Main Course, Starter

Fire Morels and Chicory

2 People 15 Min.
Morilles de feu : Recette Supersec signée Philippe Emanuelli, chef de L'Ar Men Du
  • 20g dried morels
  • 1 small glass of dry or semi-dry rancio wine (amontillado sherry, oloroso or a good Marsala)
  • 1 knob of butter
  • 1 red chicory or 1 treviso
  • 1 tablespoon of balsamic vinegar
  • 1 pinch of fleur de sel
  • 4 slices of smoked bacon
  • Rehydrate the mushrooms for half an hour.
  • Tear out the leaves, wash and drain the salad.
  • In a pan, melt the butter and toss the mushrooms over low heat for 5 minutes while covered.
  • Add the wine and a little filtered soaking water. Cook over medium heat for 15 minutes, until liquid is reduced.
  • Cook the bacon over high heat for a minute. Arrange salad on plates, season with salt and vinegar and distribute the mushrooms, cooking juice and bacon.

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