Morels stuffed with foie grass in cream sauce

Morels stuffed with foie grass in cream sauce
Cooking Time: 20 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

An exquisite dish that highlights the deep flavour of Laumont morels, delicately filled with duck foie gras and simmered in a velvety cream and cognac sauce. Ideal for refined occasions or as a luxurious starter.

  • Keywords:
  • Morels,
  • Foie gras,
  • Stuffed mushrooms,
  • French cuisine
Nutritional values morels
  • Calories: ~1800 kcal
  • Protein: ~52 g
  • Carbohydrates: ~18 g
  • Fat: ~150 g
  • Fiber: ~10 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the morels stuffed with foie grass in cream sauce

32 medium morels
150 g fresh duck liver
2 spring onions
1 glass of cream
A few drops of cognac
Oil
Salt
Pepper

Step-by-step to make the morels stuffed with foie grass in cream sauce

  1. First of all, leave the fresh foie grass to cool for an hour, and then remove the veins from it.
  2. Then cut the foie grass into very small pieces, season it with salt, pepper and a few drops of cognac, and squash it with a fork until it forms a very fine paste.
  3. Select the morels, cut off the lower part of the stem and wash them until all the earth is removed.
  4. Next, put the foie grass mixture into a piping bag and fill the morels.
  5. In a frying pan with a little oil, sear the morels on all sides and put aside.
  6. In the same frying pan and with the fat that the foie grass has released, fry the finely chopped spring onions over a very low heat.
  7. Add the liquid cream, the stuffed morels and salt and pepper, and leave to cook for 7-8 minutes over a very low heat, taking care not to let the cream stick to the bottom of the pan.
  8. Finally, serve the morels stuffed with foie grass on a plate. Bon Appetiti!

Total preparation time: 1 hour 40 minutes

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