Morels stuffed with Liver and Port Mousse
Cooking: 30 min
75 dried morels
500g chicken liver
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 thym 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.