1 package of lasagna (retangles approximately 8cm x 14cm)
500g of foie gras (pato), sliced
250g of shiitake mushrooms (half sliced and half cubed)
250g of fresh mushroom, sliced and cubed
400ml of fresh cream
1 cup of quail egg broth (or chicken broth)
2 tablespoons of butter
2 medium onions, finely chopped
2 green scallions, cut into cubes
100g of toasted almond without skin
4 tablespoons of chopped parsley
salt and pepper to taste
1 package of lasagna (retangles approximately 8cm x 14cm)
500g of foie gras (pato), sliced
250g of shiitake mushrooms (half sliced and half cubed)
250g of fresh mushroom, sliced and cubed
400ml of fresh cream
1 cup of quail egg broth (or chicken broth)
2 tablespoons of butter
2 medium onions, finely chopped
2 green scallions, cut into cubes
100g of toasted almond without skin
4 tablespoons of chopped parsley
salt and pepper to taste
In a saucepan, combine the sliced mushrooms with quail egg broth (or chicken broth) and 200ml of cream
Let it simmer until it reduces
Blend in a blender, strain through a sieve, check the seasoning and reserve
In a frying pan, melt butter, add chopped onion, cubed mushrooms, salt, pepper, and a pinch of thyme
Cook until caramelized
Add cream and let it cook until it reaches a creamy consistency. Reserve
Cook lasagna in boiling water abundant at the al dente point
Place lasagna sheets separately on a dry cloth
Slice foie gras, season with salt and pepper, place in a refrigerator, and bake until firm
Assembly: Place a layer of lasagna, then sliced mushrooms, foie gras, scallion cubes, and another layer of lasagna
Top with creamy sauce and almond
Sprinkle with parsley and serve immediately.
