Braised morels with spot prawn mousse

Braised morels with spot prawn mousse
Serves: 4
  • 8 dried morel mushrooms
  • ½ lb (250 g) spot prawns, peeled
  • 1 tbsp (15 mL) garlic clove
  • 1 tsp (5 mL) hot sauce
  • 1 tsp (5 mL) sesame oil
  • 1 Tbsp (5 mL) light soy sauce
  • 2 Tbsp (30 mL)` prawn stock (or cider)
  • 1 cup (250 mL) prawn head stock
  • 1 cup (250 mL) chopped mushrooms (morels, button, etc)
  • 1 Tbsp (15 mL) miso paste
  • 1 Tbsp (15 mL) tapioca starch
  • (mixed with water)
  • Salt and pepper to taste
  1. Place the mushrooms in a heat-proof bowl cover with boiling hot water and set aside. Meanwhile, in a food processor, combine the prawns, garlic, hot sauce, sesame, soy and prawn stock. Puree until smooth. Transfer to a piping bag with a narrow round tip (or use a plastic bag with the tip cut off.
  2. Remove the mushrooms from the soaking liquid and gently squeeze dry. Place the mushrooms on a plate lined with paper towel. Take each mushroom and fill with the prawn mixture.
  3. Heat a sauté pan over medium high, add the stock, mushrooms and miso paste. Simmer for 5 minutes then thicken with the tapioca starch. Add the morels and simmer for an additional 5 minutes. Transfer to a serving plate with rice or Korean-style greens (or both) serve immediately.