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!

1 comment:

mister anchovy said...

Wow, that looks stunning! I bet it was very very delicious.