Morels stuffed with foie gras

Morels stuffed with foie gras

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This French dish is for grand occasions and is extremely opulent – just don’t think about how many calories it contains! Morels are one of the few hollow mushrooms destined to be stuffed. The recipe inevitably works much better with large, fresh morels, but it is possible to use large dried ones.

I dedicate this recipe to the composer Rossini, who I’m sure would have loved this rich dish.

Ingredients

Quantity Ingredient
12 very large morels, cleaned
55g butter
4 tablespoons Basic stock
2 tablespoons cognac or brandy
4 tablespoons double cream
1 tablespoon chives, finely snipped
salt, to taste
pepper, to taste

Stuffing

Quantity Ingredient
2 eggs, beaten
100g fresh breadcrumbs
1 tablespoon flat-leaf parsley, finely chopped
85g pate de foie gras, cut into cubes

Method

  1. Cut the stem of the morels almost at the base, just leaving the hole to be stuffed.
  2. For the stuffing, mix the eggs with the breadcrumbs, parsley and some salt and pepper to obtain a smooth paste. Fill the mushroom cavities with small cubes of foie gras, then add a little of the breadcrumb mixture, remembering to leave some space as the filling expands during cooking.
  3. Melt the butter in a frying pan and fry the stuffed morels gently, stuffed side first, then the other side, for 3–4 minutes. Add the stock and Cognac and cook for a further 5 minutes. Stir in the cream and some salt and pepper and cook for 1 minute more before finally adding the chives. Serve the morels hot with the sauce, accompanied by freshly toasted baguette slices.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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