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Anne Elk
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Joined: 07 Sep 2018
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BrontosaurusTheorist
PostSun Jul 12, 2020 3:44 pm 
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Jeff, IMO that would be a waste of morels.  You want to really taste them!  I bet Schenk would agree.

When they're in the supermarket I buy a small quantity (last year was $50/lb on sale this year for $29) and really savor them. I slice them in halves or quarters, then slowly sautee in butter with a bit of shallot. A little salt if you use unsalted butter, maybe a pinch of dill.  That's it!

As far as cleaning, you really can't do much, given their shape.  I wipe them off with a damp paper towel.  I figure whatever's left on kinda contributes to the flavor.  When folks unfamiliar ask me what it tastes like, I say, "the forest" ... no other way to describe them.

* edit:  Ski, that's over-doin' it!  I'd maybe do that for bland 'shrooms like buttons, but never, ever for morels.  Just my two cents. eek.gif

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"There are yahoos out there.  Its why we cant have nice things."  - Tom Mahood
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Ski
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PostSun Jul 12, 2020 6:46 pm 
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^ Actually, I have done that more than once, both with morels and chanterelles, and the end result is generally pretty fabulous.

A cheap, sweet, white wine works MUCH better than a Masala or off-the-shelf cooking sherry, btw. And I have experimented with various herbs but never found one that didn't overpower the mushrooms. I generally try to limit seasonings to just a bit of salt and pepper.

Of course, we're talking wild mushrooms here, so everybody's going to have a different take on it.

Trader Vic's used to have on their menu a "dessert" dish of crepes with creamed morel sauce.
Delightful. (They told us they imported the morels from India - go figure.)

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I have heard the mermaids singing, each to each."
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Schenk
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Joined: 16 Apr 2012
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Off Leash Man
PostMon Jul 13, 2020 1:11 pm 
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Anne Elk wrote:
I slice them in halves or quarters, then slowly sautee in butter with a bit of shallot. A little salt if you use unsalted butter, maybe a pinch of dill. That's it!

up.gif

Butter and/or olive oil, crushed or thinly sliced garlic (I'll bet shallots are great too!), salt, pepper. That is my basic "eat 'em up" recipe. Toss them with cooked pasta if you want to. A little grated hard cheese on them is wonderful too.

Ski,
Save that liquor/juice; it is insanely flavorful and is a great addition to soups and broths!

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Nature exists with a stark indifference to humans' situation.
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Ski
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PostFri Jul 17, 2020 9:50 am 
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rib steak with morels and mango-cranberry-cherry chutney 071620
rib steak with morels and mango-cranberry-cherry chutney 071620

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"I shall wear white flannel trousers, and walk upon the beach. 
I have heard the mermaids singing, each to each."
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Washakie
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PostFri Jul 24, 2020 11:02 pm 
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I may have posted before,,,,,

One of my favorite sayings,

The are no old, bold mushroom hunters.

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"We're all normal when we want our freedom" - Arthur Lee

"The internet can make almost anyone seem intelligent"  - Washakie
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Ski
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PostSat Jul 25, 2020 1:19 am 
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^ most likely true, but:

When it comes to the mango chutney, I'm leaning toward being more bold.

That batch from last week (in the photo above) was okay, but I forgot the tumeric! How silly of me.

I started with
two large mangos, peeled and chopped up
1 fat shallot, minced
1/4 cup fresh ginger, grated
1/3 cup white vinegar
1/4 cup white sugar
bit of salt
sprinkle of cayenne pepper
1/2 teaspoon whole red mustard seed
dash ground clove
1/3 cup raisins (TJ's)
1/3 cup dry cranberry (TJ's organic)
1/3 cup dry sour unsweetened cherries (Oly Food Co-Op)
1/3 cup water
and cooked it for about 30 minutes, then allowed it to cool.

I was not as impressed as I was with the previous batch, in which I used dried unsweetened blueberries (Oly Food Co-Op) instead of the dry sour cherries.
That may, however, be because I didn't forget the tumeric last time, and I believe I used just a wee bit more cayenne in the mix.

So as a garnish, "bold" may indeed be better. I may see if I can find some tamarind somewhere and perhaps toss a bit of that in next time.... I have some "lamb necks" here that are awaiting my next science project. wink.gif

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"I shall wear white flannel trousers, and walk upon the beach. 
I have heard the mermaids singing, each to each."
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Schenk
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PostWed Aug 19, 2020 8:42 am 
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Ski, your skills in the culinary arts are evident! I have to stick with the simple stuff...

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