Receta Foie Gras And Mushroom Stew With Mascarpone Dumplings
by Global Cookbook

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	Raciónes: 4

Ingredientes

1/2 lb Foie gras cleaned
1/4 c. Chopped shallots
4 c. Sliced exotic mushrooms (such as lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.) Salt to taste Freshly-grnd black pepper to taste
1 Tbsp. Minced garlic
4 c. Veal reduction

Slice the foie gras into 1/2-inch slices. Cut each slice into 1/2-inch cubes. Heat a large saute/fry pan, over medium heat. Add in the foie gras and saute/fry quickly for 1 minute. Remove the foie gras, drain on paper towels and set aside.
Place the pan back over the heat and add in the shallots and mushrooms. Season with salt and pepper. Saute/fry for 2 min. Add in the garlic and reduction. Bring the liquid to a boil and then reduce heat to medium-low. Simmer for 4 min. Stir in the butter, one Tbsp. at a time. Stir in 2 tsp. of the parsley and set aside, keeping hot.
Bring a pot of salted water to a boil. In a small mixing bowl, add in the cheese. Season with salt and white pepper. Stir well. Place 1 Tbsp. 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 till tender, about 4 to 5 min.
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.