Tuesday, June 14, 2011

I love my sister in law...

...so much so that I shared with her my morels. At $3 per oz... this is not something you just toss around... but they are well worth it.

Morels have a fairly short season in the spring and if you get to the farmers market early enough you can count on River Valley having them.

To clean them cut in half and rinse under cool running water to remove any dirt. Then pat dry.

For this simple orzo dish, I sauteed the mushrooms in oil and butter that was infused with fresh herbs, brought by my sister in laws girlfriend. (She is an awesome gardener, unlike myself, and always brings awesome treats...that is if you could basil and tomatoes as treats. Thanks Noa!)


To flavor the oil, warm in a pan and add fresh herbs, here I used sage and rosemary. Cook for a minute or two until the herbs begin to bubble.


Drain the herbs and put the oil back in the pan, add a touch of butter and add the mushrooms. Saute over medium for a few minutes until the soften. Season with salt and pepper.


I used orzo, though any pasta will work. After draining, toss with oil and add the cooked herbs and mushrooms. I also tossed in some fresh spring onion. Season with salt and pepper to taste and top with fresh Parmigiana. This is great served at any temperature.


1 comment:

  1. Thanks for sharing this recipe. Every spring I make the morel mushrooms the same way - fried or fried with gravy. After a few "messes" it gets old. I'm definitely trying this recipe next spring. Thanks!