Morel-Stuffed Chard Rolls in a Caramelized Onion & Vermouth Cream Sauce

Prep Morels and Chard

1. Rehydrate the morels in chicken broth on simmer for 25 mins.

2. Separate chard leaves from stems. Lightly cook leaves until they darken slightly and become pliable enough to drape over a spoon. Set them aside to drain.

3. Chop the chard stems into small pieces and sauté at low temp with a touch of butter til tender, sweet and somewhat translucent. Set aside.

4. Strain and reserve morel broth to use in sauce.

5. Slice morels lengthwise. Then trim any longer pieces down to about 1 ½". Save all leftover scraps and bits for the sauce.

Caramelize the Onions

1. Heat butter on low temp.

2. Slowly sauté sliced onions with 2 Tbsp. of brown sugar for about 35 minutes, until soft, golden, and translucent. (Make rolls while waiting.)

Assemble and Roast the Rolls

1. Preheat oven to 375°F.

2. Trim softened chard leaves to 1 ½" wide strips.

3. Place sliced morels and sautéed chard stems in the chard strips and roll them up, forming small "morels in a blanket" (like tekka maki). Hold them together with wooden toothpicks.

4. Line a roasting pan or lasagne pan with butter, and place the rolls in the pan.

5. Roast for 25 to 30 minutes at 375°F.

Make the Sauce

1. Remove caramelized onions from pan and set aside.

2. Deglaze the (onion) pan with a splash of vermouth.

3. Add finely chopped carrots, shallots, and reserved morel scraps and bits. Sauté until softened (4 to 5 mins).

4. Add a the rest of the vermouth, let it cook off, then pour in reserved morel-chicken broth, and bring to a boil.

5. (If making in advance, complete this step shortly before serving.) Chop up caramelized onions and add them back into pan, along with heavy cream and thyme.

6. Bring sauce to a boil, and then drop it to a low simmer until sauce thickens enough to coat the back of a spoon and leaves a clear line if you drag your finger through it (5 to 8 minutes).

Finish and Serve

1. Place 3 rolls on each plate.

2. Spoon the vermouth cream sauce over the top.

3. Finish with a dusting of freshly grated Parmesan cheese.

Tips

• You can rehydrate the morels, save the liquid, and also caramelize the onions ahead of time (even the day before).

• If bringing to an event where you'll cook and complete the dish on site (such as the Wine & Mushroom Fest, or an Albion foray), you can prepare the rolls and place them in the baking pan; and create the sauce base (reserving caramelized onions, cream, and thyme) before you go. Then bake the rolls at the event; and finish adding the onions, cream, and thyme to the sauce at the event.