Name: Stuffed morels on spring salad
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 0.5 tsp mustard; 1 tbsp white wine vinegar; 2 tbsp rapeseed oil; salt and pepper, to taste; 1 tbsp oil; 0.5 bunch finely snipped chives; 1 tbsp finely chopped rosemary; 2 sprigs finely chopped thyme; 1 bunch finely chopped flat-leaf parsley; 1 red chilli, deseeded and finely chopped; 1 tbsp cognac; 100 g mascarpone; 0.25 tsp salt; pepper, to taste; butter for cooking; 12 fresh morels, about 5 cm long; 150 g tender salad leaves; 8 hard-boiled quail's eggs, halved lengthways (or 4 hen's eggs, quartered)

Method

Make the dressing in a small bowl: whisk together the mustard, vinegar and rapeseed oil, then season with salt and pepper to taste.
Heat 1 tbsp oil and sauté the herbs with the chopped chilli. Deglaze with the cognac, simmer for 2 min, then leave to cool before mixing in the mascarpone; fill a piping bag fitted with a plain nozzle.
Heat a little butter in a non-stick frying pan and brown the morels for 3 min on all sides over a medium heat.
Fill the morel caps with the herb cream using the piping bag, reserving the stems.
Arrange the salad leaves tossed with the dressing on plates, then top with the stuffed morels and the cut eggs.