Wow you really got a lot of mousse in those morels. Mine usually don’t have so much space inside. Gorgeous!
xecho19x on
Yeah, really really cool, really really well executed. 🤘 Good job chef 👍
OscarBengtsson on
My only take is that the chives cover the besutiful textured look of the morels. If the taste is what you’re after maybe consider adding the chives to the mousse.
chychy94 on
We did almost this exact dish at a restaurant I worked at.
Chicken mousse stuffed morels, we stuffed them and pan fried with brown butter, served with a charred onion Demi glass with a dill oil and served with other alliums like pickled scapes.
Your mousse looks identical to the one I remember we used.
Very nice! Gave me a piece of nostalgia.
Your photo is great and I would absolutely eat this.
blznaznke on
Looks fantastic, but I would maybe choose a different plate
Traditional_Key_9175 on
Why hiding the morels? I would put them over the sauce et make a chive oil and play with that.
maybejustadragon on
I’d crush those then be sad that they’re morels so that’s all I’m going to get.
catharticramblings on
I’m dying to try a morel mushroom! This looks delicious!
PsychologicalHall142 on
I think this is simple and beautiful. I want to eat it very slowly. Maybe just a few less chives.
StonedDwarf16 on
Really nice! I would try to put the chives under the morrels as to not cover up their natural shape but there is a good chance that it looks worse than your version.
frumiouscumberbatch on
My only real complaint here is that for some reason you aren’t feeding these to me.
Minor quibble: a little heavyhanded with the chives, and not quite enough precision in plating them. I’d also plate the morels on the demi instead of coated with it.
11 Comments
Wow you really got a lot of mousse in those morels. Mine usually don’t have so much space inside. Gorgeous!
Yeah, really really cool, really really well executed. 🤘 Good job chef 👍
My only take is that the chives cover the besutiful textured look of the morels. If the taste is what you’re after maybe consider adding the chives to the mousse.
We did almost this exact dish at a restaurant I worked at.
Chicken mousse stuffed morels, we stuffed them and pan fried with brown butter, served with a charred onion Demi glass with a dill oil and served with other alliums like pickled scapes.
Your mousse looks identical to the one I remember we used.
Very nice! Gave me a piece of nostalgia.
Your photo is great and I would absolutely eat this.
Looks fantastic, but I would maybe choose a different plate
Why hiding the morels? I would put them over the sauce et make a chive oil and play with that.
I’d crush those then be sad that they’re morels so that’s all I’m going to get.
I’m dying to try a morel mushroom! This looks delicious!
I think this is simple and beautiful. I want to eat it very slowly. Maybe just a few less chives.
Really nice! I would try to put the chives under the morrels as to not cover up their natural shape but there is a good chance that it looks worse than your version.
My only real complaint here is that for some reason you aren’t feeding these to me.
Minor quibble: a little heavyhanded with the chives, and not quite enough precision in plating them. I’d also plate the morels on the demi instead of coated with it.