may ragout of morels, garden shoots and greens

Potatos and broth: 2 small finger potato peeled 1 cup chicken stock 1 xlove garlic 1 bay leaf Cut potatos into quarters. Combine potatos, stock, garlic and bay leaf. Simmer gently until potatos are tender. Drain potatoes and set aside. Reserve cooking liquid as well. For the morels 3 cups fresh morel 1 TB butter 1 shallot finely diced salt 1/2 CUP Madeira 1 and 1/2 cup cream Clean morels. Trim bottoms and split large ones length wise. Melt butter and add shallots cooking till clean. Add morels and season. Cook 3 to 4 minutes until soft. Add the wine and 1 cup cream. then potatoes. Cook until cream coats back of wooden spoon. If becomes to thick adjust with some of the potato water. Garnish 20 small radish halved lengthwise 1 cup pea shoots 1 cup baby spinach leaves 8 to 10 sorrel leaves You can use asparagus tops or anything to give a bit of texture. Ladle the morel ragout into serving pots or bowls. Top with radishs, shoots and greens. Serve.