Guinea fowl with chanterelles, porcini mushrooms and parsnip mousse

4 servings

70 minutes

Guinea fowl with chanterelles, porcini mushrooms, and parsnip mousse is a dish that embodies the elegance of French gastronomy. The tender and aromatic meat of guinea fowl is prized by gourmets and pairs perfectly with the earthy notes of porcini and chanterelles. Roasted parsnip transformed into a silky mousse adds softness and a slightly sweet flavor to the dish. This dish is a true delight for lovers of refined flavor combinations. Traditionally served in exquisite restaurants in France, it can also be prepared at home to amaze guests with its play of textures and aromas. The harmony of ingredients creates a rich yet balanced taste, while the tenderness of the guinea fowl and mushrooms is perfectly complemented by the creamy structure of the parsnip mousse. This is not just dinner; it’s a gastronomic journey into the heart of French cuisine.

Energy value per serving

• Calories: 594.9
• Proteins: 46.8g
• Fats: 37.5g
• Carbohydrates: 17.8g

Ingredients

• Guinea fowl breast: 2 pc
• Guinea fowl thigh fillet: 2 pc
• Butter: 50 g
• Extra virgin olive oil: 2.5 tbsp
• Milk: 200 ml
• Parsnip root: 2 pc
• White mushrooms: 200 g
• Chanterelles: 200 g
• Corn salad: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Clean the parsnip roots, grease with olive oil (1 tablespoon), wrap each in foil and bake in the oven at 185 degrees for about 40-45 minutes. Then transfer to a saucepan, pour in milk, bring to a boil. Blend into puree with a blender, return to heat and let it reduce by a quarter to thicken.

   Required ingredients:

   • Parsnip root: 2 pieces
   • Extra virgin olive oil: 2.5 tablespoons
   • Milk: 200 ml

2. Put the chanterelles in a pot, bring to a boil, and strain them. Then fry in butter.

   Required ingredients:

   • Chanterelles: 200 g
   • Butter: 50 g

3. Slice the white mushrooms lengthwise into large pieces and fry in a tablespoon of olive oil.

   Required ingredients:

   • White mushrooms: 200 g
   • Extra virgin olive oil: 2.5 tablespoons

4. Fry the breast and fillet of the guinea fowl in the remaining oil.

   Required ingredients:

   • Guinea fowl breast: 2 pieces
   • Guinea fowl thigh fillet: 2 pieces
   • Extra virgin olive oil: 2.5 tablespoons

5. Serve the parsnip mousse on plates with white mushrooms, alongside chanterelles and coarsely chopped guinea fowl meat. Season with salt and pepper, and garnish with corn salad.

   Required ingredients:

   • Parsnip root: 2 pieces
   • White mushrooms: 200 g
   • Chanterelles: 200 g
   • Guinea fowl breast: 2 pieces
   • Guinea fowl thigh fillet: 2 pieces
   • Corn salad:  to taste
   • Ground black pepper:  to taste
   • Salt:  to taste