
1 (750 ml) bottle port wine
4 cups mushroom stock
Kosher salt and freshly ground black pepper
10 (2 ounce) portions Hudson Valley foie gras
1 1/4 pounds Hypha Foods mushrooms, sliced if large
5 cups whipped unsweetened heavy cream
White truffle oil, for garnish
Mushroom powder, for garnish
Instructions
Pour the port wine into a large saucepan and reduce over high heat until syrupy, about 1/2 cup. Add the mushroom stock and season with salt and pepper. Adjust the heat to a low simmer and keep simmering while you sear the foie and mushrooms.
Score the pieces of foie and season with salt and pepper. Heat a large skillet over high heat and lay in the foie. Reduce heat to medium and sear, 2 to 3 minutes. Turn the pieces and add the mushrooms. Cook the mushrooms and sear the second side of the foie, about 2 to 3 minutes more. Remove the skillet from the heat, allowing the residual heat of the pan to finish cooking the foie and mushrooms.
Add the whipped cream to the mushroom/port mixture and increase heat to medium high. Allow the whipping cream to bloom until fully incorporated into the stock.
Divide the mushrooms among 10 serving bowls and top each with a piece of foie. Gently pour the mushroom soup over the foie in the bowls. Garnish with truffle oil and mushroom powder and serve immediately.
