Receta
Morels baked in embers with a veil of forest broth — a tribute to Mugaritz
Serves: 4 · Time: 50 minutes (plus 30 minutes rehydrating) · Difficulty: medium-high
At Mugaritz, the line between kitchen and laboratory blurs: Andoni Luis Aduriz turns the Basque forest into a playground where texture is a question and the diner, an accomplice. This is a reinterpretation inspired by that playful spirit—we are not reproducing his menu—: the morel (Morchella esculenta), with its honeycomb cap and damp earthy scent, is warmed by embers and covered with a trembling veil of its own broth, a nod to the way Aduriz plays with edible skins. A dish to be eaten slowly, contemplatively.
Ingredients
- 40 g dried morels (Morchella esculenta)
- 800 ml light vegetable or chicken broth
- 200 g mushrooms or seasonal fungi to enhance the broth
- 1 shallot and 2 cloves of garlic
- 30 g butter
- 2 g agar-agar (for the veil)
- 1 teaspoon Simbiosis 8-Mushroom Powder (optional, for umami depth)
- Extra virgin olive oil, flaked salt, and wild thyme
Simbiosis Products Used
Dried morels: check availability in our gourmet wild mushroom collection. For an optional umami boost, you can add Simbiosis 8-Mushroom Powder.
Can't find one of these mushrooms? Write to us by any means: as your trusted supplier, Simbiosis will get you the ingredients you need, even if they are not published in the store.
Preparation
- Rehydrate the morels in warm water for 30 minutes. Set them aside and strain the rehydration water: it is liquid gold.
- Broth: Sauté shallot and garlic in butter, add the mushrooms, strained rehydration water, and broth. Simmer for 20 minutes over low heat and strain until a clear liquid is obtained. If using the 8-Mushroom Powder, incorporate it here.
- Veil: Separate 250 ml of the broth, bring it to a gentle simmer, dissolve the agar by whisking, and pour it into a flat mold to a thickness of 2-3 mm. Let it set in the cold for 15 minutes until a trembling sheet is obtained, which you will cut into veils.
- Morels on embers: Drain them, dry them, brush them with oil, and grill them over embers or a very hot grill for 3-4 minutes per side, until the honeycomb darkens. Important: morels should never be eaten raw; they must be completely cooked.
- Assembly: Place the morels in a warm deep plate, bathe them with the remaining hot broth, cover them with the agar veil to warm and soften it, and finish with flaked salt and thyme.
Functional Note
The morel (Morchella esculenta) is a wild mushroom prized for its aroma and nutritional value. According to studies compiled in PubMed, the polysaccharides from its fruiting bodies have been investigated for their immunomodulatory activity in laboratory models; these findings help to understand why mushrooms have accompanied human cuisine and health for centuries. The full reference can be found in Sources.
Informational content; not a substitute for medical attention. Simbiosis products are dietary supplements: they are not medications and do not cure, treat, or prevent diseases.