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This is how I cooked the morels I foraged:

Morels on the cutting board

3 tablespoons butter

2 lbs assorted mushrooms, chopped

2 medium onions, finely diced*

6 cloves garlic, finely diced*

2 tablespoons flour

½ cup sherry

1 cup mushroom or vegetable stock

1 cup sour cream

Melt 2 tablespoons butter.  Sauté mushrooms in batches ‘til done.  Set aside.

Cooking the morels

Melt the rest of the butter and sauté onions until clear, about 5 minutes; add garlic and sauté 2 minutes more.

Sprinkle the flour over the onion-garlic mixture and stir in.

Remove pan from heat.  Add sherry and half the stock.

Return to heat; stir ‘til sauce thickens.  Add rest of stock a bit at a time, stirring until thick.

Put the sour cream in a bowl; add a few tablespoons of sauce to the sour cream and stir (this is to get the texture right).  Then add the sour cream mixture to the sauce.

Add mushrooms and cook until heated through.  Serve over egg noodles. Makes about 6 servings; excellent reheated!

Morel and button mushroom stroganoff over egg noodles, served with a side salad of dandelion greens and young basswood leaves, also foraged.

*Dicing the onions and garlic very finely helps make the sauce extra-creamy: it’ll add flavor to the dish, but you won’t be distracted by the texture of large pieces of onion.

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