Brian S
03-18-2003, 10:49 AM
The warm weather has got me anticipating the best part of spring, morels!
Here is my favorite morel recipe.
Ingredients:
1/2 cup butter
1/3 cup onion, chopped fine
1/2 cup flour
4 cups chicken broth
pinch of salt
pinch of nutmeg
1 bay leaf
1/2 lb. fresh morels or 1 oz. dried
1 egg yolk
1/2 cup heavy cream
Cook onions in 1/2 cup butter. Add flour and stirr over low heat for about 3 min. Keep stirring and slowly add chicken broth. Add salt, nutmeg and bay leaf. Whisk, bring to a boil, reduce heat and simmer 20 minutes. Remove bay leaf. Cook (do not brown) mushrooms in seperate pan with 2 tablespoons butter. Add mushrooms to broth and simmer another 10 min. In a seperate bowl, add egg yolk and heavy cream. Add hot soup to the egg mix a little at a time whisking steadily. After adding about 1/3 of the soup, pour back into original soup pan, heat gently (do not boil) and serve.
If you are using dried Morels, I think the best way to reconstitute them is to put them in a zip-lock bag and then add a little water (1 or 2 oz) and let them soak it up, wait about 15 minutes and then add a little more water. Keep adding small amounts of water until fully reconstituted. Whats important is to end up with as little excess water as possible.
Here is my favorite morel recipe.
Ingredients:
1/2 cup butter
1/3 cup onion, chopped fine
1/2 cup flour
4 cups chicken broth
pinch of salt
pinch of nutmeg
1 bay leaf
1/2 lb. fresh morels or 1 oz. dried
1 egg yolk
1/2 cup heavy cream
Cook onions in 1/2 cup butter. Add flour and stirr over low heat for about 3 min. Keep stirring and slowly add chicken broth. Add salt, nutmeg and bay leaf. Whisk, bring to a boil, reduce heat and simmer 20 minutes. Remove bay leaf. Cook (do not brown) mushrooms in seperate pan with 2 tablespoons butter. Add mushrooms to broth and simmer another 10 min. In a seperate bowl, add egg yolk and heavy cream. Add hot soup to the egg mix a little at a time whisking steadily. After adding about 1/3 of the soup, pour back into original soup pan, heat gently (do not boil) and serve.
If you are using dried Morels, I think the best way to reconstitute them is to put them in a zip-lock bag and then add a little water (1 or 2 oz) and let them soak it up, wait about 15 minutes and then add a little more water. Keep adding small amounts of water until fully reconstituted. Whats important is to end up with as little excess water as possible.