Hot portobellosvampe with pâté

Ingredients for Hot portobellosvampe with pâté

Instructions for Hot portobellosvampe with pâté

To prepare the Hot portobellosvampe with pâté recipe, please follow these instructions:

Clean the mushrooms and cut the stem off. Turn the mushrooms and put them on a piece of wax paper. Take small pieces of foie gras (or Pate) and advantage them around the mushroom's lamellae. Drip a little truffle oil over the mushrooms. Sprinkle a little salt and freshly ground pepper over the mushrooms and set them in a preheated oven at 150 c. About 10 mins after when the mushrooms are soft, they are ready.

Tips:
Easy, simple and fast starter. You may want to. use the cheap French liver pate from's instead of foie gras. (It is good because it melts quickly) Truffle oil must, however, be a "concentrated" oil. Are available in well-stocked supermarkets in a small bottle for about 50 Us $.