Here is a very rich mushroom dish perfect for the spring.  This was one I did a week ago and it was amazing.  Not the cheapest dish because of the high costs of both porcini and morels but never the less delicious.  Great food needs great ingredients and in this case that meant paying for expensive mushrooms.  

Porcini with Morel and Sunchokes

8 sunchokes peeled and medium diced
1 bunch of asparagus sliced 1/8 thick
3 tbsp of olive oil 

12 oz of morel mushrooms
2 shallots sliced thin
2 garlic cloves
2 tbsp of olive oil
1/2 cup of white wine
1 cup of cream
3 tbsp of butter
1 tsp of each chopped tarragon, chive, 
2 isi charges

1 lb of porcini mushrooms
2 tbsp of butter
2 tbsp of olive oil

2 hard boiled egg yolks
chopped chives 

For the Morel cream,

In a medium sauce pot on medium high heat, add 1 tbsp butter, olive oil, shallots, and morels.  Season with a little salt and pepper.  Saute for 5 minutes and add the garlic.  Cook for another 2 minutes and then add the white wine. Reduce until almost all gone then add the cream. Reduce the cream just for 5 minutes and then add everything to the blender and puree until smooth.  Finish with a little butter and herbs.  Adjust with salt and pepper.  Pour into a isi container and charge with 2 chargers.  

For the Sunchokes,

In a small sauce pot add olive oil and diced sunchokes.  Cook medium low heat for 10 minutes, caramelizing the sunchokes slowly.  Add the asparagus slices and cook for 1-2 minutes.  Set aside and keep warm.

To Finish,

Add oil and 1 tbsp of butter to a saute pan along with the porcini mushrooms.  Cook for 5 minutes on the stove and then place in the oven and cook for 7 minutes at 400 degrees until tender and caramelized.   Place a spoonful of the sunchoke and asparagus in the bottom of the bowl.  Then siphon the morel cream on top.  Add the roasted porcini mushrooms on top of the morel cream.  Finish with grated hard yolks, chives, and drizzle of olive oil.  Serve and enjoy!