MUSHROOMS AND ARTICHOKES
4 tablespoons butter
2 packages frozen artichoke
1/2 teaspoon freshly ground black pepper hearts, thawed
1 pound mushrooms, sliced 1/4 teaspoons salt 1/4 teaspoon thyme 1/4 cup dry sherry
Melt the butter in a skillet; sauté the artichoke hearts 3 minutes. Add the mushrooms; sauté 2 minutes. Season with the salt, pepper, and thyme; add the sherry. Cook over high heat 5 minutes.
MUSHROOMS WITH FOIE GRAS
1 pound 1/4rm large white mushrooms
1 cup boiling water 1/4 teaspoon salt
2 teaspoons lemon juice
2 tablespoons chopped
shallots or onion 1/4 cup 1/4nely diced ham
1 cup dry white wine Foie gras
3 tablespoons butter
Wash the mushrooms and remove the stems. Chop the stems. Put caps in a saucepan with the boiling water, salt, lemon juice, and half the butter. Cover, and cook 3 minutes. Drain caps, and arrange in a buttered shallow baking dish, hollow side up. Melt the remaining butter in a skillet and sauté the shallots and ham 3 minutes; add the chopped stems; continue sautéing for 3 minutes over high heat Add the wine, and cook over low heat 20 minutes, or until the mixture is fairly dry. Fill mushroom caps with stuf1/4ng, and put a thin slice of foie gras on each. Place in 425° oven for 5 minutes.
Serve with a dry red Bordeaux or Burgundy, or if you prefer, with a rosé.