Morels are heeerrrreeee! And by here, I mean I bought some at Taylor’s Market. I know that there are people out there foraging and such but I am not that kind of girl. Let me be perfectly clear: Morels are expensive. $39.99 per pound. Which is why people prefer to forage for them, I suppose.
It’s not like you are going to eat $40 worth of morels in one sitting anyway. I served this dish as an appetizer for four people and only used a quarter-pound. It was worth every penny.
To make things even more Spring-like, grab some of those Spring onions and let’s get cooking.
This is a riff on a classic French dish–Morilles à La Crème…..or in English, Morels in Cream Sauce. It’s the same basic recipe except I swapped out Spring onions for shallots. This is often eaten on toast but you can also pour it over an omelette, or crepes, or a steak, or pasta….the possibilities are endless really.
I read that small woodland creatures often like to live inside morels, so you probably want to give them a good rinse to you’re not getting any extra “protein”.
Sometimes morels are tiny, and in that case you can leave them whole. The ones I got were pretty big, and in one instance quite huge, so go ahead and chop them into about one-inch sections.
First you’ll sauté the onions and morels together, then pour in about a half-inch of white wine so the morels can braise a little. It will take about five minutes until they are tender.
Remember those Spring onions? They had green tops. I didn’t use them all, but I chopped some and tossed them in for color and a little crunch.
Using your weird claw hand, awkwardly pour in about a half a cup of cream and let the mixture thicken.
I lied. LAST is seasoning with salt and pepper to taste. Gloat because you’re in the kitchen eating a morel before anyone else.
Serve on toasted baguette, or the toasted bread of your choice.