Whoville is my home and where I write about the everyday.
Monday, June 07, 2010
Remember these morels? We made a pasta dish with them that was a success, and then decided to do something a little more unique with the rest of our morels.
The Artful Vegan a cookbook from the San Francisco restaurant, Millenium, is a book we usually use for special occasions since there is often many steps, and other ingredients to prepare.
However, we came across a recipe using morels that seemed manageable for a Saturday night.
The morels are inside the phyllo with a mashed garlic potato layer. The morels were cooked with caramelized onions. The sauce is a pinot noir & beet reduction (that took far longer to reduce than we had hoped, but I think we were not simmering it properly to begin with). The phyllo rolls were served on a beet & carrot salad with a little truffle oil, and a horseradish cream on the side.
What a treat. I love that cookbook.
Thanks again for the morels, pw!