Guinea Fowl with Chanterelles, Porcini Mushrooms, and Parsnip Mousse

Main Dishes | French cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Guinea fowl with chanterelles, porcini mushrooms, and parsnip mousse

Ingredients

Guinea Fowl Breast - 2 pieces
Guinea Fowl Breast - 2 pieces
Butter - 1.8 oz
Olive Oil - 2½ spoons
Milk - 7 fl oz
Parsnip - 2 pieces
Porcini Mushrooms - 7.1 oz
Pickled Chanterelles - 7.1 oz
Corn Salad - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Peel the parsnip roots, brush them with olive oil (half a tablespoon), wrap each in foil, and bake in the oven at 365°F for about forty to forty-five minutes. Then transfer to a saucepan, pour in milk, and bring to a boil. Blend into a puree using an immersion blender, return to heat, and cook until the mixture reduces by a quarter and thickens.

Step 2

Place the chanterelles in a pot, bring to a boil, and drain in a colander. Then, sauté in butter.

Step 3

Slice the white mushrooms lengthwise into thick pieces and sauté them in a tablespoon of olive oil.

Step 4

Sear the breast and fillet of the guinea fowl in the remaining oil.

Step 5

Plate the parsnip mousse alongside the porcini mushrooms, with chanterelles and coarsely chopped guinea fowl meat placed next to them. Season with salt and pepper, and garnish with corn salad.