Brown and White Morel Omelet

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Morels

Cut off the base of the mushroom stems.

Remove any visible dirt from the mushrooms, wash thoroughly, and drain on a rack.

Trim the mushroom caps so that they are all the same size, and reserve 10 1/2 ounces morel mushroom trimmings (300 g) for the morel purée. Rinse in several changes of lukewarm water, and finish cleaning them with a brush. The last change of water should be completely clear. Drain on a rack and dry with a cloth.

Cook the morels in a cast iron pot in 5 teaspoons (20 g) of frothy butter along with the crushed cloves of garlic. Lightly season with morel salt, moisten with pot-au-feu stock, and stew for 10 minutes. Drain the morels and their sauce through a rack placed over a bowl, filter the juice, and set it aside.

Sweat the minced shallots in a saucepan in a dab of butter, and set aside.

Sweat the morels in some frothy butter, pour in the cooking juices, add a dab of butter, and gently simmer on the edge of the range, so that the sauce thickens very slowly. Season with some freshly ground pepper and a few drops of lemon juice.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse