Savory Herb Waffle With Creamed Morel

Savory Herb Waffle With Creamed Morel

Morels shine when paired with cream and this recipe brings them together over savoury golden waffles. The instructions take into account waffle makers of different sizes by relying on a measurement of batter, rather than on filling the waffle iron to its edges, resulting in waffles with pretty frilled edges. Serves 4
Ingredients:
Herb Waffle
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)            

Additional chopped parsley to garnish

Creamed Morels
1 tbsp (15 mL) butter
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)
Additional chopped parsley to garnish
Directions:
Preheat oven to 250°F (120°C). Preheat waffle maker according to manufacturer’s instructions.

To make waffles, stir together flour, baking soda and salt in a medium-size mixing bowl. In a separate medium-size bowl, whisk together egg, buttermilk and herbs. Pour buttermilk mixture over flour mixture and stir until just combined, with some lumps remaining. Stir in melted butter.

Lightly oil cooking surfaces of waffle maker. Working with 1 portion of waffle maker at a time, pour ¼ cup (60 mL) of batter into centre of each individual cooking area. Close lid and cook until crispy and golden, about 4 minutes. Remove and transfer to a baking sheet. Place in oven to keep warm while cooking remaining waffles, and until ready to serve.

For the creamed morels, melt butter in a large skillet over medium heat. Add onions and cook, stirring frequently, for 4 to 5 minutes until softened. Add morels to pan. Season to taste with salt and pepper and continue to cook for 4 to 5 minutes or until mushrooms are softened but not browned.

Pour wine over morels and bring to a boil. Stir in crème fraîche and whipping cream, return to a boil and cook for an additional 2 to 3 minutes or until slightly thickened and sauce clings to mushrooms. Stir in lemon zest and parsley; remove from heat.

Serve 2 waffles per person topped with a generous spoonful of the morels, a fried egg (if desired) and additional chopped parsley. 

Serves 4