Cream of morel with thyme and pistachio pesto
0.25 h
4 raciones
Difficulty:
Alta
Ingredients
MORELS
10 morel mushrooms
300 g smoked bacon
200 cm3 single cream
200 cm3 dark chicken broth
100 g shallots
Fresh thyme
PESTO
150 g fresh basil
100 g peeled pistachios
Semi-cured goat´s cheese
2 cloves garlic
Olive oil
Black pepper
Salt
Procedure
Hydrate the morels in black tea, clean well and set aside.
Sweat the uncoloured shallots, add the hydrated morels, deglaze with the broth and reduce. Add the single cream and fresh thyme; reduce to create a sauce and set aside.
Bleach the basil leaves in salted boiling water. Crush remaining ingredients in a mortar and emulsify in olive oil. Present with goat´s cheese in brunoise and some toasted pistachios.
To finish
Cut thin strips of bacon and oven cook until crunchy.
Presentation: morels interspersed with strips of bacon and the pesto.
