Mushrooms stuffed with foie gras

14059 CHAMPIGNONS STUFFED with FOIE GRAS INGREDIENTS for 4 PEOPLE 2 cloves of garlic, 2 18 small shallots, mushrooms, 2 tablespoons oil, the juice of 1/2 lemon, a tablespoon of chopped parsley, 100 g of Goose liver pate, salt, pepper.

Peel the garlic and mince finely.

Proceed the same way to the shallots.

With a damp cloth, clean the mushrooms and remove the stems, chop them and keep them aside.

In a saucepan Cook Sweet focus the chapels of mushrooms for about 5 minutes, seasoning with salt and pepper.

Pour the lemon juice and stir.

Place the lid on the saucepan and continue cooking for another 4 minutes fresh focus.

When cooked, remove them from the Pan and let them cool.

In the same pan, soften for about 5 minutes chopped shallots.

Add salt, pepper and add the chopped mushroom stems with garlic.

Mixed with and continue cooking for 5 minutes to fire.

Add the parsley and finish cooking another 5 minutes.

Let cool.

Add the Goose liver pate and a homogeneously amalgamate all forks.

Add the rest of the mushrooms and put everything on a serving dish.

Keep in a cool place before serving.