I have not had a morel in decades. But when I was a pup my mother an I would hunt them in the woods and have dishpans full of them sitting around in the kitchen. She sauteed them in butter and we'd eat plates of them. Now I see them dried in little ounces in the grocery store. I wish everyone who likes morels could have a big bunch of fresh ones. They are so good and when you hunt them, free of cost. But now I would be afraid to try it myself as I would be afraid of making a mistake and taking the wrong thing.
To: A knight without armor
How I like best to prepare them...my family are like hobbits, crazy about mushrooms. Last time I prepared them I bought five boxes of pre-sliced, pre-cleaned. Because I cook so many, I can't be slowing down to clean and slice them.
I spead them out in a big pan, my biggest, turn on the heat and sear them without any added liquid, fat or salt. Once they've reduced down and are browned like beef, I drizzle olive oil and salt over them. I sprinkle in about a tablespoon of flour, coat them all with the oil and flour. Last, I add some liquid, beef stock if I have it and maybe some Worsty sauce, to deglaze and make up the sauce, and I sometimes add about 1/2 teaspoon of truffle oil.
Whole Foods has a good "Better than Boullion" mushroom demi-glace that's great to add mushroom flavor when you don't have mushrooms. It keeps for months in the frig.
posted on 11/09/2008 2:55:25 PM PST
(Boycott Peggy Swoonin')
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