Polenta-stuffed Morel Mushrooms, Purple Asparagus, French Breakfast Radish, Pea Tendrils, Green Leaf Lettuce, Chive Blossoms, Morel Cream Sauce
I love Morel Mushrooms. Pound for pound they are easily my favorite type of edible fungus. I would go as far as to place them above truffles, pound for pound mind you. Morel mushrooms only grow in the wild, they are not cultivated. And they are only around for a very short time each spring. This probably adds to my obsession with them, that whole forbidden fruit thing. The bulk of morels that you will find on most restaurant menus are probably coming from the West coast. I was lucky enough to score some Pennsylvania morels this year that were just asking to be stuffed. I am also lucky to be getting some amazing heirloom polenta from Lancaster county. You can see where I'm going here.
I cooked the polenta in whey that I had left over from making fresh cheese curd. I sweated some diced shallot in butter before adding the milk and polenta and stirring until still creamy but cooked through. I allowed the polenta to chill before placing it in a piping bag and filling the morels. I chilled the morels while I got everything else ready.
I chopped up the stems and the morels not suitable for stuffing and sauteed them in butter with shallot. I added heavy cream, brought it to a boil, removed it from the heat and let it steep for a few minutes. I strained the cream off and seasoned it.
The asparagus tips were blanched in salted water and then shocked in ice water. They were sauteed lightly in butter before plating. I arranged the cooked elements on the plate, spooning a little extra polenta on the bottom. I then garnished with all of the non-cooked items to finish.
Product-
Morel Mushrooms - 3 Springs
Organic Heirloom Red Corn Polenta - Culton Organics
Organic Pea Shoots - Queen's Farm
Organic Purple Asparagus - Culton Organics
Organic Chive Blossoms - Root Mass
Organic Breakfast Radish - Savoie Organics
I cooked the polenta in whey that I had left over from making fresh cheese curd. I sweated some diced shallot in butter before adding the milk and polenta and stirring until still creamy but cooked through. I allowed the polenta to chill before placing it in a piping bag and filling the morels. I chilled the morels while I got everything else ready.
I chopped up the stems and the morels not suitable for stuffing and sauteed them in butter with shallot. I added heavy cream, brought it to a boil, removed it from the heat and let it steep for a few minutes. I strained the cream off and seasoned it.
The asparagus tips were blanched in salted water and then shocked in ice water. They were sauteed lightly in butter before plating. I arranged the cooked elements on the plate, spooning a little extra polenta on the bottom. I then garnished with all of the non-cooked items to finish.
Product-
Morel Mushrooms - 3 Springs
Organic Heirloom Red Corn Polenta - Culton Organics
Organic Pea Shoots - Queen's Farm
Organic Purple Asparagus - Culton Organics
Organic Chive Blossoms - Root Mass
Organic Breakfast Radish - Savoie Organics