First morels we have found in 2018!
While following a baby beaver we came across a bed of these wonderful mushrooms under this tree!!
SETTING THE FLAVOR OF MORELS FREE
TODAY’S LESSON: Nothing is as delicious as fresh morel mushrooms sauteed in sweet butter but how can you enjoy the flavor without all the fat? The trick is in the technique and we’ll show you a couple of methods to bring out that special morel taste.
WHY IT TASTES SO GOOD: Mushrooms are mostly water which contains almost all of the distinct flavor profile. Cooking techniques which concentrate these juices will intensify the flavor of the morel. Besides the direct mushroom taste, the use of high heat during cooking will caramelize the natural sugars to produce that wonderful, deep-toasted flavor. The overall combination of these two flavors produces that incredibly rich morel mushroom flavor.
ADVANTAGES: Cooking with low or no fat obviously has its health advantages but also allows the subtle flavor of the mushrooms to come forward no longer covered by the taste of heavy fat. Morels are low in calories with lots of fiber, some vitamins, minerals and, most importantly, that great taste.
HOW TO SELECT PERFECT MORELS: Wild morels can be a number of different species which will result in slight variations of flavor and texture. Select the best by freshness as noted by full, shriveled stems. The texture should be supple, never dry or soggy. Avoid crumbly paper-like mushrooms which will disintegrate when cooked. Store in a paper bag with a few holes poked in it for ventilation, in the coldest part of the refrigerator. Use within a few days to enjoy them at their peak.
TRICKS OF THE TRADE: Mushrooms are like sponges. Clean the mushrooms by trimming the stems, then brushing away the dirt with a stiff, small brush, such as a toothbrush. If they are dirtier, rinse well under slowly running cold water, one by one, and immediately drain in a colander. NEVER soak or submerge in water. Dry in a lettuce spinner or on paper toweling well. The trick to concentrated mushroom flavor and cooking without steaming is to keep the mushrooms dry.
TRY YOUR TECHNIQUE:
GRILLED MORELS WITH GARLIC, CHIVES, AND BALSAMIC
Makes 4 appetizer servings of 6 grams carbohydrates,
1 grams of protein and 1 grams fiber
Prep Time 5 minutes – Cook Time 10 minutes
3 tablespoons extra virgin olive oil (C=0g)
4 cloves of garlic, minced fine (C=4g)
1 pounds of cleaned morel mushrooms, stems removed if woody
(C=10g)(P=4g)(F=4g)
Sea salt (C=0g)
freshly ground black pepper (C=1g)
1/4 cup flat parsley leaves (C=1g)
1/4 cup snipped fresh chives (C=1g)
1 finely grated rind of one lemon (C=2g)
2 tablespoons balsamic vinegar (C=1g)
2 tablespoons white truffle oil (C=0g) OPTIONAL
1/4 cup paper thin shaved Parmesan cheese (C=4g)
4 sprigs of chives or parsley for garnish (C=0g)
Preheat the grill.
In a medium bowl combine olive oil and garlic. Add the mushrooms tossing to coat. Season with salt and a generous dose of black pepper mixing well to combine.
Transfer the morels to the grill and spread evenly to ensure consistent cooking. Cook until well seared, about 3 minutes. Turn the mushrooms over with a metal spatula or tongs, cooking until tender about 3 minutes. Transfer the mushrooms with a spatula back to the bowl.
Add the parsley, chives and lemon rind to the mushrooms and toss to combine. Drizzle the mushrooms with the balsamic vinegar and optional truffle oil while tossing Adjust the seasonings as necessary. Add the shaved Parmesan while tossing.
Divide the mushrooms to the center of the serving plate. Garnish with a sprig of chives or parsley.
COOKING NOTE I: (C=0g)(P=0g)(F=0g)indicates the total carbohydrates, total protein & total fiber in grams for the ingredient listed.
© Jimmy Schmidt
