Roasted Morels on Honey-Dipped Potato Rounds with Brie and Wild Watercress Foam
Roasting morel mushrooms is a terrific way to bring out their intense and unique fragrant earthy flavor. In this appetizer, the roasted morels are served on honey-dipped roasted potato slices with melted brie and topped with wild watercress foam.
Ingredients: (12 “tartlets”)
1-2 large potatoes
12 medium fresh morel mushrooms, cleaned
Salt, pepper, olive oil
1/2 cup raw wildflower honey
12 square slices of brie
1 1/2 cup chicken stock
2/3 cup wild watercress (could substitute cultivated cress or arugula)
2 teaspoons lecithin
Directions:
1. Pre-heat the oven to 400 degrees.
2. Wash the potatoes but do not peel. Cut into rounds, about 1/4 of an inch thick (will need 12 slices for this recipe).
3. Sprinkle the potato rounds with salt, pepper, and olive oil. Arrange on a parchment paper lined baking sheet. Roast in the oven for about 25-30 minutes, turning over once, until the potatoes are golden on both sides.
4. Sprinkle morel mushrooms with salt and olive oil and arrange on another parchment paper lined baking sheet. Roast on 400 degrees for about 10 minutes, then turn over and roast for another 5 minutes.
5. Combine stock and wild watercress in a small pot, bring to boil, and simmer for a few minutes. Add to a mixing cup along with lecithin and blend with an immersion blender until foam forms on top. Let it sit for about 5 minutes.
6. Heat 1/2 cup of honey until it is thinned. Carefully dip the potato rounds in honey and arrange back on a baking sheet. Top each potato round with a slice of brie and a morel mushroom. Return to oven for a few minutes until brie melts.
7. Before serving, top each “tartlet” with a small dollop of wild watercress foam and a very small fresh wild watercress leaf.
Recipe Development & Photography by Natasha Price, 5 Star Foodie
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Browse More:
Morel Mushroom Recipes
Wild Produce Recipes
Potato Recipes
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