Spaghetti with Grilled Foie Gras, Cremini Mushrooms and Port Wine Sauce

This is a quick and savory dish easy for even the "non chef". This fragrant and warm dish is ready in under 30 minutes. Foie Gras is quite fatty so no additional oil will be necessary for this dish. Either place the grilled Foie Gras over the spaghetti or chop it up to blend with the rest of the ingredients. I prefer to mix it all up to balance out the consistency of the ingredients. For vegetarians I suggest grilling slices of smoked tofu and adding a bit of olive oil to your pasta. Serves 4.

Ingredients

200 g of sliced cremini mushrooms

1 chopped red onion

1 chopped garlic head

800 g of Foie Gras or 350 g of smoked tofu

Olive oil

Sea salt

Ground Pepper

1 tsp of dry rosemary

150 ml of Tawny Port Wine
500 g of spaghetti

Sautee the garlic and onion in 40 ml of olive oil. Cook on low heat for about 7 minutes and allow the onion to release its juices and gently caramelize. Season with salt, ground pepper and rosemary. Add the mushrooms and turn up the heat. Cook until golden, about 3 minutes, stirring consistently. Pour in the Port Wine and simmer for about 5 minutes. Turn off the heat and set aside. 

Slice the Foie Gras into medium sized slices. Heat a medium sized grilling pan and place the sliced gently. Foie Gras easily comes apart so be careful when turning over. Season with a pinch of sea salt. The Foie Gras will release a lot of oil which will be used to blend with the boiled spaghetti. Cook on either side for about 1 1/2 minutes.

Boil a large pot of water and season with sea salt and drizzle with a bit of olive oil. Add the spaghetti and separate the strands with a cooking fork to avoid sticking. Cook for 7 to 10 minutes. Strain the pasta and place beneath cold running water for 30 seconds. 

Place all the ingredients in a large bowl and mix thoroughly. Serve in a pasta dish and sprinkle fresh ground pepper and a pinch of ground sea salt to taste.