So that's where they went?

Sulking would be a more accurate description.  But four weeks of it?

Apparently she’d eaten all thirty pieces of his stuffed morels.  I wondered why things had gone quiet.

These were no ordinary morels.  Frederick had to cross international borders; meaning a passport renewal.  He hates having his picture taken.  The MOT close ups are the reason he doesn’t drive anymore.

The pleasure of tromping through woodland in search for the elusive fungus outweighs the inconvenience of a double chin.

You were wondering where the evidence was?  Mrs. F. knows.

Garlic and crab stuffed morels.  Thirty pieces of gland aching delight.

Who amongst us could resist?

What does that leave us with?  Zucchini. 
To be continued.

 

 

With Spring Comes Morels

Are we finally entertaining Ontario Spring?

It was last June when I wrote about morels.  I pawned something in order to buy a few ounces.  In the midst of Spring cleaning, I unearthed the following Globe & Mail supplement from 1998.

 



 

Back in '98, I remember thinking what a decadent list of recipes.  The presentation was lovely and I looked forward to creating these dishes.  Here we are some fifteen years later and time to finally make a start.  Have to justify hoarding it for so long.



A certain someone is currently out of town and I anticipate a gift of the Gods upon his return.  Am I as invested in this fine mushroom as I think I am?

The Morel of the Story Is...

The humble take-out pizza box sat empty after a late night working dinner-something must be done.

It is time to give serious consideration to opening up your wallet and indulging in a few ounces of this delightful fungus.

Many of us are a slave to the white button mushroom and even go the length to wash the life out of it. But what of the other earthly delights on your grocer's shelf? (And what of the alternatives to your supermarket shelf?)

The morel was a key component in last weekend's dinner. A sublime creation.
Tarragon crusted scallops, borscht, chicken with brandied morel sauce, finishing with a smooth chocolate pot.

More about the chocolate pot later.

The morel can run $15/oz. One has the choice of dried or fresh. Most reputable farmers markets will carry good sized, fresh product. Dried mushrooms are perfectly respectable contrary to opinion. This is not a "pot noodle" but a concentration of flavour. Soaked dried morels for twenty minutes to half an hour.

Saute butter, garlic, sliced mushroom; add full cream; soy sauce, and brandy-if inclined. Simmer 'til thickened.

The morel texture is not compromised even after a saute and simmer. Adds a earthiness to any sauce or stew. Try it in barley risotto. Yes- try thinking outside the box -substitute the arborio for barley.

Worth every penny-skip the mass market take out coffee for a couple of days. You won't miss a thing.  Do your research, throw on your apron and experiment.
 
The button mushroom is not going away; it will forgive you.

Post Script
Frederick vacationing.  Off hand picking morels.  Something he insists on.