I’ve been making stuffed mushrooms as a party appetizer for years. This recipe for Foie Gras Stuffed Mushrooms takes the old recipe to a new level. The frozen foie gras cubes have just enough time to cook in the oven. If black truffles were in season, I would have added an ounce of chopped black truffles for a real treat! The truffles could be added with the bread crumbs so that they would be partially cooked before the mushrooms are cooked in the oven.
24 medium sized cremini brown mushrooms
3 tablespoons foie gras fat (duck fat or olive oil can be used)
1 large onion, chopped
1 teaspoon sea salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
1 teaspoon marash chili pepper
1/4 cup pine nuts
2/3 cup bread crumbs
12 ounces flash frozen foie gras, cut into 3/4 inch cubes, about 60 pieces total (still frozen)
Put the foie gras fat (duck fat or olive oil) in a skillet, heat to medium, and add the chopped onions. Cook until golden brown and soft, about 20 minutes. Meanwhile, wash the mushrooms and cut off only the very end of the stem. Reserve the rest of the stem. Using a melon baller, carve out the inside of the mushroom leaving a still-sturdy mushroom cap, ready to fill. Chop the reserved mushroom stems and the mushroom flesh that was carved out of the mushroom caps. When the onions are golden brown, add the chopped mushroom, salt, cumin, paprika, marash chili, and pepper. Cook for about 2 minutes until the spices are fragrant. Add the bread crumbs and pine nuts, mix, and cook for another 2 minutes. Remove the pan from the heat and add the still frozen cubes of foie gras. Mix well.
Put the mushroom caps on a sheet pan and fill with the stuffing, putting at least two cubes of foie gras in each mushroom cap. Bake at 350 degrees for 10 – 12 minutes, or until the juices of the mushroom caps and the fat from the foie gras is just starting to collect in the sheet pan. Serve immediately.