Sautéed Morels with Wild Turkey Pate & Shaved Spring Asparagus

Step 1

Soak the morels in lightly salted water for approximately 15 minutes.

Step 2

Drain and rinse, ensuring to remove as much sand from the mushrooms as possible.

Step 3

In a small pan over medium heat, melt butter and add garlic. When you can smell the garlic (approximately one minute later) add the morels.

Step 4

Cook until there is no longer water in the pan, about 3-4 minutes.

Step 5

Season with salt and pepper to taste. Remove from heat, and set aside for assembly later.

Step 6

Place the liver in a small container, and cover with milk. Cover and refrigerate for 24 hours. The milk will draw out any overwhelmingly metallic flavors that liver can sometimes have. Drain liver, and pat dry with clean kitchen towels.

Step 7

In a medium-sized frying pan, cook the bacon over medium-high heat until crispy. Do not drain the remaining fat from the pan; this is going to add to the flavor and texture of the pâté.

Step 8

Turn the heat down to medium, and add the butter, celery, carrot, onion, garlic, liver and spices. Cook until lightly browned and aromatic, approximately 3-5 minutes.

Step 9

Add the wine, and cover with a lid. Turn the heat to low, and let simmer for 5-10 minutes. Remove from heat, and remove lid.

Step 10

Let cool slightly before adding to a food processor. Process until smooth.

Step 11

Spoon into a container, let cool to room temperature, and refrigerate until fully cool – a couple hours.

Step 12

Slice baguette on an extreme diagonal for long, dramatic slices. Toast slices.

Step 13

Smear a generous amount of pâté on the bread, and load on as many morels will fit onto each piece (and if some drop off onto the plate, your guests will NOT be unhappy about eating these on their own!).

Step 14

Use a vegetable peeler and shave the asparagus into long, thin strips. Haphazardly top each toast with a few strips of the asparagus for colour and a pop of fresh Spring flavor.