Stuffed Morel Mushrooms

Preparation

Mushroom Stuffing

1. Chop shallots, parsley, and Rocca leaves.
2. Grate the parmesan cheese.
3. Pass button mushrooms through a sieve.
4. Sauté shallots in olive oil.
5. Add mushroom paste and cook until completely dry.
6. Remove from heat, add herbs and grated parmesan, and mix well.

Fresh Morels

1. Cut off the stems of the morels and wash with cold water.
2. Blanch the cleaned morels in water with soy sauce and salt for 1 minute.

Dried Morels & Jus

1. Soak dried morels in warm water for 15 minutes. Strain and reserve the soaking water.
2. Sauté shallots in olive oil.
3. Add soaked morels and drained soaking water. Cook until the liquid is fully reduced.
4. Add mushroom jus and infuse for 30 minutes.

Vacuum-Cooked Mushrooms

1. Place mushrooms in a vacuum bag with water.
2. Cook sous vide for 12 hours at 83°C.
3. Strain and reduce until you get a smooth texture.

Parsley Oil

1. Blanch parsley and cool it in an ice bath.
2. Blend parsley with oil in a Thermomix.
3. Strain using the ice bath method.
4. Store under vacuum, covered with foil.

Herb Pesto

1. Crush coriander and parsley with garlic, olive oil, lemon juice, and salt using a mortar and pestle.

Parmesan Foam

1. Cut parmesan into small pieces.
2. Melt chicken stock with a bit of water.
3. Transfer to a blender with parmesan and sucro emul (Sosa). Blend until smooth.
4. Strain to remove any remaining solids.

Assembly & Plating

1. Stuff the mushroom mixture into the blanched morels.
2. Sear the stuffed morels in butter in a frying pan.
3. Reheat the mushroom sauce and whip with cream to create a marbled texture.
4. Pour the sauce onto the serving plate.
5. Add a spoon of pesto and place the seared morel on top.
6. Pour parmesan foam over the sauce and serve.