To clean the morels, we submerge them in a large bowl of water and jostle them around to loosen any sediment. Then we the drain the water and repeat the process with fresh water for a total of 10 times, or until no sediment remains. We arrange the morels over baking sheets and set them aside to air dry slightly.
8 ounces unsalted butter
Kosher salt
12 fresh large morel mushrooms, thoroughly rinsed and drained
1 tablespoon unsalted butter
2 teaspoons finely chopped shallot
1 garlic clove, finely chopped
2 1/2 ounces fresh morel mushrooms, thoroughly rinsed and drained, sliced
1 tablespoon dry white wine
1/4 cup heavy cream
1/2 boneless skinless chicken breast (about 4 ounces)
1 whole large egg, beaten
2 tablespoons heavy cream
The butter-poached morels can be stuffed up to 4 hours ahead, covered and refrigerated.
In a medium heavy saucepan, bring 2 tablespoons of water to a simmer over medium-high heat. Whisk in the butter 1 tablespoon at a time to emulsify. Season with salt. Add morels and cover with a cartouche. Poach for about 7 minutes, or until the morels are tender but with a bit of bite. Set aside.
In a medium heavy saucepan, melt the butter over medium heat. Add the shallot, garlic, and mushrooms and sauté for 3 to 4 minutes, or until the shallots are tender. Add the wine and stir until reduced. Add the cream, bring to a boil, and cook for about 1 minute, or until it begins to thicken. Transfer the mixture to a small food processor and blend until completely smooth. Strain the mixture through a fine-meshed sieve. Season with salt.
In the small food processor, blend the chicken with 1/4 teaspoon of kosher salt until finely chopped. Blend 2 tablespoons of the beaten egg into the chicken (reserve the remaining egg for another use, if desired). Process until smooth. With the motor running, drizzle in the cream and process until smooth and fluffy. Press the mixture through a fine-meshed sieve.
Fold the chicken mousse into the mushroom puree. Transfer the chicken-mushroom mousse to a small piping bag.
Pipe the chicken-mushroom mousse into each poached morel. Steam the stuffed morels for about 3 minutes, or until the mousse is just cooked through.