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Unique Morels

Chefs’ top ingredients – delicacies, highly prized and rich in flavour (Ex-Executive Chef Eddy Yap, One Paradise).

“The morel mushroom is a star on its own,” says Chef Eddy Yap. He fell in love with the ingredient when he first tasted it 10 years ago, at a Jean-Georges Vongerichten gala dinner at the World Gourmet Summit in Singapore, and was struck by its “rich, unique taste”.

He values the mushroom because it’s incredibly versatile and lends itself well to a variety of cuisines. “Morels are best used in rich wine sauces with veal jus, but are also great on their own with butter in a risotto. They can also be used in Chinese double-boiled soups, for instance, and paired with sea whelk,” says the chef. And morels can be the main act in any dish, with their satisfyingly firm and meaty texture, nutty and earthy taste, and a smoky flavor that becomes even more intense when they’re dried. They’re also aesthetically appealing, with distinctive honeycomb-patterned caps guarantee to catch the diner’s eye…..

Gourmet travel the peak 2010 to 2011 Chef Eddy One Paradise

 
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