morel mushrooms filled


stuffed morels with roe deer pate

Morel mushrooms filled
with roe deer pâté
in garlic sauce

roe deer pate
Morels stuffed with roe deer pate features


  • 16 gr. Morel mushrooms
  • Olive oil
  • Chicken broth
  • Montes Universales
    roe deer pâté


  • 1 Spring onion
  • 5 tender garlic shoots
  • 1 tetrabrick of cream
  • Salt and ground
    white pepper

Boil the morel mushrooms for 1 minute in salted water and strain. Sauté them in olive oil at high temperature until golden. Add the broth and leave it at low temperature until is reduced.

In the meantime, melt the pâté in a ladle at low temperature, so it does not caramelise and avoid it gets bitter. Blend it, let it get cold and fill the morel mushrooms. The following is preparing the garlic sauce: dice the onion and cook it in a pan at medium-low temperature with a little salt. Add the chopped garlic and gently sauté toghether. Add the cream, cook for a couple of minutes and triturate the preparation.

Place the morel mushrooms on the plate and pour with the garlic sauce. You can decorate it with berries.