Stuffed morels

3/25/24, 8:30 AM

Spring, the season of morels, is here! In this recipe, the mushroom is served with mashed potatoes and stuffed with roast guinea fowl.

This recipe by Florencia Montes and Lorenzo Ragni, chefs at Onice restaurant in Nice, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 45 min
Cooking time: 1 h 20

Ingredients for stuffed morels

For the roast guinea fowl

2 guinea fowl legs
1 shallot
1 small white onion
1 garlic clove, unpeeled
60 g morel stalks
1 sprig thyme
1 bay leaf
1 knob butter
1 drizzle olive oil
20 cl yellow wine
10 cl chicken stock

For the mashed potatoes

200 g ratte potatoes
60 g cold soft butter, cut into pieces
6 cl whole milk
Grey salt

For the stuffing

Flesh from guinea fowl thighs
50 g grated Parmesan cheese
20 g chopped chives
20 g chopped parsley
Balsamic vinegar
1 egg
10 cl cream
Nutmeg
Grey salt and pepper

For the morels

8 fresh morels
1 knob butter
olive oil
1 garlic clove

For the dressing

16 spinach shoots

Steps for the stuffed morels

Prepare the guinea fowl: in a casserole dish, melt the butter with the oil over medium heat and brown the legs on all sides. Add the chopped shallot and onion, morel stalks, thyme and bay leaves, and crushed garlic.
Once the legs are golden and the onion soft, add the yellow wine and stock, then cover and simmer over low heat for about 1 h, turning once or twice. Remove the legs and keep them warm, covered. Deglaze the bottom of the casserole with a dash of water, then strain the sauce. Keep the sauce for cooking the morels.
Prepare the mashed potatoes: wash the potatoes without peeling them. Cook them in a pan of cold, salted water. Drain, then peel while still warm. Put them through a food mill fitted with the finest grate over a large saucepan.
Place a saucepan over medium heat, and stir with a spatula until the purée is slightly dry. Gradually add the cold butter, stirring vigorously to make it smooth and creamy. Still over a low heat, add the very hot milk in small streams, still stirring vigorously. Taste and season with salt.
Prepare the stuffing: place the guinea fowl meat and the remaining ingredients in the bowl of a food processor and blend. Season and pipe the stuffing into a piping bag.
Clean the morels: cut off the stems of the mushrooms, run cold water over them, then plunge them into a basin of vinegar. Repeat until all residues have been removed. Pat dry on absorbent paper.
Finish: stuff the morels with a piping bag. In a large frying pan, melt the butter and a drizzle of olive oil over medium heat. Add the morels and garlic. Sauté for 2 minutes over medium heat. Add the guinea fowl juice and cover. Cook over medium-low heat for about 10 min, until the morels have glazed with the guinea fowl juice.
Presentation: Place a dollop of purée, two warm morels and the roasted guinea fowl jus in soup plates. Sprinkle with baby spinach.

Forfurther information

Onice, 5 rue Antoine Gautier, 06000 Nice
14/20 in the Livre des 109
Read Gault&Millau's review of Onice

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