Foraged morels
When you think about the ultimate foraged food, what comes to mind? Truffles? And maybe if you don’t own a foraging pig – or live in France; possibly morels? The favorite of our 15 dinner guests the other night brought us a bag of morels foraged in southern Illinois.
I’m constantly amazed by the natural bounty we enjoy while living in suburban Chicago; I think of the dandelion greens, persimmons, and hen of the woods mushrooms we’ve gathered over the years. Granted, morels are not growing in my back yard. But according to folks on the blogosphere, when the lilacs are out, so are morels! And since we live only six blocks from a beautiful 13-mile stretch of Cook County forest preserve, we tried our luck at foraging yesterday. Unfortunately, we did not find any of the 40-dollar-a-pound-at-Whole-Foods fungus; but we enjoyed a walk through trees budded out for spring and the kids tried out their rock-throwing arms – which were still a little rusty from winter.
Despite our lack of foraging success, I can still share the recipe for the delicious Crispy Sauteed Morels from a few days ago. While our friend did not share the location where the morels were found (he said that would be like divulging a favorite fishing spot,) he did orally share his recipe for the most delicious way to cook these delicate morsels. Here’s my version which I fry very quickly in hot oil – so they remain delicate and not oil-logged:
Crispy Sautéed Morels
1 cup flour
½ teaspoon kosher salt
Pepper, fresh-ground
1 egg
3 tablespoons milk
As many morel mushrooms as you can find, washed, gently scrubbed and dried with paper towels
2-4 tablespoons canola oil
1-3 teaspoon butter
In a wide plastic (Rubbermaid) container, mix flour, salt and pepper. In a large bowl, whisk together egg and milk. Toss as many morels as fit in a single layer into the egg wash while you heat the pan.
Heat 2 tablespoons oil in a large (cast iron) skillet. When oil is hot, toss in 1 teaspoon butter (for better flavor! and melt. Then gently lift morels out of egg wash and lay about 4 into the flour; shake container gently to coat morels. Shake off excess flour and lay into the skillet. Cook until golden on one side (about 3 minutes depending on size of morels) and flip using cooking tongs. Cook until golden on second side about 2-3 minutes. Remove from skillet and drain on paper towels.
For each new batch of morels, add another tablespoon of oil and 1 teaspoon of butter in above order.
Add a dusting of semolina after egg, flour breading
Serve immediately with other spring delicacies like asparagus! (The Napa cabbage, beet and navy bean salad with delicious with the me
