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Creamy Morel Stew with Hasty Pudding

Eleanor Thompson

Servings: six as an appetizer.

Hasty pudding is the Anglo-American analog of polenta


For the hasty pudding:

  • 1 Tbs. unsalted butter
  • 2 Tbs. cleaned diced leek, white part only
  • 3/4 cup stone-ground yellow cornmeal
  • Kosher salt and freshly ground black pepper
  • 1 egg white, lightly beaten
  • Butter for the ramekins or molds

For the morels:

  • 8 oz. fresh morels (or 8 oz. reconstituted dried morels, weighed after soaking and draining)
  • 1 Tbs. unsalted butter
  • 2 Tbs. minced shallots
  • 1 cup dry Madeira
  • Few drops freshly squeezed lemon juice
  • 1-1/2 cups chicken stock
  • 1 cup crème fraîche
  • Kosher salt and freshly ground black pepper
  • 12 green peppercorns, lightly crushed
  • 4 Tbs. chopped chervil leaves, more for garnish
  • 2 Tbs. snipped fresh chives, more for garnish

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 173
  • Fat (g): 19
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 65
  • Sodium (mg): 45
  • Carbohydrates (g): 15
  • Fiber (g): 1
  • Protein (g): 4


For the pudding:

  • Heat the oven to 375°F.
  • Melt the butter in a medium saucepan. Gently sauté the leeks in the butter for 2 minutes to soften. Add 2 cups of water and bring to a boil. Slowly stir in the cornmeal. Reduce the heat and simmer until thickened, about 2 minutes. Season with salt and pepper to taste. Cool slightly and stir in the egg white.
  • Divide the mixture among six 4-oz. buttered ovenproof ramekins or molds. Put the ramekins in a shallow baking pan and pour enough boiling water in the pan to come halfway up the sides of the molds. Bake about 25 minutes, until set but tender. (A knife inserted into the middle will come out almost clean.) Set the molds aside and keep warm.

For the morels:

  • Cut large morels into smaller pieces. Melt the butter in a sauté pan over moderate heat. When the foam subsides, add the morels and sauté until soft but not browned, about 3 minutes. Add the shallots and cook for another minute. Add the Madeira and lemon juice. Cook over high heat until liquid is reduced by half. Add the chicken stock and again reduce by half.
  • Add the crème fraîche and reduce over high heat until the sauce coats the back of a spoon. Season with salt, pepper, and green peppercorns. Stir in the chervil and chives. Adjust seasoning to taste. Unmold the hasty puddings into serving bowls and nap with the morel stew. Garnish with more chives and chervil.


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