Starter
Emulsified Leeks with Morels
Make a splash at your holiday parties with our recipe for leek and morel mushroom emulsion.
10 min
Prep time
45 min
Cook time
4
Servings
Medium
Difficulty
55 min
Total time
Poele
Cooking method
Ingredients
Instructions
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1
Clean the morels under water until thoroughly cleaned, then sauté them in a pan with 30 gr of butter for 10 minutes. Once cooked, remove the mushrooms from their liquid and keep them in a bowl. Cut your leek whites into julienne strips, then sauté them in a pan with 30 gr of butter for 15 minutes over low heat. Add the cream, salt, pepper, and simmer for another 15 minutes. Place about 40 gr of morels per plate, then cover with the leek sauce and serve hot.
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