Tomatoes Stuffed with Foie and Chanterelles — a luxe, earthy starter

There’s something irresistible about the combination of bright summer tomatoes, wild chanterelle mushrooms and the silkily rich glamour of foie gras. This dish balances sweetness, umami, earth and fat: a roasted tomato acts as the juicy, slightly acidic vessel; chanterelles give an aromatic, forest-floor chew; and foie brings unctuous luxury that melts across the palate. Serve it as a dramatic starter, an elegant canapé (mini tomatoes), or even a small main with a crisp salad and toasted bread.

Below you’ll find background, sourcing tips, step-by-step technique, a tested recipe for four, plating and pairing suggestions, and sensible alternatives (including vegetarian swaps and ethical notes).

Why it works: flavor and texture harmony

Acidity vs richness: The tomato’s acidity cuts through the foie’s fat, keeping the dish lively.
Texture contrast: Firm, roasted tomato walls, tender sautéed chanterelles and the melt-in-your-mouth foie create satisfying variety.
Aromatic lift: Chanterelles—delicately fragrant, apricot-like mushrooms—plus shallot, tarragon and a splash of brandy or wine create complexity without competing with the foie.

Ethical & legal note

Foie gras is controversial in some places and restricted or banned in others. If you plan to cook with it, check local laws and source from reputable producers who use transparent, humane practices (look for terms like “small-farm producers,” “ethical,” or region-specific certifications). If you prefer not to use foie, read the substitution section below.

Ingredients (serves 4)

4 large, firm tomatoes (beefsteak or large vine tomatoes), about 250–300 g / 9–11 oz each
200 g (7 oz) fresh chanterelles, cleaned and roughly chopped
150 g (5 oz) foie gras (micuit, torchon, or fresh foie lobe — see notes) — cut into 8 small medallions or 8–12 small cubes if mixing in
2 medium shallots, finely diced
2 garlic cloves, minced
50 g (½ cup) fresh breadcrumbs or 40 g (⅓ cup) panko
30 ml (2 tablespoons) heavy cream (optional, for a silkier filling)
1 large egg (optional, for binding)
30 g (2 tablespoons) unsalted butter (or 2 tbsp olive oil)
1 tablespoon brandy or dry white wine (optional, to deglaze)
1 tablespoon chopped fresh tarragon (or parsley)
Salt and freshly ground black pepper
1 tablespoon olive oil (for drizzling before roasting)
A small knob of butter (for finishing)

Metric + imperial conversions are approximate.

Tools

Sauté pan (heavy-bottomed)
Small spoon and baking tray
Sharp knife and spoon to hollow tomatoes
Oven preheated to 180°C / 350°F

Prep & cook times

Prep: 25–30 minutes
Cook: 20–25 minutes (longer if you sear foie separately)
Total: ~45–55 minutes
Difficulty: Medium (requires attention to detail but no advanced technique)

Technique & step-by-step recipe

1. Prepare the tomatoes

Preheat oven to 180°C / 350°F.
Slice the top off each tomato (reserve the tops for garnish if you like). Using a spoon, very gently scoop seeds and soft pulp from the centers, leaving walls about 1 cm (⅓–½ in) thick. Salt the insides lightly and set them upside down on a rack to drain for 10 minutes while you make the filling. Pat dry.

2. Clean the chanterelles

Brush chanterelles with a soft brush or paper towel to remove grit. If particularly sandy, a very quick rinse under cold water is OK—dry thoroughly on a towel. Roughly chop large ones; small ones can stay whole.

3. Make the chanterelle filling

Heat the sauté pan over medium-high heat. Add butter and a splash of olive oil (to raise the smoke point).
Add shallots and sweat until translucent (2–3 minutes). Add garlic and cook 30 seconds — don’t brown.
Add chanterelles and a pinch of salt. Cook until they release their liquid and it evaporates, about 5–7 minutes. The mushrooms should be tender and slightly golden.
Optional: splash in 1 tablespoon brandy or white wine and let it reduce.
Stir in breadcrumbs, cream (if using) and the egg (if using) to bind — cook 1–2 minutes to combine. Adjust seasoning. Remove from heat and fold in chopped tarragon/parsley. Let cool a little.

Note: if you want the foie partly mixed into the filling, reserve a quarter of the foie in medallions for searing and chop the remainder very finely and fold into the warm mushroom mix (don’t fully melt it — you want flecks of foie).

4. Decide how to use the foie

There are two classic approaches:

Seared foie on top: slice foie into medallions (about 8–10 g / 0.3 oz each). Pat dry, season, and sear 20–40 seconds per side in a screaming-hot pan until golden outside but still silky inside. Place seared medallion on each tomato after baking.
Incorporated foie: finely chop or pass foie through a sieve to make a smooth mousse and fold a small amount into the mushroom mix—results in a richer filling rather than a distinct seared piece.

Both are delicious; seared foie gives a visual and textural contrast.

5. Stuff and roast

Brush the tomato exteriors with olive oil and place on a baking tray.
Spoon the chanterelle mixture into each tomato, packing lightly but not overfilling. Top with reserved breadcrumbs or a little extra foie cube if desired.
Bake 12–18 minutes at 180°C / 350°F, until the tomato walls are tender but still holding shape and filling is hot. For mini tomatoes reduce time; for larger, may need a few more minutes.

6. Finish and serve

If using seared foie, sear just before serving (it’s best hot). Place one medallion on each tomato. Add a final knob of butter or a drizzle of good olive oil, grind fresh pepper, and garnish with a few tarragon leaves. Serve immediately.

Presentation & serving ideas

Serve on small warmed plates with microgreens or a peppery mâche salad dressed with lemon vinaigrette.
For a canapé version use cherry or grape tomatoes, hollowed and filled with a mushroom and foie mousse — no baking required if the mousse is chilled.
Accompany with thin toasted brioche or country bread slices to mop up juices.

Wine pairing

Sauternes or late-harvest wines: classic match with foie’s sweetness and fat.
Dry white Burgundy (unoaked or lightly oaked Chardonnay): its acidity balances richness.
Light Pinot Noir: if you prefer red—earthy, gentle tannins complement chanterelles.
For a bolder match, a chilled champagne/brut offers great acidity and effervescence.

Variations & swaps

Vegetarian/vegan alternative: replace foie with a rich mushroom pâté, roasted butternut purée, or blended king oyster “scallop” pâté. Add toasted walnuts for richness.
Seafood tweak: add small seared scallops on top instead of foie for an oceanic finish.
Herb profiles: swap tarragon for chives, chervil, or thyme depending on preference.
Mini version: bake bite-sized tomatoes for a party platter — reduce bake time.

Storage & make-ahead

The mushroom filling can be made a day ahead and refrigerated. Bring to room temperature before stuffing and baking.
Seared foie is best served fresh; if necessary, sear and keep warm briefly before plating.
Leftover assembled and baked tomatoes can be refrigerated for 24 hours; reheat gently in a 160°C/325°F oven for 8–10 minutes. Texture and foie quality will decline on reheating.

Troubleshooting & tips

Soggy tomatoes: choose firm, thick-walled tomatoes and drain seeds/pulp well. Don’t overfill.
Overcooked foie: it cooks fast — a hot pan and short sear time are key. Overcooked foie becomes grainy and loses that silky melt.
Mushroom grit: clean chanterelles carefully; avoid long soaking.
Too rich? Brighten with lemon zest in the filling or a tiny splash of vinegar in the finishing salad.

Final thoughts

Tomatoes stuffed with foie and chanterelles are a statement starter: rustic yet refined, simple in components but refined in execution. It’s a dish that shows off excellent ingredients — ripe tomatoes, wild mushrooms, and a carefully sourced foie — and rewards gentle technique. Whether you keep it classic with a seared foie medallion on top or adapt it with vegetarian luxuries, it’s a memorable plate that brings the forest and the garden together on a single bite.