Polenta and Spinach filled Morels with Sauce Bearnaise


Ca 12-14 giant morels

2 Tbsp butter


Polenta filling:

Ca 50g polenta

Ca 65ml milk

1 Tbsp butter

1 Tbsp Parmesan, grated

1 small onion, diced

1 handfull of spinach, chopped


Sauce Bearnaise (without tarragon):

100ml white wine

50ml white wine vinegar

1 large shallot

3 egg yolk

200g butter

salt and pepper

Prep.time: 10 minutes

Cooking time: 20 minutes

You’ll need: Flexi Beater

  1. Heat the butter in a pan and sauté the morels.
  2. Fix Flexi beater on the Cooking Chef, set the temperature to 100 ° C.
  3. Add the butter to the mixing bowl and melt. Add onions and spinach and cook briefly.
  4. Add the polenta and milk to the mixing bowl and cook until soft.
  5. Mix cooked polenta with grated parmesan and butter and carefully fill the morels.
  6. Put diced shallot, white wine vinegar and white wine in a saucepan and reduce to 50ml.
  7. Pour the reduction through a fine sieve.
  8. Beat the egg yolk and reduction over a hot water bath for 2-3 minutes until the mixture is frothy.
  9. Add the butter in small pieces while stirring and stir until the sauce becomes creamy.
  10. Season the sauce with salt and pepper and serve immediately with the stuffed morels.

Baked in partnership with Kenwood Switzerland

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