8 oz Mousse du PérigordPetits Toasts
8 Artichoke Bottoms
16 oz White Button Mushrooms, finely chopped
4 oz Petits Toasts (crumbled)
2 tbsp Butter
2 tbsp Cognac
2 tbsp Shallot (minced)
1 tbsp Fresh Lemon Juice
Olive Oil (as needed)
In a saucepan over medium heat, melt the butter until it begins to bubble and smell nutty. Add the minced button mushroom and shallots. Cook over medium heat, stirring frequently until the moisture has cooked out of the mushrooms and the shallots are soft. Deglaze with Cognac and cook until almost dry.
Remove from heat and place in bowl with room temperature Mousse du Périgord. Work quickly to evenly mix the mushroom mixture and Mousse together. Mix in lemon juice and half of the crumbled Petits Toasts. Season to taste with salt and pepper.
Fill the artichoke bottoms with the Mousse and Mushroom mixture on a baking sheet. Sprinkle liberally with remaining bread crumbs an dolive ooil, and roast in oven at 425F for 20 minutes. Any remaining Mousse mixture can be served warm or cold on Petits Toasts, with crudite or enjoyed as is.
Remove stuffed artichokes from oven and allow to rest for several minutes before enjoying.