Originally posted by lleechef
So if anybody has any thoughts about cooking morels...
I recently ordered a big bag of dried ones. After re-hydrating, I've been either sauteing in butter to serve as a side, or taking EV olive oil, sauteing shallots and garlic, then adding the morels at the last minute, then tossing with pasta. I LOVE the taste of morels.
Here's a recipe from earthy.com that I've been wanting to try, but haven't yet: Morel Fettuccine with Chevre
2 c Cleaned, halved, uncooked morels
2 oz Whole butter
4 c Cooked egg Fettuccine
1 T Fine minced shallot or red onion
1/2 c Peeled, seeded and chopped tomato
4 oz Crumbled fresh Chevre (goat cheese)
2 oz Medium body Chardonnay
Chives for garnish
tt salt and pepper
Heat a medium size saute pan on high until hot, turn down to medium heat.
Add whole butter and shallots and sweet until translucent, then add morels. Cook morels until soft and add fettuccine that has been warmed so not to shock the saute pan.
Add tomatoes, herbs and white wine toss all together and season with salt and pepper.
Plate using a swirling motion to create height, and garnish with the chevre.
Good luck with the pheasants! Might want to pick up a shotgun just in case (you'll find good future use for it, regardlesss) but I'd just love to hear that you brought down some with your .22. Sounds like you're one helluva shot. Please report back on your success!