I found myself yesterday afternoon walking through one of our beautiful Boreal areas close to home.
It had just finished raining, everything smells wonderful, and seems to have turned everything really green in a matter of hours. The leaves are out and the wild saskatoons are in full bloom....
I can't wait to see if the morels have started popping up yet! I love morels. I love the time it takes to find them. And I love to eat them!
Our (my young son and our dog) little afternoon trek didn't lead us to any bounty today. We stop to examine bugs, leaves and animal tracks. And of course to pick up fallen spruce cones, that is Ty's favorite thing to collect. He always enjoys our little adventures, to fill his pockets with whatever he can find. It's a wonderful learning experience for him, as I couldn't have offered him these things in the city.
As for the beautiful morels...I'll have to check again tomorrow :)
Happy mushroom hunting!
A few recipies and tips to go with your mushrooms!
Once cleaned - presoak in salted water (preferably over night) this helps neutralize the acid to avoid "digestive" issues. It also helps to get any dirt out that you may have missed. Rinse well before cooking.
Clean mushrooms, slice lengthwise in half
-heat oil in skillet
- dip mushroom in an egg wash and dredge through on of the following combinations:
- crushed saltine crackers, mix with flour, seasoning salt and salt and pepper
- corn flake crumbs
- equal parts crushed ritz crackers and parmesan cheese
- bread crumbs, salt and pepper and parmesan cheese
once dipped in egg and covered in a coating, place into the heated skillet. Cool until lightly golden and flip to cook other side. Place to drain on papertowels. Enjoy!
Morels and cream.....Mmmmmmm my favorite
Serve over pasta, chicken, steak, potatoes and fish
- 1 shallot, chopped fine
- 1 large clove of garlic, chopped fine
- 2 Tbsp butter
- 2 Tbsp olive oil
- 3/4 cup chicken stock
- 1 cup heavey cream
- salt and pepper
- chopped fresh dill
Put olive oil in heated pan over med. heat. Add garlic and shallots, stir and saute until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown. Add chicken stock and cook 2-3 minutes. Add heavey cream and cook on low until reduced and thick.