Morels stuffed with a liver and Port mousse

  • Preparation: 60 min
  • Cooking: 30 min
  • Portions: 75


    75 dried morels
    500g chicken liver
    250ml cream
    165g butter
    200ml Port
    100g white onion
    2 cloves of garlic
    5g of thyme
    Salt and pepper (to taste)


Hydrate the mushrooms in warm water for 15 minutes, Boil in water for 5 minutes, take out the mushrooms and set aside water for other uses (soups, sauces)

Caramelize the onions in a pan with butter and deglaze with port, add the thyme and leave to reduce completely

Put all ingredients except the mushrooms in a food processor and add 120g of butter and cream

Pour into a ziplock bag and refrigerate to harden

Stuff the mushrooms entirely or half with the mixture

Reheat over low heat 5 minutes before serving

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