Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Russet potato, peeled Thinly sliced
4 oz Fresh morels Salt
2 tb Butter 3 tb Caraway seed
1 Red bell pepper, seeded 1/4 c Heavy cream
Thinly sliced 1/4 c Milk
1/2 sm Onion(s)

Cut the potato in cubes, place in a small saucepan, and cover with
lightly salted water. Bring to a boil and simmer until fully cooked,
about 20 min.

While the potato is cooking, clean the morels and slice them in half.
Place the butter in a saute pan over medium heat, and saute the red
pepper and onion. Add the morels and continue to saute until they are
limp and fully cooked, about 5 min. Season with a little salt.

Place the caraway seed in a small saucepan and just cover with water.
Bring to a boil, then turn the heat to low and simmer for 30 min,
adding water as needed to keep the seed just covered. Strain the
liquid into a small bowl and discard the seed.

Drain the potato and begin to process in a food processor. Add the
caraway liquid, cream, and milk and puree until smooth and creamy,
adding extra milk if needed. Add salt to taste.

Divide the potato puree among 4 plates and place the morels in the
center. Serve immediately.

A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 61
Submitted By DIANE LAZARUS On 11-19-95

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