Morel And Wild Leek Lasagna
- 2 cups cleaned halved uncooked morels
- 12 whole wild leeks
- 1/2 cup fried julienne leek
- 1/2 cup veal jus or reduce beef stock
- 1 cup good red wine (preferably a pinot noir)
- 4 ounces butter
- 6 slices cooked potato*
- 1 tablespoon finely-minced shallot or red onion
- 20 year-old balsamic vinegar for garnish
- Salt to taste
- Freshly-ground black pepper to taste
* Take an Idaho potato, peel and square it off so you can slice it into sheets like pasta. Warm some salted water to a boil, turn down heat and add potato slices. Cook through, being sure to rotate sides and reserve.
Reduce the red wine to 2 tablespoons and add veal jus. Adjust seasoning with salt and pepper if needed.
Add leeks and 2 ounces of whole butter to a heated sauce pan with 2 ounces of white wine and sweat wild leeks on low until soft.
Heat a medium-size saute pan on high until hot, turn down to medium heat. Add 2 ounces whole butter and shallots, sweat until translucent, then add morels. Cook morels until soft and add cooked, whole wild leeks. Season with salt and pepper and reserve.
Layer starting with the potato then some morels and leeks on top. Repeat this one more time and have the last layer have some of the morels and leeks to top. Drizzle veal jus on and around and add a spash of 20 year balsamic. Top with fried leeks.
This recipe yields 2 servings.