Let the mushroom hunting begin!
It's official, morels have been spotted in West Michigan.
Don't bother asking where, as a good spot is worth more than gold to the avid mushroom hunter. I will tell you that Oceana County is a good place to start. Western and Northern Michigan is a great place to find these delicious little critters, and we take our mushroom hunting seriously.
A friend of mine here in the office was kind enough to rub it in my face this morning that she found some yesterday.
It's a bit early, but I suspect the big ones will be showing up soon.
You can get more information about morels at http://www.morelmushroom.info/index.html
In the spirit of mushroom hunting season, here's a recipe for the tasty little buggers I found at The Great Morel.
Sautéed Morels with Cream
This is a classic French preparation my husband learned years ago from working in a European cuisine restaurant. He is an Executive Chef trained in many styles of cooking. The ingredients are easy to find except for veal stock which must be made by roasting veal bones for hours, perhaps a good chicken stock could be used instead. Enjoy!
- 15-20 fresh morels or reconstituted dried, cut in half if large
- 1 large shallot chopped fine
- 1 large clove garlic chopped fine
- 2 TBS butter (best with unsalted)
- 2 TBS olive oil
- 3/4 cup chicken stock
- 1 cup heavy cream
- salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks.
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