INGREDIENTS:
Serves 6

Yields 6 to 10 (depending on desired ramekin size)
2 cups heavy cream
2 tablespoons olive oil
3 cups chopped crimini mushrooms, roughly chopped
½ cup dried morel mushrooms
4 sprigs thyme
2 teaspoon salt
1 tablespoon gelatin
¼ cup water

Basil Pesto
Yields 2 pints
¼ cup pine nuts
9 cloves garlic minced
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ½ cups good olive oil
1 cup freshly grated Parmesan

METHOD:

Place gelatin with ¼ cup water in a small bowl and set aside.
In a medium saucepan add the olive oil and crimini mushrooms. Sauté for 7 to 10 minutes or until vegetables are just starting to brown.

Add morel mushrooms, heavy cream, thyme, and salt to the pan. Bring up
to a simmer and cook for 10 to 15 minutes or until morels are soft. Remove thyme sprigs and add the mixture to a blender. Blend until smooth. Add bloomed gelatin to the blender and blend a minute or so, until the gelatin is dissolved.
Strain mixture and pour into individual ramekins. Cool in the refrigerator until set.

For Basil Pesto

Place the pine nuts and garlic in the bowl of a food processor. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Courtesy of Mark Caldwell, Executive Chef Davis Estates