Morels stuffed with polenta and béarnaise sauce

ingredients:

approx. 12-14 large fresh morels

2 tbsp butter

for Polenta stuffing:

approx. 50g polenta

approx. 65 ml of milk

1 teaspoon of butter

1 tbsp grated parmesan

1 small onion, finely chopped

1 handful of finely chopped spinach

for béarnaise sauce (without tarragon):

100 ml of white wine

50 ml white wine vinegar

1 large shallot

3 egg yolks

butter

salt and pepper

How to do

1. In a pan, heat the butter and brown the morels.
2. Install the flexible mixer on the Cooking Chef robot, set the temperature to 100°C.
3. Place 1 teaspoon of butter in the mixing bowl and heat. Add the onion and spinach and sauté briefly.
4. Pour the polenta and milk into the mixing bowl and cook until smooth.
5. Mix the parmesan and butter with the cooked polenta and stuff the morels.
6. Place the diced shallot, white wine vinegar and white wine in a pan and reduce to obtain 50 ml of liquid.
7. Pour the reduction into a fine strainer.
8. Heat the butter in a small pan until it becomes liquid.
9. Pour the egg yolks and the white wine reduction into the mixing bowl. Set the temperature to 70°C and beat with a whisk until the temperature is reached.
10. Add the liquid butter in a drizzle and mix until you obtain a creamy sauce.
11. Season with salt and pepper and serve immediately with the stuffed morels.