INGREDIENTS:4 oz. portabella dice (see recipe) 2 Idaho potato-shallot cakes, each cut into 4 wedges (see recipe) 1 lb. spinach, cooked 8 3-ounce portions of tuna medallions 1 ½ oz. foie gras, (4 pieces) 4 oz. red wine sauce (see recipe) to taste, salt and pepperPortabella Dice: 2 portabella mushrooms, large 2 cloves garlic, chopped 3 shallots, chopped ¼ cup olive oil 3 Tbsp. white wine vinegar 1 tsp. thymeRed Wine Sauce: 4 Tbsp. mushroom stems, trimmings 4 shallots, sliced 1 cup Cabernet ...

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