Finally! Spring is the time of the year that I really look forward to. Not only because every flowering bush and tree starts blossoming but also because it is morel hunting season. The morel is a not very attractive mushroom that compensates for its physical appearance with its great earthy and sweet flavor. In Spain morels are also called "colmenillas" because they resemble the look of a beehive.
I found some morels at our local organic store. I couldn't resist buying them but almost went broke. I usually get them from a friend, even though the last couple of years I managed to find 4 or 5 (morels, not pounds) not far from where we live. Morel hunters keep very secret the places where they find them. Usually they are around dead elm trees and spread through spores. Therefore, once you pick morels it is important to shake them before you put them in a bag or basket.
Ingredients:
14 morels (two per person)
3-3 1/2 ounces foie
2 shallots cut in julienne
7 tablespoons chicken stock
3 tablespoons white wine
1/2 cup cream
1 Tablespoon butter
salt to taste
Clean the morels with water and blanch them for a couple of minutes. Then remove from the pan and bring to room temperature. Fill twelve of the morels with foie. It is easier to do this if the foie is cold.
In a pan melt the butter and cook the shallots and the remaining two morels (cut in half) for a couple of minutes. Then add the chicken stock, the wine and let it reduce. Add the stuffed morels, cover and simmer for 7 minutes. Then add the cream and simmer for another 5 minutes. Remove the stuffed morels and blend the rest of the mix well to finish the sauce. Serve as an appetizer or tapa.
I found some morels at our local organic store. I couldn't resist buying them but almost went broke. I usually get them from a friend, even though the last couple of years I managed to find 4 or 5 (morels, not pounds) not far from where we live. Morel hunters keep very secret the places where they find them. Usually they are around dead elm trees and spread through spores. Therefore, once you pick morels it is important to shake them before you put them in a bag or basket.
Ingredients:
14 morels (two per person)
3-3 1/2 ounces foie
2 shallots cut in julienne
7 tablespoons chicken stock
3 tablespoons white wine
1/2 cup cream
1 Tablespoon butter
salt to taste
Clean the morels with water and blanch them for a couple of minutes. Then remove from the pan and bring to room temperature. Fill twelve of the morels with foie. It is easier to do this if the foie is cold.
In a pan melt the butter and cook the shallots and the remaining two morels (cut in half) for a couple of minutes. Then add the chicken stock, the wine and let it reduce. Add the stuffed morels, cover and simmer for 7 minutes. Then add the cream and simmer for another 5 minutes. Remove the stuffed morels and blend the rest of the mix well to finish the sauce. Serve as an appetizer or tapa.
They are just delicious! ¡Buen provecho!
Que buena pinta, nunca he provado este plato, a ver si cuando vienes a Sitges nos lo haces, besos y felicidades por el blog
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