Morel Mushrooms in the Square

Name: Morel Mushrooms in the Square
Yield: 8 portions
Ingredients: 2 ounces dried morels; 2 cups Berta’s Chicken Stock or canned broth; 2 cups Berta’s Chicken Stock or canned broth; 1 cup (2 sticks) unsalted butter; 5 teaspoons dried thyme leaves, crumbled; 1 teaspoon water; 12 large shallots, peeled; 1 recipe Adrienne’s Rough Puff Pastry, or 1 pound frozen puff pastry, thawed; 1 egg; Unbleached all-purpose flour; 1 recipe Adrienne’s Rough Puff Pastry, or 1 pound frozen puff pastry, thawed; 2 tablespoons snipped fresh chives; 1¼ cups heavy or whipping cream; 1¼ cups heavy or whipping cream; ¼ cup Calvados or apple brandy; ¼ cup Calvados or apple brandy; ½ teaspoon freshly ground black pepper; 1 teaspoon sugar

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Woodsy, robust morels with shallots and fresh chives in the lightness of puff pastry—a sublime and elegant springtime first course.

Ingredients

2 ounces dried morels
2 cups Berta’s Chicken Stock or canned broth

Starter

Method

Place the morels in a strainer and rinse with cold water.
Bring the chicken stock to a boil in a medium-size saucepan. Drop in the morels, and simmer for 5 minutes. Remove the pan from the heat, and allow the morels to soak in the stock for 1 hour. Drain, reserving the morels and the soaking liquid separately.
Lightly flour a work surface and roll the