HUNGUS FUNGUS
(WILD MOREL MUSHROOMS)
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'Shroom hunting is a great family tradition and a fun spring adventure.
From mid-April 'til early June, it's something fun to do in the great outdoors.
The best part is bringing home your haul and eating it! If you're a novice and
don't have a veteran 'shroom hunter to go with, go online to learn more,
especially in avoiding the false morel that you really DON'T want to bring
home! A good site with good recipes: www.thegreatmorel.com
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Sharp knife; cast-iron skillet
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Fresh mushrooms: 20 minutes prep; dehydrated: 1 hour prep; cooking time:
10 minutes
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Serves about ˝ C. per person as a side dish
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Team with grilled steak, steamed asparagus, mashed potatoes, and warm
bread
IF DAD'S COOKING FOR
MOTHER'S DAY, HERE'S A SHOW-STOPPING SIDE!
Fresh, wild morels from your own hunt, or a farmers market, or dehydrated
morels from a grocery store - they're almost as good!
1-2 C. chicken stock (Emeril's is a good brand; find it by the soups)
If you are reconstituting store-bought dehrydated
mushrooms, soak them in 1 C. of boiling chicken stock in a bowl for about an
hour. Then drain away the stock and slice in quarters, length-wise (from top to
bottom).
Fresh morels probably need to be sliced, picked over,
rinsed, and soaked in a little salt water for about 20 minutes just to make
sure all the dirt and critters are out. Then drain.
Heat about 1 C. of chicken stock in a cast-iron skillet
over medium-low heat 'til simmering. Add morels. Simmer, stirring occasionally,
for about 10 minutes.
Great as a side dish or a steak topper. This recipe lets
the flavor of the "jewel of the forest" shine through.
Some people like to sauté (cook over medium-low heat)
morels in real butter, though, and if health concerns aren't on the docket,
that's a great taste, too. You can dredge the sliced morels in seasoned flour before
you sauté. Another way: sauté in olive oil with a little minced garlic and a
few splashes of red wine.
Ahhhh! Once you've had the real thing, nothing else will
taste quite like spring!
