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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.
Oh my pretties...come to mama.
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.
What ya need.
To make things even more Spring-like, grab some of those Spring onions and let’s get cooking.
Saute onions first, the bulby part.
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.
Add morels.
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”.
Wine makes everything better. Use stock or water if you don't do booze.
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.
Let braise until the morels are tender.
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.
Add some of the tops of the onions.
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 some cream.
Last is the cream. Pour in about half a cup and let the mixture thicken.
Now, marvel as it all becomes one with one another. Season with salt and pepper.
I lied. LAST is seasoning with salt and pepper to taste. Gloat because you’re in the kitchen eating a morel before anyone else.
Sofa king delicious.
Serve on toasted baguette, or the toasted bread of your choice.
Ingredients
- 1/4 lb fresh morels, whole if small, or cut into 1-inch pieces
- 1 bunch Spring onions (3 or 4), sliced thin (whites and tops)
- 2 Tbsp butter
- 1 Tbsp good quality olive oil, such as Bariani
- 1/3 cup dry white wine
- 1/2 cup cream
- salt and pepper to taste
- 8 slices toasted baguette
Instructions
- Heat butter and oil together over medium heat. Add the white part of the onion and sauté until soft.
- Add morels and sauté for about a minute.
- Add wine and let braise for about five minutes, or until the morels are tender.
- Toss in about 1/3 cup of the chopped green tops of the Spring onions. Stir through.
- Add cream and cook, stirring until the mixture thickens.
- Season with salt and pepper to taste.
- Serve on top of toasted baguette.
This looks like my kind of snack. I may have to stop by Taylor’s on the way home.
I can’t believe I used to hate mushrooms as a kid. I love them so much. This recipe looks delicious but a little pricey for me. I’ve done something similar with cheapie mushrooms but I bet it’s definitely not as tasty.
Shannon, you could do this for you and V for $5 as an appetizer, just buy a few and cut them up and use more spring onions!