If you see beautiful large morels (or morels) in the store, you should just take them with you, right? I do anyway…

I wanted to fill them, the question was with what. I asked that question on Instagram and some nice suggestions came up. The most enticing was wagyu with foie gras. It was ground beef with chestnut mushroom duxelles. A little less decadent, but super tasty!

In this recipe you poach them in chicken stock. We also make a nice thick soup of potato and leek: vichyssoise. Together with all the greenery around it, it is a delicious spring dish. Now the weather…

To work!

Gevulde morilles met vichyssoise — Pin
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Stuffed morels with vichyssoise

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Course: appetizerDifficulty: Average

Portions

persons

Preparation time

minutes

Tools:
– Food processor
– Piping bag
– Blender

Ingredients

For the stuffed morels
4 large morels
125 gr chestnut mushrooms
0,5 shallot
Red wine vinegar
75 gr minced beef
piment d'espelette (optional, otherwise black pepper)
mustard
0,5 l chicken bouillon
For the vichyssoise
50 gr peeled potato
50 gr leek, only the white part
75 ml milk (+ extra for later)
50 ml cream
20 gr cold butter, cubed
0,5 clove of garlic
1 twig thyme
0,25 lemon without peel
Garnish
Powerful chive oil (40gr chives / 160gr oil)
1 raw white asparagus
1 hand fresh broad beans
1 hand peas (frozen is allowed but they are in season now so try to get fresh ones)
Aclla cress (citrus)
Affilla cress (pea)

Preparation

Stuffed morels
Clean the morels well. Feel free to do this under the tap (check the tip below), then let them dry well on kitchen paper.
Cut the shallot very fine and sauté it in some olive oil.
Finely chop the chestnut mushrooms in the food processor.
Add to the shallot and cook until most of the moisture has evaporated.
Season with a dash of red wine vinegar, salt and pepper.
Let cool completely on kitchen paper.
Put the duxelles in the (cleaned) food processor, together with the ground beef, a good pinch of piment d'espelette, a pinch of salt and some coarse mustard.
Turn this completely smooth and transfer to a piping bag.
Cut the ends off the morels and fill them with the mixture.
Heat the chicken stock to about 90°C and poach the stuffed morels in it for about 10 minutes. Then drain them on a paper towel and serve immediately.
Vichysoisse
Roughly chop the potato and leek and fry in a little butter together with the thyme leaves, lemon and the whole clove of garlic (peeled).
Add the cream and milk and let it cook with the lid on the pan, about 15-20 minutes.
Remove the garlic clove from the pan and pour the rest into the blender; turn smooth.
Stir in the butter and pass the soup through a sieve.
Where necessary, you can add some milk if you find the soup too thick or too gluey (from the potatoes).
Garnish
Peel the asparagus and then cut nice long ribbons with a vegetable peeler. Put them in cold water. You need 3 per person.
Shell the broad beans, blanch them in boiling water for 2 minutes and rinse them cold. Then cap them again and set aside.
Shell the peas and boil them in lightly salted water for 7 minutes.
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Spoon the lukewarm vichyssoise in the middle of the plate.
Place the stuffed morels on top.
Divide the asparagus ribbons playfully among the plates.
Divide the broad beans and peas around the morels, as well as some of both types of cress.
Finish the dish with some of the powerful chive oil
Enjoy your meal!

Tip

Many people say that you should never wash mushrooms because they will soak up the water and lose their flavor. Now I prefer that to a bite of sand so if they are really sandy I rinse them anyway. Certainly morels, they have so many places where sand can sit. In this recipe we are going to poach them again, so that they come into contact with enough moisture. So just rinse well is my advice in this case.