We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: the most exciting person in the universe

Foie Gras And Mushroom Stew With Mascarpone Dumplings

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy Emlive08 4 Servings

INGREDIENTS

1/2 lb Foie gras, cleaned
1/4 c Minced shallots
4 c Sliced exotic mushrooms
such as lobster hedgehog
oyster black
Trumpets, baby shiitakes
etc.
Salt, to taste
Freshly-ground black pepper
to taste
1 T Chopped garlic
4 c Veal reduction
2 T Butter
1 T Finely-chopped fresh parsley
leaves
3/4 c Mascarpone cheese
Freshly-ground white pepper
to taste
12 Wonton wrappers -, square

INSTRUCTIONS

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. This recipe yields 4 servings.  Recipe Source: EMERIL
LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B67)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  02-09-1999  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Forgiveness is not automatic”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?