Morels are delicious mushrooms, that look like little, brown honeycombs. They grow in the northern hemisphere and are pretty pricey. I never tried them, until my friend Mathieu, who is a morel picker, gave me a glass of dried Canadian morels for Christmas. My first impression: Morels are super tasty and have a texture, that reminded me of meat or seitan. They are really versatile and add some flavour to curries, risotto and dishes with pasta. in the future I also wanna do some experiments with morel paté and morel salt. If you can not find morels, go with porcini mushrooms or truffles instead!
Peal the potatoes and cut them in fine slices. Put them in an ovenproof dish. Cut the onion in small cubes and fry them for three minutes on medium heat. Add plant-based cream and mustard and let it simmer. After another three minutes add the mushrooms and let them rehydrate for at least ten minutes. Mix the flour with three tablespoons of cold water and add it to the sauce. Wait until the mushroom sauce starts to get thicker and creamier. Add the nutritional yeast, salt and pepper. Pour the sauce over the potatoes and and put the dish into the oven. My gratin needed 35 minutes at 180 degrees celsius but every oven reacts a little bit different. Give the gratin at least ten minutes time to chill before serving. Like that you gonna experience the full flavour of the morels. Enjoy the gratin with a seasonal salad, nut oil and a glass of red, dry wine.
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.