Morel Mushrooms with Cream and Asparagus
An elegant French-style morel mushroom dish paired with asparagus and a creamy sauce.
Ingredients
Asparagus (peeled, cut into 5 cm segments from the top)
8 stalks
Morel mushrooms (stems removed, caps kept, washed)
as needed
Chicken broth (for cooking the morel stems)
as needed
Cornstarch (slurried with water)
as needed
Butter (cut into pieces)
70g
Egg yolk
1
Heavy cream
as needed
Butter (for sautéing the morel caps)
as needed
Scallions (finely chopped)
as needed
Chervil (finely chopped)
as needed
Thyme
1 pinch
Tabasco
a few drops
Instructions
1
Prepare the morels
Separate the stems and caps of the morels, and carefully wash away any grit from inside the caps.
2
Cook the morel stems
Bring the chicken broth to a boil, add the morel stems and simmer for 20 minutes, then strain and reserve the liquid.
3
Make the cream sauce
Stir the cornstarch slurry into the reserved liquid and bring to a boil while whisking. Add the egg yolk blended with the butter, strain, then mount the sauce with butter and season to taste.
4
Sauté the morel caps
Sauté the morel caps in butter to drive off their moisture, then drain.
5
Cook the asparagus
Blanch the asparagus tips in salted water until just tender, then drain.
6
Sauté the aromatics
Sauté the scallions until fragrant, then add the morels and chervil and stir-fry briefly.
7
Plate the dish
Spread the morel cream sauce on the plate, arrange the morels and asparagus in a star pattern, and finish with a sprinkle of chervil.
