Slice <quantity>2</quantity> leeks

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a saucepan over medium heat

Add the leeks to the saucepan and sweat them

Add <quantity>1<unit>tbsp</unit></quantity> of salt

Add <quantity>¾<unit>cup</unit></quantity> of sugar and stir until the leeks are caramelized

Turn down the heat to low and add <quantity>¼<unit>cup</unit></quantity> of apple cider vinegar

Add <quantity>⅓<unit>cup</unit></quantity> of mushroom garum

Add <quantity>1⅓<unit>cups</unit></quantity> of water. Simmer over low heat for 1h until it reduces by 2/3

Strain the liquid and put it back into the saucepan

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a frying pan over low heat

Add <quantity>4<unit>cups</unit></quantity> of clean morels and sweat them until they just begin to release liquid

Add the leek broth

Fill a pasteurized jar with the morels. Pour the liquid into the jar until the morels are fully covered. The preserved morels are ready

Steam the jars in a water bath for 15m to pasteurize

Bring water to a boil in a medium pot. Add <quantity>2<unit>tbsp</unit></quantity> of salt

Blanch <quantity>2<unit>cups</unit></quantity> of nettle and <quantity>2<unit>cups</unit></quantity> of basil for 20s

Wrap the leaves in a kitchen towel, while still warm, and twist to remove excess water

Add the leaves to a blender. Add <quantity>1½<unit>cups</unit></quantity> of vegetable oil and blend on medium speed for 10m until the oil is bright green

Strain using a fine mesh sieve or a cheesecloth

The nettle & basil oil is ready

Bring water to a boil in a medium pot

Add <quantity>2<unit>tbsp</unit></quantity> of salt

Blanch <quantity>1<unit>cup</unit></quantity> of fresh, shucked English peas for 30s until bright green and al dente

Transfer the blanched green peas to a cold bath

Drizzle <quantity>2<unit>cups</unit></quantity> of nettle leaves with the nettle & basil oil

Grill the nettle leaves with a weight on top until slightly charred

Rotate the leaves and return the weight. Drizzle more nettle & basil oil

Remove the charred leaves from the heat

Warm <quantity>1<unit>cup</unit></quantity> of the preserved morels, with the broth, over medium heat

Add the blanched peas to the pan

Remove the stem from the charred nettle leaves

Crack <quantity>1</quantity> egg in a bowl with <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar. Be careful not to break the yolk

Bring <quantity>1<unit>L</unit></quantity> of water to a simmer

Add <quantity>1<unit>tbsp</unit></quantity> of salt and <quantity>2<unit>tbsp</unit></quantity> of apple cider vinegar

Stir the water to make a vortex. Carefully pour the egg into the center of the vortex. Poach it for 2m until the egg white is opaque and cooked through

Trim the excess white off the egg. Season with salt to taste. The poached egg is ready

Plate the poached egg and top it with the morels and the peas

Add the charred nettle leaves. Garnish it with puffed buckwheat and edible flowers to taste, if desired

The mushrooms with peas & poached egg is ready. Enjoy!