Bill
Windsor — Reprinted
from "The Tao of Mushroom Hunting," The Denver Post,
May 21, 2003 (see
full article)
Mushroom hunter Bill Windsor says to use
dried morels rather than fresh. Drying concentrates the flavor, and
morels reconstitute very well, although they will lose some volume.
Reconstitute by soaking them in warm whole milk for 30 minutes.
Use just enough milk to cover the morels. At first, the dried morels
will float on the surface. Stir often to be sure they absorb the milk.
Before using, squeeze them to release excess milk back into the soaking
bowl. Strain (for sand and silt) and reserve for use in the following
recipes.
While the flavor of beef goes well with morels, the morels alone can
carry this dish. |
 |
| Ingredients: |
|
30-40 reconstituted morels, sliced in half lenghtwise
1/2 large onion, julienne
2 tbsp butter
1 tsp teriyaki sauce
1 lb of your favorite beef cut, sliced into thin bit-size pieces
(optional)
1 quart sour cream
Milk from the soaking bowl
2 tbsp Marsala wine
Pinch of crushed rosemary
1 bag egg noodles
Salt and pepper to taste
A few sprigs of fresh rosemary
|
|
| Directions: |
In
a large sauce pan, sauté morels and onions in butter over
medium heat until both are browned. Add the teriyaki sauce and the
beef (optional). Quick-brown the beef, leaving the centers pink.
Add the sour cream, soaking milk, marsala wine and crushed rosemary.
Increase the heat to bring the mixture to a boil, then reduce and
simmer 20 minutes, stirring often. This time is needed to allow all
of the flavors to blend.
Meanwhile, cook the egg noodles according to package directions,
being careful to not overcook them.
Place the drained noodles on each plate, then ladle on the morel/sour
cream sauce. Place a sprig of the fresh rosemary on top as a garnish. |
