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Virtuoso with guinea fowl, forest mushrooms and parsley root


Peel the parsley root, cut in slices and cook until soft in the chicken stock. Mix the parsley root smooth with a splash of cream. Peel and finely chop the shallot and the glove of garlic. Check the white mushrooms for dirt and remove the stalks. Cut in to fine cubes. Cook the shallot and garlic in a knob of butter and add the white mushrooms. Take the pan off the heat and add the goat cheese. Season with salt and pepper. Season the guinea fowl fillets with pepper and salt and turn the fillet around the wing. Attach the fillet with a skewer so that it keeps its shape.
Cook the fillets in water at 63°C and then dip them in oil of 175°C until golden brown. Drain on kitchen paper. Fry the bacon until brown and season with salt and pepper; Heat the beef gravy and mix in the Virtuoso biscuits. Fry the Enoki mushrooms until brown and season with salt and pepper Place all ingredients on the plate as shown in the photo. Garnish with a few parsley leaves and the Virtuoso crumble.

Relevant tags


  • 8 Virtuoso biscuits

  • 4 guinea fowl supreme

  • 200 ml beef gravy

  • Knob of butter

  • Salt and pepper

  • 300 g parsnip

  • Splash of chicken stock

  • A few sprigs of parsley

  • 200 g white mushrooms

  • 50 g salted bacon pieces

  • 1 shallot

  • 1 clove of garlic

  • 80 g goat cheese

  • 100 g Enoki mushrooms

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