Brown and White Morel Omelet

Credit: Didier Loire
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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

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