Mt Mansfield Foraged Morel Mushroom Cappuccino Recipes

MOREL MUSHROOMS WITH BUTTER AND SHALLOTS

Steps:

• Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.

LOBSTER CAPPUCCINO

Steps:

• For the lobster jus: Cut the lobster into quarters. Set aside into a draining board.
• Bring a soup pot to high heat with olive oil. Once hot, add the lobster quarters. Saute the lobster for about 5 minutes, then strain the excess fat from the pot, then flame the lobster with the brandy. Add the carrot, onion, fennel and garlic, stir for about 8 to 10 minutes on medium heat, then add the tomato paste, stir for another 5 minutes then add the ice. When melted down, it should cover all the ingredients of the soup. If not, just add some cold water until covered. Bring the soup to a boil, then simmer for 1 hour and 45 minutes.
• Remove the lobster claws and keep chilled. With the help of a heavy-duty hand blender, crush and blend the soup with the remaining components. Blend until everything is well crushed and almost smooth.
• With the use a chinois, or fine mesh sieve, strain the soup with the help of a ladle, by pressing down through the chinois, to extract all juices from lobster and the other components.
• In a clean and dry heavy soup pot, pour the lobster jus and reduce it by half. When reduced, add the butter, (very chilled and diced into cubes), gradually puree with a hand blender until smooth. Return the soup pot to a simmer for 5 minutes. Then set aside.
• For the truffle foam:
• Chopped the truffle and the shallot very fine, then whip the heavy cream until smooth, almost runny.
• Add the truffle, shallot, peppercorn and salt to taste. If desire for more truffle flavor, you can add a drop of white truffle oil. Keep aside to cool.
• Garnish:
• Take the coral from inside the carcass of the lobster, very bright velvet green color membrane.
• With a chef knife, chopped very finely, insert the coral on a sheet pan with a wax paper, then bake it at 225 degrees for about 20 minutes or until it turns red. Then cool it in a dry environment. When cool, with a coffee grinder, bring to a chunky powder.
• Add to fine Chopped lemon thyme.
• Remove lobster meat from the chilled claws, discard the shells. Keep lobster meat cool until serving.
• Pour the hot lobster jus into 3/4 cappuccino cup add 1 tablespoon of the truffle cream and a sprinkle of garnish, per cup.

BAKED STUFFED MUSHROOMS WITH SAUSAGE AND MOZZARELLA

Steps:

• Heat oven to 400 degrees.
• Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
• Place mushroom caps in a bowl and toss with 1 tablespoon oil.
• Arrange caps cavity side up on a shallow baking pan; set aside.
• Heat remaining 1 tablespoon oil in a small skillet over medium heat.
• Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
• Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.
• Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
• Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
• Bake 10 to 15 minutes, until mushrooms are tender.