Ease of Preparation: Easy
Time of Preparation: 40 minutes
Yield: 6 servings
Ingredients:
- 18 large morel mushrooms
- 8 ounces minced chicken breast (250 grams)
- 2 parsnips, fine brunoise
- 2 carrots, fine brunoise
- 2 leeks, fine brunoise
- 1 onion, fine brunoise
- 2 tablespoons olive oil (30 millilitres)
- 3 slices white bread soaked in cream
- Salt and pepper
- 1 egg plus 1 yolk.
- ½ cup cognac (125 millilitres)
Method:
Put the olive oil to heat in a pan. Add the onion, parsnips, carrots and leeks to sauté for about 3 minutes, until softened. Set aside to cool.
Dice the white bread and then soak it in some cream and season with salt and pepper. In a large bowl mix the minced chicken breast meat with the sautéed vegetables and the white bread and cream. Stir in the eggs.
Push the mixture into the centre of the morel mushrooms with a small teaspoon and your fingers or with a piping bag.
Close the morels with a toothpick and prop them open end up in a steamer. Steam for 8 minutes. Just before servings heat some butter in a pan and brown the outside of the mushrooms. At the last minute add the cognac to the pan, heat and flambé.