Morel recipe

[Marty]

Dave, anything with morel mushrooms ? I'm hoping to get a bunch freshly picked from a friend

[Oscarman]

Hey, you are creeping me out! Today, one of the items my students made was a selection of Wild Mushrooms with a Cream reduction. Very simple.

My thoughts are: you have a simple and outstanding ingredient, why muck it up with a bunch of inferior ingredients.

- Take some morels, clean them well (bugs, twigs, etc), a quick rinse if necessary.
- Make some toast points. Good French bread, crusts off, cut into nice shapes (triangle is classical), brush with clarified and toast in oven until beautifully golden and somewhat dried. Keep warm.
- Saute pan, heat it up, add some finely minced shallots, saute until transparent - not browned. Add morels, saute with higher heat. Deglaze with good quality brandy. Add heavy cream. Reduce to thicken. Season (salt, fresh ground pepper, fresh lemon juice)
- Arrange toast points on plate, spoon on the morels.
- Serve with a mixture of greens and a fruity vinaigrette.
- Compliment with a glass of Pinot Grigio. Clothing is optional!

[Marty]

Very nice... I'll tell you what we used to do in Europe with freshly picked shrooms...

chop them up, saute on a frying pan with some onions, salt pepper, crack an egg or two into it, fry until egg scrambles...then pile think onto heavy rye with butter.... damn, that was good! I wasn't sure if I could do that with morels or not though.

I will try your recipe though, sounds great! I will probably leave the crust as I have access to some really great baquettes.... I'm able to kill a whole one just with butter