 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains-or just on its own-or it's a lovely brunch dish served in pastry shells. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter, unsalted |
1 sweet onion, sliced |
2 garlic cloves, minced |
1 cup cooked ham or 1 cup canadian bacon, slivered |
8 ounces fresh morels, halved, brushed clean |
1/2 cup chicken broth |
1/4 cup whipping cream (optional) |
3 tablespoons minced fresh herbs (such as thyme, tarragon or dill) |
1/4 teaspoon salt (optional) |
fresh ground pepper |
Directions:
1. Heat oil and butter in a large skillet over medium-high heat; add onion.
2. Cook, stirring often, until soft, about 5 minutes.
3. Add garlic and ham; cook, stirring often, 1 minute.
4. Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
5. Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
6. Add salt if needed, and pepper to taste.
|
|