Watercress Salad With Fried Morels Recipe

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Ingredients:

Serving

1 cup dried morels (1 oz)
1 cup boiling water
1/2 cup heavy cream
salt and freshly ground pepper
2 tbsp ketchup
2 tsp rice wine vinegar
1 tsp minced fresh ginger
1 garlic clove, minced
1/2 tsp soy sauce
all-purpose flour , for dredging
2 large eggs, beaten with 1 tbsp water
1 cup finely crushed crackers
vegetable oil, for frying
4 large bunches watercress , tough stems discarded
1 small red onion , halved lengthwise and thinly sliced crosswise

Directions:

In a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes. Rub them to loosen any grit, then lift them out. Let the soaking liquid stand for 5 minutes so the grit falls to the bottom. Pour off the liquid, leaving any grit behind, and reserve.
In a small saucepan, simmer the morels in the heavy cream over low heat, stirring a few times, until they absorb the cream, about 8 minutes. Season with salt and pepper.
In a small bowl, combine 6 tablespoons of the reserved morel soaking liquid with the ketchup, rice wine vinegar, ginger, garlic and soy sauce. Blend well and season with salt and pepper. Set the dressing aside.
Put the flour, egg mixture and crushed crackers in separate shallow bowIs. Dredge each morel in the flour, shaking off the excess, then dip it in the egg mixture, then coat with crushed crackers. Set aside on a floured platter.
In a medium saucepan, heat 1 inch of vegetable oil until shimmering. Add 4 or 5 morels at a time and fry over moderate heat until golden brown, about 1 minute. Using a slotted spoon, transfer the morels to a plate and keep warm.
In a large bowl, toss the watercress with the onion and the dressing. Scatter the morels on top and serve at once.
MAKE AHEAD The morels can be prepared through Step 2 and refrigerated for up to 1 day. The dressing can be refrigerated for up to 2 days.
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THE WINE
By itself, tangy watercress with a soy sauce dressing would be too sharp to be wine-friendly, but the addition of fried morels adds enough fattiness to make a crisp, herbaceous California Sauvignon (or Fumé) Blanc a natural choice.Top picks? The 1997 Matanzas Creek or the 1997 Chateau St. Jean La Petite Etoile.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.99 Kcal (703 kJ)
Calories from fat	67.02 Kcal
		% Daily Value*
Total Fat	7.45g	11%
Cholesterol	75.7mg	25%
Sodium	92.69mg	4%
Potassium	124.73mg	3%
Total Carbs	20.63g	7%
Sugars	0.8g	3%
Dietary Fiber	1.37g	5%
Protein	4.96g	10%
Vitamin C	2.9mg	5%
Iron	2.7mg	15%
Calcium	36.6mg	4%

Amount Per 100 g
Calories	142.87 Kcal (598 kJ)
Calories from fat	57 Kcal
		% Daily Value*
Total Fat	6.33g	11%
Cholesterol	64.38mg	25%
Sodium	78.83mg	4%
Potassium	106.09mg	3%
Total Carbs	17.54g	7%
Sugars	0.68g	3%
Dietary Fiber	1.17g	5%
Protein	4.22g	10%
Vitamin C	2.5mg	5%
Iron	2.3mg	15%
Calcium	31.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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