This text is part of the special book Plaisirs
The recipe is taken from Rootsthe new book by chef Fisun Ercan.
“The morel is one of the ingredients that entered my pantry after my arrival in Montreal. I also discovered that it is a pleasure to pick it yourself! Otherwise, I admit that this wild mushroom can be expensive. That’s why I like to cook it simply, as a broth, to make the most of its wonderful flavor. —Fisun Ercan
INGREDIENTS
200 g (1⅓ cup) small fresh coffee (cremini) mushrooms, wiped dry
150 g (1 cup) fresh Quebec morels, wiped dry
70 g (1 cup) dried Quebec morels
500 ml (2 cups) boiling water
15 ml (1 tbsp.) Quebec sunflower oil
1 French shallot, peeled and halved
1 liter (4 cups) hot water
4 sprigs of fresh chives, cut into small diagonal segments
Salt, to taste
Chive blossoms, to serve (optional)
PREPERATION
Cut the coffee mushrooms in half or in quarters, depending on their size, keeping the stems. Cut the fresh morels into halves or quarters, depending on their size, or into slices, to taste. Put the dried morels in a bowl and pour boiling water over it. Cover and let soak for 30 minutes.
In a saucepan, heat the oil over medium-high heat and sweat the shallot. Add the coffee mushrooms and cook them for a few minutes, stirring. Add hot water and bring to a boil. Add the fresh morels and the dried morels with their soaking liquid. Reduce heat to low and simmer uncovered for about 1 hour (do not boil). Remove the shallot about halfway through cooking and set aside for another use.
Reserve about 30 ml (2 tablespoons) of the chives for garnish. Add the rest to the pan 5 minutes before the end of cooking. Salt, to taste. (I recommend skipping salt at the beginning of cooking to better control the amount of salt, as the consommé has a very concentrated flavor once reduced.)
Serve the consommé in bowls. Garnish with reserved chives and chive blossoms, if desired.