Roasted Woodpigeon Breast With Pickled Morel Mushrooms And Wate

Name: Roasted Woodpigeon Breast With Pickled Morel Mushrooms And Wate
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 3
Cuisine: Global
Ingredients: 4 elongated Cheltenham beetroots; 1 Tb chopped chives; 1 teaspoon Dijon mustard; 1 Tb extra virgin olive oil; 1 Tb chopped flat-leaf parsley; 4 Tbs Fleur de Sel; 200 grams morel mushrooms, cleaned and sliced; 10 milliliters olive oil; 100 milliliters rapeseed oil; 3 servings Salt and freshly cracked black pepper; 1 teaspoon sherry vinegar; 120 grams cooked spelt grains; 1 pinch Pinch of sugar; 1 sprig thyme, leaves only; 10 grams unsalted butter; 50 grams picked watercress leaves; 2 woodpigeons

You can never have too many side dish recipes, so give Roasted Woodpigeon Breast With Pickled Morel Mushrooms And Wate It is a good option if you're following a vegetarian diet. A mixture of extra virgin olive oil, chives, picked watercress leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.