Sunday, April 15, 2007
Sauteed morels
Today at the Ferry Building in San Francisco, I saw that the mushroom vendor was now carrying morels. Morels are in season for about 2 months, and I have been eagerly awaiting their arrival. This was the first time I cooked them myself. First, I rinsed the mushrooms thoroughly under running water - morels tend to trap a lot of dirt and bugs in their crevices, so it's important to get them really clean. I patted the mushrooms dry with paper towels. Next, I melted about 2 teaspoons of butter in a saute pan and added the morels. I sprinkled them with grey sea salt and sauteed them until they started to brown and soften, about 5 minutes. That's it! I served them on a bed of flowering chives. I hope to get my hands on some more when I go to Berkeley Bowl in a few weeks.
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3 comments:
I agree. Morels are quite tasty. Much more savory than I imagined and not so dissimilar from an oyster mushroom. I particularly was surprised by the outstanding texture which is tender but not mushy. Morels are truly one of the expensive foods that, once eaten, it is easy to understand why they are so valued.
Which pans did you order?
Robin and I bought 4 Morels in Toronto last year. I think we paid 1.98 for 4 of them. I put them in an omelet for her. They grow around where we live, but I've yet to find them.
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