Have fun preparing this mushroom dish!
For the filling, carefully rinse the morels under cold running water. Cut large specimens in half lengthwise, small ones whole. Cut the spring onions into very fine rings. Set aside the more tender, green tubes for garnish. Cut the wild garlic into very fine strips. Heat the butter in a wide frying pan. Sauté the spring onions in it. Add morels and wild garlic and sauté briefly, turning. Extinguish with sherry and cook. Add 1.5 deciliters of vegetable stock and simmer for ten minutes with the lid closed. Preheat the oven to 225 °C.
Brush the puff pastry triangles with egg yolk and sprinkle four of them with Sbrinz. Bake in the middle of the hot oven for about twelve minutes. Bake in the turned off oven with the door open. In the meantime, prepare the filling. Add the sauce half cream, cook to a creamy consistency. Season to taste with salt and freshly ground pepper. If necessary
dilute with remaining soup.
Place one piece of puff pastry (without Sbrinz) on each preheated plate. Spread filling
evenly on top, half cover with pastry lids. Garnish with the onion tubes set aside. Serve immediately.
You can bake the puff pastry pieces just as ahead. Before serving,
bake in a moderately warm oven for ten minutes.
Replace sherry with Madeira.
The fresh morels