My son’s an expert and finding the best and the biggest in the woods!

SETTING THE FLAVOR OF MORELS FREE
TODAY’S LESSON: Nothing is as delicious as fresh morel mushrooms sautéed 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 tobring 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, plump stems. The texture should be pliably 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 ofthe 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.

 

Morel Mushroom & Wild Ramp Blini

Makes 4 servings

4          Rye Blini, cooked recipe follows

1          tablespoon unsalted butter

8          ounces fresh morel mushrooms, cleaned and stems trimmed as necessary

16        small ramps, pull off coarse outer skin, trim roots and rinse as necessary

            Porcini sea salt

            ground Telecherry black pepper

1          tablespoon snipped fresh chives

2          tablespoons creme fraiche

2          tablespoons Purple Haze goat cheese

 

To Make:

 

Position the cooked blini in the center of each warm serving plate. 

 

In a medium skillet over high heat add the butter cooking until it starts to brown.  Add the morels cooking until seared on all sides, about 3 minutes.  Add the ramps cooking until wilted and tender, about 1 minute.  Add the chives.  Season to taste with Porcini salt and black pepper.  Remove from the heat.  Position the morels atop the blini.  Artistically position the ramps atop the morels.

 

In a small bowl combine the creme fraiche and goat cheese.  Spoon the creme fraiche atop the ramps.  Serve.

 

Created by Chef Jimmy Schmidt