Morels, Bracken Fern & Nettle Cream
Ingredients
Nettle Cream
- 1 lb stinging nettle leaves
- 2 tbsp butter
- 1 yellow onion diced
- 3-4 cloves garlic minced
- ½ c white wine
- 1 c stock chicken or vegetable
- ½ c heavy cream or cashew cream
Bracken Fern
- handful tender bracken fern tips
- butter
- salt
- 1 meyer lemon juice
Morels
- ½ lb fresh morels
- 1 tbsp butter
- 2-3 cloves garlic minced
Fresh greens
- wild spring edibles
- pink heat stressed Claytonia
- pea tendrils
Instructions
Nettle Cream
- Rinse and trim fresh nettle leaves using gloves. Blanch quickly and set aside to cool.
- Heat a heavy bottom pot and add butter. When melted, add onion and cook on medium heat until translucent and beginning to brown.
- Add garlic and cook for a few more minutes.
- Deglaze with a splash of white wine.
- Chop nettle coarsely and add to pan along with stock.
- Cook down until liquid is reduced by ½.
- Add salt and cream.
- Use an immersion blender or transfer to high speed blender to puree into a smooth creamy sauce.
- Adjust for salt as necessary.
Bracken Fern
- Bring a large pot of water and salt to boil. Add cleaned and chopped bracken fern tips. Allow to cook for 15 minutes to detoxify
- Drain and immediately submerge in ice water to retain color.
- Transfer to preheated cast iron skillet and saute until warmed and lightly crisped with butter and salt.
- Add a splash of meyer lemon juice.
Morels
- Chop morels laterally.
- Heat a dry cast iron skillet to medium heat. Add morels and allow to cook to release water.
- After water has evaporated, and just before browning, add butter and garlic.
Assembly
- Serve bracken fern over morels and top decoratively with wild spring edibles, Claytonia and pea tendrils
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