Wild turkey stuffed morels mushrooms with scallion cream sauce

Preparation	30'
Difficulty	Easy
Game	Pheasant
Calories	400 - 500
Activity	M 38’ F 53’
People	4
Wine pairing	Colli Martani DOC Grechetto

Ingredients

G 400 morel mushroom
G 200 ground wild turkey meat
N 1 egg white
mL 100 35% cream
mL 10 chopped fresh parsley
mL 5 kosher salt
Pinch of black pepper
Pinch of nutmeg

For the sauce
mL 200, 35% cream
N 4 scallions
½ cup white wine
N 1 shallot minced
N 2 cloves garlic minced
mL 5 salt
Extra virgin olive oil to taste

Kcal 426*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Wash and dry the morels, and trim the stem.
Puree the turkey meat with the egg white, cream, nutmeg, salt, pepper, and parsley until smooth. Add the mixture to a piping bag. Pipe the stuffing into the morels through the hollow stem.
In a small pot add a little olive oil and sauce the shallot garlic and white part of the scallion.
Deglaze with the white wine and cook off the alcohol for 2’.
Add the cream and salt. Bring to a boil and add the green tops of the scallion and puree when the scallions are soft. Strain through a fine sieve.
In a large pan on high heat add a little olive. Sauce the morels for 7’, and season the outside of the mushrooms with salt and pepper while cooking.

Pour the cream sauce into bowls and slice the morels to show the stuffing. Drizzle with good extra virgin olive oil and fresh herbs.

Wild turkey stuffed morels mushrooms with scallion cream sauce

Ingredients

Preparation

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