Here is How to cook Roasted Porcini Recipe with Morel Cream
Here is a very rich, not only in taste but pocket book, roasted porcini recipe with morel cream. Perfect for when the mushrooms are in season.
This was a recipe I wanted to really concentrate the mushroom flavor and when you do that, you don't need a huge bowl of it because a little goes a long way in flavor.
Not the cheapest mushroom recipe I've done because of the high costs of both porcini and morels but nevertheless, delicious! Great food needs great ingredients and in this case that meant spending a little more on the mushrooms. But feel free to substitute portobello Here is the mushroom recipe, Hope you enjoy!
Porcini with Morel, Asparagus and Sunchoke
- 12 oz morel mushrooms
- 2 shallots (sliced thin)
- 2 garlic cloves
- 2 tbsp olive oil
- 1/2 cup white wine
- 1 cup cream
- 3 tbsp butter
- 1 tsp tarragon (chopped)
- 1 tsp chive (chopped)
- 2 isi charges
- 8 sunchokes (peeled and medium diced)
- 1 bunch asparagus (sliced 1/8 thick)
- 3 tbsp olive oil
- 1 lb porcini mushrooms
- 2 tbsp butter
- 2 tbsp olive oil
- 2 hard boiled egg yolks
- chives (chopped)
For the Morel cream
In a medium sauce pot on medium high heat, add 1 tbsp butter, olive oil, shallots, and morels. Season with a little salt and pepper. Saute for 5 minutes and add the garlic. Cook for another 2 minutes and then add the white wine. Reduce until almost all gone then add the cream.
Reduce the cream just for 5 minutes and then add everything to the blender and puree until smooth. Finish with a little butter and herbs. Adjust with salt and pepper. Pour into a isi container and charge with 2 chargers.
For the Sunchokes
In a small sauce pot add olive oil and diced sunchokes. Cook medium low heat for 10 minutes, caramelizing the sunchokes slowly. Add the asparagus slices and cook for 1-2 minutes. Set aside and keep warm.
Add oil and 1 tbsp of butter to a saute pan along with the porcini mushrooms. Cook for 5 minutes on the stove and then place in a preheated 400 degree oven. Cook for 7-9 minutes, until tender and caramelized.
Place a spoonful of the sunchokes and asparagus in the bottom of the bowl. Then siphon the morel cream on top. Add the roasted porcini mushrooms on top of the morel cream. Finish with grated hard yolks, chives, and drizzle of olive oil. Serve and enjoy!