Morels stuffed with a liver and Port mousse

Morels stuffed with Liver and Port Mousse

Morels stuffed with Liver and Port Mousse
Preparation: 60 min
Cooking: 30 min
Portions: 75

    75 dried morels
    500g chicken liver
    250ml cream
    165g butter
    200ml Port
    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.