Stuffed Morels

serves 4

Prep time:  20 minutes

Cook time: 25 minutes

- 8 beautiful Jumbo morels

- 250 g of ground meat (150 g of veal and 100 g of chicken , for example)

- 2 eggs

- 1/2 bunch of chives

- salt and pepper

- 1 shallot

- 50g of butter

- 1 dl of yellow wine or petite Arvine

- 1 small clove of garlic - 2.5 dl of whole cream

- 1/2 bunch of parsley

 

1) Soak the morels in cold water for about 12 hours (at least 6 hours). Strain well.  Filter 1/2 liter of the soaking juice through a fine colander and store. 

2) Prepare the stuffing: cut the meats into small pieces and put in a blender. Add the eggs, chopped chives, chopped shallot. Add pepper and salt (2 good pinches). Blend until you get a smooth dough.

3) Fill a pastry bag with the stuffing. Gently stuff the morels. Attention, do not stuff to the very top, leave a little space. Close with a toothpick (this will remind you of your sewing class). Arrange on a plate. If you made them in advance, keep them in the refrigerator.

4) Peel the clove of garlic and finely chop.  In a large skillet, melt the butter over medium heat. Add the morels and garlic. Sauté 2 minutes over medium heat. Add the morel soaking juice and the wine. Leave to reduce for 3 to 4 minutes then cover. Leave to cook in this way over medium-low heat for about twenty minutes. Meanwhile, chop the parsley. 5) After 20 minutes, add the cream. Add pepper and salt a little. Cook for another 5 minutes, uncovered, until the sauce thickens. Add the parsley. Taste and adjust the seasoning.

6) Serve the morels very hot, after removing the toothpicks, with a small puff pastry, for example.

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