Black Morel sprouting in the Spring Sunshine
After a long cold winter, any outdoor activity is a good thing.
But any outdoor activity that involves putting something
tasty onto a plate, is a GREAT thing!
If you like going for walks, and if you like nature (I’m pretty
sure you do or you wouldn't be reading this blog), then Morel hunting might
just be for you. Morels are mother natures gift to us for enduring the cold
boring winter months. The first to show
up are usually black Morels, followed by yellow and whites. Whites are
typically the larger of the Morels, but for my money, blacks are the tastiest..Probably
because they are the first of the year.
Most experts will tell you to look for Morels around Elm and
Poplar trees on a south facing hill. You’ll want to see other vegetation
sprouting up to bask in the warm spring sunshine as well. If you can find those
conditions, you’re in business and it’s like an Easter egg hunt trying to find
the well camouflaged mushroom. Once you get a knack for spotting them, it will
get much easier.
On the plate, Morels are hard to beat. Whether you simply sauté
them in butter, or use them in a complex sauce, Morels are a spring time treat
that sit right alongside wild ramps, fish roe, and fresh wild turkey. If you
are looking for a fun outdoor activity, take a stroll through the woods this
weekend. But be careful where you step. Dinner may be just under your toes.
*Disclaimer* - Eating wild mushrooms can be dangerous and even deadly if you are not sure what you are doing and know how to identify edible varieties. Before eating any wild mushroom, please have an expert inspect it unless you are 100% certain it is safe and edible! For more information on identifying edible varieties of wild mushrooms, visit your states Natural Resources office.
*Disclaimer* - Eating wild mushrooms can be dangerous and even deadly if you are not sure what you are doing and know how to identify edible varieties. Before eating any wild mushroom, please have an expert inspect it unless you are 100% certain it is safe and edible! For more information on identifying edible varieties of wild mushrooms, visit your states Natural Resources office.
Pan Roasted fresh Rockfish with Morel
Sauce:
10 fresh morel mushrooms
7 oz White Wine
16 oz chicken stock
1-1/2 cup heavy cream
3 oz butter
16 oz chicken stock
1-1/2 cup heavy cream
3 oz butter
2 tsp extra virgin olive oil
4 fresh Rockfish fillets
salt & freshly ground pepper
2 oz butter
Wash Morels and soak in a large bowl of salt water for a couple of hours in the refrigerator to remove any insects that may be inside.
Heat the oil in a non-stick pan over medium
heat.
Season the Rockfish fillets with salt and fresh ground black pepper and add to the pan. Cook for 3-4 minutes or until golden-brown and the fish is nearly cooked through.
Turn the fillets over and add the butter.
Reduce the heat and cook for another 1-2
minutes, or until the fish is just cooked through.
Set aside on a warm platter.
Place the Morels and wine into a pan with the chicken stock and bring to the boil. Cook to reduce the liquid to 1/2.
Add the heavy cream bring to almost the
boiling point.
Add the butter and stir to combine.
Serve with Beans and rice and garnish with
fresh greens.
Fresh Fried Morels:
Bunch of Fresh Morels
Butter
Eggs
Milk
Saltine Cracker Crumbs or white flour
Wash and cut Morels lengthwise. Soak in a large bowl of salt
water for a couple of hours in the refrigerator to remove any insects that may
be inside.
Remove Morels and pat
dry, lightly pressing out any excess water.
Dip morels into an egg and milk mixture
Dredge in cracker crumbs or flour, and fry lightly in butter
until golden brown.
