Black Pudding & Morel Cream

Preparation info

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By Peter Gilmore

Published 2014

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  • 50 g ( oz) unsalted butter
  • 2 eschallots, finely diced
  • 1 garlic clove, finely diced
  • 50 g ( oz) swiss brown mushrooms, finely diced
  • 25 g (1 oz) dried morel mushrooms, soaked in several changes of cold water until all grit has been removed
  • 200 ml (7 fl oz) chicken stock
  • 150 g ( oz) bitter chocolate black pudding
  • 50 ml ( fl oz) pure cream (35% fat)


Melt half the butter in a small saucepan with the eschallots and garlic and sweat gently over low heat until translucent. Add the swiss brown mushrooms and morels and sweat for a further 5 minutes. Add the chicken stock and simmer on medium heat for 20 minutes until the mushrooms are soft and most of the liquid has evaporated. Transfer the mixture to a blender. Add the black pudding, remaining butter and cream and blend on high for 2–3 minutes. Pass the mixture through a fine drum sieve. Reserve in an airtight container in the refrigerator until required.