Morel Turnover
Fondue Turnovers with Morel Mushrooms, Green Onion Emulsion, and White Wine Foam.
These savory turnovers feature a morel mushroom “fondue” filling prepared with Gruyere and Emmentaler, a mixture of cheeses used in a traditional Swiss fondue. The traditional fondue also includes white wine, and in this recipe this component appears as a garnish in a form of a white wine foam. A green onion emulsion provides a bright refreshing contrast to the buttery puff pastry and rich complex earthy flavors of the morel and cheese filling.
small caption below main image. needs to be manually inserted. small caption below main image. needs to be manually inserted.
INGREDIENTS
- Turnovers:
- 1 tablespoon oil
- 1 tablespoon butter
- 2 cups fresh morel mushrooms, cleaned and sliced
- 1 garlic clove, minced
- Salt to taste
- 1 cup “Fondue” blend of shredded Gruyere and Emmentaler cheeses
- 1 tablespoon Mascarpone
- 1 sheet puff pastry
- 1 egg yolk
- Green Onion Emulsion:
- 1 cup green onions, chopped
- 1 egg yolk
- 1 teaspoon lemon juice
- Salt to taste
- 1/2 cup extra virgin olive oil
- White Wine Foam:
- 1/2 cup Sauvignon Blanc wine
- 1 teaspoon lecithin
DIRECTIONS
- Turnovers :
1
Heat oil and butter in a skillet. When the butter melts, add morel mushrooms and garlic, season with a little bit of salt. Sauté, stirring occasionally, until the mushrooms are cooked through, for 3-4 minutes. Cool to room temperature.
2
Pre-heat the oven to 400 degrees.
3
In a bowl, combine Gruyere and Emmentaler cheeses, Mascarpone cream, and morel mushrooms.
4
Cut the puff pastry in 4 squares. Divide the filling equally between the squares. Fold each square in half to form a triangle and pinch the dough ends together to close the pastry. Repeat with remaining puff pastry squares.
5
Arrange the pastries on the baking rack and brush each with egg yolk combined with a little water. Bake for 15 minutes or until golden.
- Green Onion Emulsion:
1
Place green onions, lemon juice, half of the oil, and egg yolk in the mixing cup. Blend with an immersion blender.
2
Pouring the rest of the extra-virgin oil in a thin stream, blend until achieving the consistency of a thick emulsion or mayonnaise. Season with salt and chill for at least an hour before serving.
- White Wine Foam:
1
Place white wine and lecithin into a mixing cup and blend with an immersion blender on an angle, until the foam forms on top.
2
Let it sit for 5 minutes.
- To Assemble:
1
Drizzle the green onion emulsion over each turnover and top with a dollop of the white wine foam. Serve with additional green onion emulsion on a side.
Recipe Development & Photography by Natasha Price, 5 Star Foodie
Comments 1
Gorgeous. I thought this looked like the work of Natasha. She’s the queen of foams and it looks fantastic. This made me realize that I have all the ingredients to make a foam at home so there really is no good reason why I have not. And I love mushrooms and could never turn down something with morels.