Pour 100 ml boiling water over 12g dried morilles and soak for 10 mins, then take the mushrooms out, dry them on kitchen paper and halve them. Keep the delicious liquid.
Sweat a minced shallot in 25g butter, add the soaked morilles ánd 120g fresh morilles and panfry for 5 mins
Deglaze with 2 tbsp sherry and 4 tbsp red wine and let the liquid evaporate.
Careful add the reserved mushroom liquid, avoid any grit to come with it.
When that also has almost evaporated add 150 ml double cream and 50 ml veal fond. Taste and season with salt and pepper.
Reduce and thicken a bit.
This way the morilles have been cooked for 10 mins in total, which they need to be safe to eat!
Peel 4 white asparagus, bring salted water to the boil, add the asparagus and boil for 5 mins. Then turn off the heat, keep the lid on the pan and after 8 more minutes they are done.
Serve the asparagus with the wonderful sauce and mushrooms
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