Dried Morels
Day 3 – up to 30 on my challenge to get to 90 new recipes to try in the first months of 2013:
So many savory recipes are enhanced by the magic of mushrooms – described on Wikipedia as the fleshy, spore-bearing, fruiting body of a fungus – not quite evoking positive notes with that – but so worth disregarding as you peruse the market for the melange of fresh and dried offerings…… I am not educated in the foraging department, so I don’t partake. But, if you know what you are doing, go for it!
Day 3 and here are some intriguing recipes to try. There is such a wide variety to select from and you can substitute as you like based on availability and your predilection. Most can be depended upon to add an earthy but delicate meatiness to a dish.
1. Chicken with Morels from Ina Garten
2. Morel Crostini from Food 52
3. Lamb Shanks with Mushroom Bolognese from Michael Chiarello
4. Mushroom Crostada with Blue Cheese
5.Eric Ripert’s Beef Bourguignon
6.Veal Scallopine with Mushrooms, Marsala and Thyme from Mario Batali
7. Veal Scallopine with Saffron Cream Sauce
8. Braised Dover Sole with Mousserons, Sunchokes & Riesling Nage from Laurent Tourondel – see below
9.Portobello Parmesan Sandwich with Rosemary Mayonaise from Jean-Georges
10.Mixed Wild Mushroom Risotto with Grilled Chanterelles from Mustards Grill
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If you have access to fresh Dover Sole (lucky you), indulge yourself in a very special treat:
BRAISED DOVER SOLE WITH MOUSSERONS, SUNCHOKES AND RIESLING NAGE – recipe courtesy of Fresh From the Market by Laurent Tourendel – Serves 6
2 tsp unsalted butter
3 Dover sole, 1 pound each, skin and head removed
sea salt and freshly ground black pepper
1/2 cup dry Riesling
1/4 cup fish stock
1/4 cup white vermouth
6 large sunchokes, peeled and thinly sliced
1/2 cup mousseron mushrooms, cleaned and stemmed
2 tblsp finely diced shallots
Nage: 3 tblsp dry Riesling
2 tblsp heavy cream
2 tblsp unsalted butter
1 1/2 tblsp chopped fresh chives
1 tsp freshly squeezed lemon juice
Braise the sole: Preheat oven to 350F. Spread the butter over the inside of a large roasting pan to coat. Season the sole with salt and pepper and arrange in the pan in 1 even layer. Pour the Riesling, fish stock, and vermouth around the fish. Scatter the sunchokes, mousserons, and shallots around the fish, making sure they don’t cover the top of the fish or it will cook unevenly. Cover the pan with aluminum foil and place on the stovetop over medium heat just until the liquids come to a simmer, about 2 minutes. Transfer the pan to the over and braise until the fish is white and flaky and just beginning to pull away from the bones, about 6 minutes. Remove from the oven and carefully uncover the pan, taking care not to get a steam burn.
Make the Nage: Transfer the sole to a plate. Pour the braising liquid from the roasting pan into a medium saucepan and simmer over medium heat until the sunchokes are tender, about 2 minutes. Whisk in the Riesling, heavy cream, butter, chives and lemon juice. Gently simmer for 1 to 2 more minutes, making sure not to break the nage.
To Serve: Remove the sole fillet from the bones. Arrange 2 fillets on each of 6 plates. Spoon the nage over the fillets and serve.
Note: Based on availability, you may need to substitute here – even for the Dover sole. The mousserons can be substituted with small button mushrooms, if need be. Can use artichoke hearts if you can not find sunchokes.
I will use these recipes as just a jumping off point – there are so many great applications and varieties to try. Enjoy!