Candied Morels in Birch Sauce
The morel syrup is deep and rich in flavor, and a little goes a long way. Even so, if you have less than ¼ cup remaining after straining the morels, add a couple tablespoons of birch syrup out of the bottle to the mushroom flavored syrup and heat to boiling once more. Allow to cool slightly before serving.
To serve the dessert, arrange a slice of torte and small scoops of ice cream on a plate, drizzle syrup over it all, and garnish with reserved candied morels.
Ingredients
- 1 ounce dried morel mushrooms (about 1 cup)
- ½ cup birch syrup
- 2 tablespoons salted butter
Preparation
Soak the morels in water to cover until softened, about 20 minutes. Squeeze mushrooms over a bowl to catch the liquid (you’ll use it later) then dry them thoroughly in a tea towel or paper towel. Chop into pieces about the size of a craisin.
Bring the birch syrup and butter to a boil over medium heat. Add the mushroom pieces, bring to a boil again then remove from heat. Using a slotted spoon, remove mushroom pieces and spread them on a baking sheet lined with parchment paper. Drizzle enough birch syrup mixture over the mushrooms so that they’re coated but not swimming. Reserve the remaining morel syrup.
Roast the mushroom pieces in a preheated 400° F oven for 5 to 7 minutes, until they are slightly chewy, about the texture of a soft raisin. Remove from the oven and cool to room temperature. Set aside.
