And how hard you are to find! OK, I have more trouble than the average person. I can be standing literally within INCHES of these things and still not see them.Last year was a horrible year for them around here. This year? Fantastic! So far, Matt has gathered at least 2lb.
Yes, Matt has. He can spot them yards away. Yards! Seriously, he's a morel-spotting savant. So impressed. I actually have yet to step into the woods this year to search. Why? I can't find them anyway. And I can be at home, making Rosemary Flower Jelly instead.
Most of our haul we've been dehydrating for later use.
However, the first batch had a special purpose. We'd been waiting on the first batch to make Sauteed Morels with Cream (above). I've had morels with eggs (ick), morels fried in butter and served over steak (just ok). After having this classic French cream sauce with toast, I truly cannot think of any reason to have morels any other way. This recipe can be found on The Great Morel recipe site, and I HIGHLY recommend it.
Sautéed Morels with Cream15-20 fresh morels or reconstituted dried, cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks.