-
1
Heat oven to 300 degrees.
-
2
On a nonstick baking sheet or a baking sheet lined with parchment paper, form each bunch of kataifi strands into a circle about 4 1/2 to 5 inches in diameter, allowing some strands to form the bottom of the nest.
-
3
Melt 3 tablespoons butter, and drizzle over the kataifi.
-
4
Sprinkle the fresh herbs on top.
-
5
Bake until lightly golden and crisp, about 15 minutes.
-
6
Set aside at room temperature.
-
7
(Nests may be made up days in advance if stored in an air-tight container and kept cool.)
-
8
In a large saute pan over a medium flame, heat 2 tablespoons butter and add onion and bell pepper.
-
9
Saute until slightly softened, about 1 minute.
-
10
Add morels, and stir.
-
11
Reduce heat to low, cover pan, and allow morels to braise for about 15 minutes.
-
12
While morels are braising, prepare a roux: in a small saute pan over medium-low heat, melt the remaining 2 tablespoons butter.
-
13
Add flour, and stir with a wooden spoon until smooth.
-
14
Continue stirring until roux is golden brown, 5 to 7 minutes.
-
15
Remove from heat and set aside.
-
16
Add salt, sugar and soy sauce to the morels, and stir well.
-
17
Bring liquid to a simmer, and stir in just enough roux to thicken the sauce.
-
18
All of the roux may not be needed; the mixture will continue to thicken as it stands.
-
19
To serve, place the kataifi nests on four serving plates, and fill each with morels.
-
20
Serve immediately.
