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1 foie gras appr. 1lb
12 oz mushroom
1 tsp butter
1/2 onion - diced fine
2 Tbsp black olives
2 Tbsp green olives
0.5 tsp bread crumbs
crepes (feuilles de brick)

=Saute mushrooms over high heat with butter until starting to soften. Add onions, season and cook 3 minutes until soft. Add olives, cook 1 minute. Adjust seasoning, set aside to cool.
Clean and marinate foie gras with port, brandy, and spices, cure overnight. slice and wrap in crepes with mushroom mixture. Cook 400F until just brown. Drain on towels, serve immediately.
 
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