Yield: 4 servings
|1 large||Russet potato, peeled|
|4 ounces||Fresh morels|
|1||Red bell pepper, seeded|
|3 tablespoons||Caraway seed|
|¼ cup||Heavy cream|
Cut the potato in cubes, place in a small saucepan, and cover with lightly salted water. Bring to a boil and simmer until fully cooked, about 20 min.
While the potato is cooking, clean the morels and slice them in half.
Place the butter in a saute pan over medium heat, and saute the red pepper and onion. Add the morels and continue to saute until they are limp and fully cooked, about 5 min. Season with a little salt.
Place the caraway seed in a small saucepan and just cover with water.
Bring to a boil, then turn the heat to low and simmer for 30 min, adding water as needed to keep the seed just covered. Strain the liquid into a small bowl and discard the seed.
Drain the potato and begin to process in a food processor. Add the caraway liquid, cream, and milk and puree until smooth and creamy, adding extra milk if needed. Add salt to taste.
Divide the potato puree among 4 plates and place the morels in the center. Serve immediately.
A Cook's Book of Mushrooms
by Jack Czarnecki
Submitted By DIANE LAZARUS On 11-19-95