Just when I wonder why I choose to O.D. on morels, I'm most likely writing my
last post on morels this year. (More on my upcoming trip to Umbria and Tuscany later).
Sure, you may have a little more time to swoon over fresh morels, but to he honest, they are not the same in 90 degree weather. NYC just hit 90 for the first time today and damned if I was going to buy morels, even though they were available in the market. Morels taste best to me on a bright sunny spring day, with just a touch of a chill in the air as the sun begins to set for dinner. (I can't believe I just wrote that).
I made these morels a few weeks ago in the method I favor most - poached in half and half. You remember - I get a morel mushroom flavored cream that I use to finish morel dishes? This time I strained the morels from this morel cream and pureed them until they just came together.
I spoon this morel mixture down the center of thinly pounded pork fillets, scallopini style. After rolling them like a cigar, I kept them together with a single toothpick and sauteed the pork on very high heat in an olive oiled pan. I really only flip once, just when the one side gets a nice brown exterior. Ladle some of your reserved morel sauce into the pan with the meat to finish, adding a squeeze of lemon and a chopped herb of your choice.
You could pair this with anything. I had some dough in the freezer from a recent tart I made. I rolled the dough and baked the tarts in a small, non-stick muffin pan (buttered) a few hours in advance. This tart is then filled with a mix of roasted spring veggies and rewarmed with some more of the morel cream. Good times.
Are you interested in purchasing morels by the pound? We've found over 200 lbs. this season.
Thanks!
Posted by: Sarah | April 08, 2007 at 10:07 AM