Forest floor Poularde


  • 1 poularde
  • 250g mushrooms ( I used champignon)
  • 1 shallot
  • 100g bacon
  • butter
  • salt
  • black pepper

Lets get started:

  • Heat the butter in a pot or a pan
  • Slice the mushrooms, finely dice the shallot and cut the bacon into larger pieces.
  • Stir-fry the mushrooms, bacon and shallot for 1-1/12 minutes.

  • Set the pan aside and let the mixture cool down for a bit.
  • Sprinkle salt and pepper on the inside and the outside of the poularde.

  • Fill the poularde with the mushroom mixture.
  • Preheat your oven to 220º C (top/bottom heat).
  • Place the filled poularde on top of a slice toast in a roasting pan.

  • Roast for 45 – 60 min.
  • Serve with Baguette and aioli.