Creamy Morel and Porcini Dip with Tarragon
8 servings
40 minutes
Creamy dip made from morels and porcini with tarragon is an exquisite European dish embodying the harmony of earthy notes and delicate creamy texture. Morels, revered for their rich flavor, paired with porcini reveal a wealth of aroma. The light spiciness of tarragon adds sophistication, while ricotta and Greek yogurt give the dip airiness and softness. This dip pairs wonderfully with crispy bread, crackers, or vegetables, turning any meal into a gastronomic journey. Its roots lie in European culinary tradition where mushrooms are a frequent guest at tables, especially during harvest seasons. Serve chilled to unveil all flavor nuances and enjoy this refined treat filled with forest aromas and the coziness of home cooking.
1
Soak the white mushrooms in 1/4 cup of warm water for 10-20 minutes until soft. Drain the water (keep it), and chop the mushrooms finely. Also, chop the morels finely.
- Dried porcini mushrooms: 15 g
- Morels: 350 g
2
Heat olive oil in a small saucepan over medium heat. Add chopped shallot and lightly sauté.
- Shallot: 1 piece
- Olive oil: 3 tablespoons
3
Then add the morels, allowing the liquid to evaporate. Add the white mushrooms and tarragon, cooking for a few more minutes until the liquid evaporates.
- Morels: 350 g
- Dried porcini mushrooms: 15 g
- Chopped tarragon leaves: 1.5 tablespoon
4
Salt, pepper, add vermouth and liquid from white mushrooms. Remove from heat and cool.
- Salt: to taste
- Ground black pepper: to taste
- Dry white vermouth: 0.3 glass
5
Place the mixture with mushrooms in the blender and add yogurt. Blend not to a homogeneous state, so that the texture is felt.
- Greek yoghurt: 200 g
6
Add the ricotta and whip again until smooth, but with some texture. Chill for a couple of hours.
- Ricotta cheese: 450 g
