Authortapasonline
RatingDifficultyBeginner

Woodland mushrooms with foie gras and poached duck egg - This is not a particularly difficult tapa to make, but the trick is getting the ingredients ready at the same time, especially if you are making two or more. However, it is worth the effort as it not only looks impressive, but tastes exquisite.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 Slice of Foie GrasAbout 2.5cm thick
 100 g Woodland Mushrooms
 1 Duck Egg
 1 Salt and Pepper
 1 tsp Olive Oil

1

Season the foie gras on both sides.

2

In a frying pan, sauté the mushrooms in the olive oil until golden brown.

3

In another pan, dry-fry the foie gras for about 1 Minutes on each side, until browned.

4

Meanwhile, poach the duck egg.

5

Serve the foie gras on top of the mushrooms, with the poached egg at the side.

Category, Cooking Method,

Ingredients

 1 Slice of Foie GrasAbout 2.5cm thick
 100 g Woodland Mushrooms
 1 Duck Egg
 1 Salt and Pepper
 1 tsp Olive Oil

Directions

1

Season the foie gras on both sides.

2

In a frying pan, sauté the mushrooms in the olive oil until golden brown.

3

In another pan, dry-fry the foie gras for about 1 Minutes on each side, until browned.

4

Meanwhile, poach the duck egg.

5

Serve the foie gras on top of the mushrooms, with the poached egg at the side.

Setas con Foie Gras y Huevo de Pato Escalfado