Morels a la Crème Pipette

By corlear

Ingredients

• For the morels cream:
• 83/4 oz morel mushrooms (pieces or very small or very big mushrooms)
• 0.4 º olive oil
• 11/2 cup single cream (35% fat)
• 1/4 cup water
• salt
• For the sautéed morels:
• 1 oz morel mushrooms (11/4" across)
• 0.4 º olive oil
• 1/4 cup water
• salt
• For the Iberian belly pork slices:
• 1 chunk Iberian belly pork (4 oz)
• To finish:
• 10 pipettes

Details

Servings 10

Preparation

Step 1

For the morels cream:
1. Clean and trim the morels and wash them in a generous amount of water 3 times. Drain well.
2. Cook the seasoned morels in 0.4º olive oil in medium heat. Cover and cook them in their own steam. Add the cream and cook for approximately 5 minutes.
3. Strain and season with salt.

For the sautéed morels:
1. Clean and trim the morels and wash them in a generous amount of water 3 times. Drain well.
2. Sauté the morels in a little oil. When they are nearly cooked, add a little water so that it becomes absorbed and the mushrooms are very juicy. Season with salt and keep the juices on one side.

For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Trim to a 1¼ x 1¼" square. Wrap in clingfilm and freeze so that it is easier to cut.
3. Cut 1¼ x 1¼" slices and place them on top of waxed paper.

Final Steps & Preparation:
1. Fill the pipettes with the hot morel cream. Heat the morel mushrooms in the cream, drain and place 3 in each pipette. Arrange them so a stalk and a head are top to tail.
2. Place 2 slices of belly pork on the morels and heat gently in the salamandra.
3. Put on a dish and serve.