MORELS WITH TARRAGON CREAM

This starter is a wonderful combination of flavours and textures, delivering both heartiness and style in equal measure. The earthy taste of the morels is a perfect match for the velvety rich tarragon cream sauce.

The crisp parmesan rounds not only provide a delightful crunch but also contribute a visually arresting element, with the contrasting hues of dark morels and the pristine white tarragon cream. Sure to impress at any dinner gathering!

Servings:	4 - As a starter
Prep Time:	20 Minutes, Plus overnight infusing and morel preparation
Cook Time:	15 Minutes
Total Time:	50 Minutes

 

INGREDIENTS

1/2  bunch of tarragon

300ml crème fraîche

350g fresh morels

1 shallot, peeled and finely diced

20g unsalted butter

2 tablespoons vegetable stock

Sea salt and freshly ground black pepper

For the parmesan crisps:

4 heaped tablespoons of finely grated parmesan

SHOP INGREDIENTS BELOW & HERE 

METHOD

STEP 1 - The day before

Fill a bowl with cold water, toss the mushrooms in batches and agitate them in the water for a few seconds. Lift them out of the water and repeat the process 2-3 times, working quickly until the water is clear. Place the morels on a tray lined with kitchen paper and allow them to dry in the fridge overnight. 

Also the day before spoon the crème fraîche into a bowl. Chop half the tarragon and stir it into the crème fraîche, cover and leave in the fridge overnight. 

STEP 2

The next day remove and discard the morel stalks.

Sieve the crème fraîche to remove the tarragon. Place the crème fraîche in a small saucepan over a gentle heat until it has thickened and reduced by half.

STEP 3

Make the parmesan crisps. Take a non-stick baking sheet that will fit under the grill. Preheat the grill to medium. To make a uniform round shape, use a plain round biscuit cutter as a guide. Put 1 tablespoon of parmesan in the biscuit cutter and press down to cover the inside of the ring, repeat with the remaining 3 tablespoons of parmesan until you have 4 rounds of cheese. Place under the grill for around 3 minutes until they start to go golden. They burn very easily so keep an eye on them. Leave to cool slightly and remove carefully with a palette knife onto a wire rack until ready to serve. 

STEP 4

Add the butter to a frying pan and when foaming add the shallots, lower the heat and gently sweat the shallots for 1-2 minutes taking care not to colour them. 

STEP 5

Add the morels and stock, cover and cook over a gentle heat for 2 minutes. Add the crème fraîche and cook for another 2 minutes, stirring a couple of times to coat the morels in the sauce. Season to taste.

STEP 6

Chop the remaining tarragon. Divide the morels between four bowls, spoon over the sauce and scatter over the tarragon. Serve with a parmesan crisp.