Instructions: In a mixing bowl combine oil and herbs. Coat mushroom with herb mixture and season with salt and pepper. Grill until cooked and slice. Place foie gras and mushroom slice in between 2 layers of pasta. Seal with egg wash and cook in boiling salted water. In a sauce pan add 1/2 cup of balsamic vinegar, 1/4 cup red wine, 1/4 cup sugar. Reduce by 75 percent. Add 2 cups of veal stock and reduce by half. When reduction is almost complete add strawberries and season with salt and pepper.

Yield: 4 servings

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