Mousse Chaude aux Morilles



  • 4 large morels, washed thoroughly
  • 100 g (4 oz) white mushrooms
  • 2 large chicken breasts, boned
  • 150 ml (¼ pint) chilled double cream
  • 300 ml (½ pint) velouté sauce (béchamel + chicken stock)
  • 1 tablespoon Madeira
  • 35 g ( oz) butter
  • salt and pepper


Liberally butter the inside of four teacups. Cut one morel into quarters lengthways and each quarter into five pieces. Cook very lightly in 12 g (½ oz) of the butter. Place pieces inside the teacups equidistant from each other. If you have no morel large enough, cut up a smaller one similarly and simply place it, star-fashion, in the bottom of the teacup.


Chop the remaining morels (with their stalks) and the other mushrooms very finely and cook gently in the rest of the butter until the moisture has evaporated. Season and mix half with the velouté sauce and half the Madeira. Cool.


Finely chop the chicken breasts, trimmed of all sinew, or put in food processor for 20 seconds. Pass this, with the other half of the mushroom mixture, through a sieve into a small bowl. Place over some ice cubes and water in a large bowl and refrigerate for half an hour. Then, salt the mixture lightly and little by little beat in the chilled cream. Check for the right degree of saltiness. Divide the mousse into four and line each teacup with it to a thickness of 1 cm (½ in), making sure the morel pieces remain in place and leaving enough mousse aside to cover the top.

Fill the cavities with the chopped mushroom mixture and spread the remaining mousse over the top. Bake in a bain-marie in a medium oven 180˚C (350˚F, Mark 4) for half an hour, turn out and serve with the rest of the Madeira-flavoured sauce poured around.

This recipe came to me from Chef Stephen Bull.