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Pasta with mushrooms and diced foie gras


A nice little unorthodox spaghetti sauce recipe, best kept for those special events because of the ingredients used in this recipe… The odd combination of ingredients of this recipe made me hesitate at first glance, but I was reassured as I tasted a small sample before using all the diced foie gras on all the plates! My impression was that this combination works surprisingly well; I just love these strange ingredient combinations!


Ingredients (4 guests):

* 1 lb. long pasta such as spaghetti or linguine
* 1 lb. white mushrooms
* 1 onion, chopped
* 1 cup half-half cream or better: crème fraîche
* 1/2 lb. real foie gras piece
* Handful Fresh parsley, chopped
* Salt and pepper
* 1/2 cube vegetable bouillon

Cooking instructions

1) In your favorite wide pan, fry the mushrooms in olive oil a few minutes then add the chopped mushrooms. When the mushrooms are browned, add the cream and bouillon cube and simmer for a few minutes. Mix everything and season lightly. Reserve the sauce; keep warm.

2) Cook the pasta in plenty of boiling salted water. Meanwhile, cut the foie gras in small dice and put back the diced foie gras in the fridge. When the pasta is cooked, ladle two tablespoons of pasta cooking water and add them to the sauce to dilute it a bit. Drain pasta, then mix with the mushrooms sauce.

3) Divide the pasta with the mushrooms sauce to all plates, sprinkle with parsley and arrange the diced foie gras over each pasta plate.

Serve this foie gras pasta to your guests...


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