morel mushroom mousse in a puff pastry cup is the best

Morel mushroom season is here again at last and I am fortunate enough to be a contestant in the MarxFoods 3rd Annual Morel Mushroom Challenge. Without further ado here is my entry.

The recipe is easy:

Morel Mushroom Mousse

8-10 dried morel mushrooms

2 stalks of green onion

1/4 cup chopped parsley

4 oz butter

1/2 cup champagne

1/4 cup Parmesan cheese

1/2 tsp salt

1/3 cup heavy cream

Reconstitute the dried mushrooms in the champagne. (reserve 2 mushrooms to slice and use as garnish) Saute mushrooms, onions and parsley in butter until soft. Add the champagne that mushrooms were reconstituted in and reduce until dry. Cool completely. In food processor, combine mushroom mixture, Parmesan cheese and salt until finely chopped. In a stand mixer whip the cream to stiff peaks then fold in the cooled mushroom mixture. Pipe mixture into tiny tart shells or onto crackers. Decorate with parsley leaf and discs of sauteed morel mushrooms. This mousse is equally good pipped onto some hot pasta for a new twist on the classic Alfredo.

Makes filling for one dozen 2-1/2 inch tarts, or tons of crackers or a few bowls of pasta.

Light, rich, flaky and delicious - so good with a nice cold glass of champagne but you could also enjoy these with a sparking cider or even a nice dry pale ale.

Wish me luck!

......and while my entry is morel mushroom mousse in a puff pastry cup I thought I would further entice you with the idea of having it in pasta.

Have you seen Migrating Feast?