Morels and Leeks on White Bean Puree

 

https://www.threelittlehalves.com/2023/06/morels-and-leeks-on-white-bean-puree.html

for the bean puree:

3 tablespoons butter
1 large shallot, cut into thin ribs
2 medium garlic cloves, minced
2 – 3 sprigs of thyme
16 oz cooked cannellini beans (or two 15-ounce cans), drained and rinsed
1 cup chicken broth
salt and freshly ground good quality white pepper, such as sarawak

for the leeks:

2 tablespoons butter
2 cup thinly sliced leeks, white and pale green parts only
1 teaspoon fresh lemon juice
1/4 cup dry white wine
salt and freshly ground black pepper

for the morels:

1 tablespoon sunflower oil
1 tablespoon butter
6 ounces fresh morels, cleaned carefully and sliced in half
1/2 teaspoon lemon juice
3 tablespoons chicken or vegetable stock or water
1 tablespoon minced fresh herbs, such as thyme, chervil, or parsley
salt and freshly ground black pepper


First make the puree. In a medium saucepan, melt the butter. Add the shallot, garlic, and thyme sprigs and cook over moderate heat, stirring a few times, until the shallots have softened, about 5 minutes. Add the beans (reserve a handful for garnish) and the broth. Simmer over moderately high heat until the broth is reduced by half, about 5 minutes. Discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper. Keep warm.

Make the leeks: In a cast iron or stainless-steel skillet, heat the butter over medium heat. Add the leeks and cook, stirring occasionally, until soft, about 4 minutes. Add the wine, and cook until the wine has reduced and leaks are creamy and close to falling apart, another 4 minutes or so. Remove from the heat. Season with lemon juice, salt, and pepper. Set aside and keep warm.

Make the morels. In a cast iron or stainless-steel skillet, heat the oil over high heat until shimmering. Add the morels and cook, stirring occasionally, until well browned, about 4 minutes. Reduce heat to medium-high add the butter, lemon juice, and stock (or water) and cook, until liquid reduces and morels are coated in a creamy sauce, about minute or two. Stir in the herbs. Season with salt and pepper.

Plate as soon as the mushrooms are done. Spread the puree on a large plate. Top with the leeks and then morels. Give it another grind of black pepper on top. Decorate with a handful of whole beans and herbs. Serve right away.

Make Ahead: The puree can be refrigerated for up to 2 days. Reheat gently.