Recipe: Coquillade with Porcini Mushrooms and Foie Gras

1 In a sauté pan add a few drops of water then pour in your milk, add your tea infuser ball, salt, pepper and add a grating of nutmeg.
Bring to a boil then remove from heat, cover and let infuse for 30 minutes.

2 Meanwhile we'll take care of the porcini mushrooms:
a) Section the stems and cut them into small cubes of about 1 cm on each side.
b) Cut the caps into quarters (like cheese)
c) In a pan add a little butter and a few drops of oil and sauté the stem cubes for 2 minutes, salt, pepper, drain and set aside.
Then do the same with the caps.

3 There, 30 minutes have passed, remove your tea infuser ball and return your flavored milk to the heat. When boiling pour in your pasta shells, cook for 12 minutes, stirring regularly to prevent sticking to the bottom.

4 Remove your sauté pan from heat then add the sautéed mushroom stems and liquid cream. Cover and keep warm in a bain-marie or in the oven at thermostat 2 (60°).

5 Give your sautéed mushroom cap pieces a quick turn in the pan to heat them.
The final touch:
At the last moment add your foie gras cubes to your "Coquillade" and mix.
Serve in beautiful hot deep plates then place your sautéed mushroom caps
on top and now Shhhhh! Let's eat...
Tip: Never thaw your frozen mushrooms, cut them as soon as possible and sauté them in the pan without waiting.