|Photo: Crystal Wang|
These prized mushrooms are found fresh the Northeast only during spring, and they must be carefully hunted, pulled out of the brush and separated from similar-looking “false morels,” which can be poisonous.
Santoro stuffed his batch with truffle mousse and pea, and then roasted them, before placing the mushrooms in a bed of grass. Diners plucked them out just like they were hunting in the wilderness (if the wilderness had fine silverware and silk tablecloths, that is). Cute.