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by Heather Harris Brady

Spring has finally sprung in my neck of the woods and it’s time for morels (MORE-relles) and wild leeks. These are a seasonal delicacy, hard to cultivate and they retail for around $44/lb fresh.

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This is how they look before cooking. Most people just saute them in butter and call it a day but I thought I’d give you a fancier recipe that will dress up any type of mushroom. With the vol-u-vent shells it makes a pretty appetizer for a dinner party.

Wild Mushrooms Florentine, Serves 6 as an appetizer

  • 1/2 lb. mushrooms (these can be a mix or all one variety), cleaned and sliced
  • 1/3 c. diced wild leeks (ramps) or shallots
  • 1 pint light cream
  • 1 T. sherry or madeira
  • 1 T. white wine
  • 1 T. cornstarch
  • 1/2 c. baby leaf spinach
  • 1/4 c. fresh grated parmesan
  • Seasonings to taste
  • 1/2 sheet puff pastry
  • Egg wash made with one beaten egg and 1 T. water

Preheat the oven to 400. Mark the puff pastry into twelve even squares. Prick half of them all over with a fork, and cut smaller squares in the middle of the other six.

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Lay the pricked squares on a lightly greased cookie sheet and brush the edges with the egg wash.

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Top them with the six remaining squares. Make sure there is a clean cut on each side so they will rise evenly.

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Bake for 15-20 minutes, until golden brown. While the shells are baking, saute the leeks in 1 t. butter and 1 T. olive oil.

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Add the mushrooms. I’m using a combination of morels and button mushrooms.

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Saute for about five minutes. Then add the sherry and the cream.

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Combine the cornstarch and white wine, stir until smooth. Stir it into the sauce and cook for 3-4 minutes on medium, until it thickens slightly.  Add the spinach leaves.

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Place a puff pastry shell on each plate, sprinkle a pinch of parmesan into each shell  and fill them with a heaping spoonful of sauce.  Serve hot.

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One year ago: Apple Oat Bran Muffins

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