Ingredients

 

Morel cream

  • 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

Sunchokes

  • 8 sunchokes peeled and medium diced
  • 1 bunch asparagus sliced 1/8 thick
  • 3 tbsp olive oil

Porcini

  • 1 lb porcini mushrooms
  • 2 tbsp butter
  • 2 tbsp olive oil

Garnish

  • 2 hard boiled egg yolks
  • chives  chopped

Nutritional information

Calories: 442kcalCarbohydrates: 73gProtein: 13gFat: 15gSaturated Fat: 8gCholesterol: 88mgSodium: 170mgPotassium: 1790mgFiber: 11gSugar: 16gVitamin A: 990IUVitamin C: 11mgCalcium: 99mgIron: 12mg
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8 people

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.

To Finish

  • 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!
    Roasted Porcini recipe with Morel Cream

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