1 qt cleaned chicken livers
salt and freshly cracked pepper
2 oz canola oil
stems from 40 portobello mushrooms, cleaned and chopped
1/4 cup black trumpet mushroom powder
1 Tbsp salt
1 cup tawny port
1 cup cognac
1 cup mushroom roasting juices
- season and saute the chicken livers in canola oil until medium rare
- remove from pan and add portobello stems, trumpet powder and salt
- saute until soft, stirring often (add extra oil if necessary)
- deglaze with port and cognac; reduce au sec
- add mushroom juices and reduce by 3/4
- puree livers and mushrooms in food processor; chill.
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