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Sunday, March 29, 2020

Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere


It's foraging time for Morel mushrooms and I must say, I hit the proverbial jackpot!  In all my years of hunting with my best mate and his family, as well as more recently, my sister Bonnie and brother in Law Jackie, this time I was alone and happening by a location where I'd previously photo documented around 30 other types of mushrooms, most I never knew existed.  I was mid sentence describing the mushrooms I'd logged before, when my eyes beheld one large elusive and magical morel, standing tall within 10 feet of my car window.  I immediately stopped my vehicle exclaiming how I thought I was certain that I'd finally found a morel, after 3 long years.  
I  hustled from the car , explaining what was happening to my cousin Bradley, who happened to join me during tasking earlier in the day.  I looked around from the first morel and the impromptu hunt went into full swing! I was ecstatic, scurrying to and fro, shouts of joy on repeat for the next 30 minutes.  In all, we accumulated just over 120 morel mushrooms, and made up for all those years, of hoping and wishing upon the mushroom star, I felt like a champion, with a glow of satisfaction for the remainder of the day.  
That was Tuesday. The following recipe is derived from the morels I found with my kiddoes yesterday, for class outside. They even found a couple each and I was super stoked for them. We found around 25 yesterday at the same location. 
If you are a mushroom enthusiast, I hope you get a chance to feel the excitement and get your hunt on , I have a hunch that the 'Hickory Chickens' are running rampant this year! Happy Hunting!
Recipe:
For One Omelet
1/2 c. morels, (soaked in salted water for 5-10 minutes, swished, squeezed dry and placed on paper towel)
Halve Morels
1 pat butter
 Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste
3 large eggs
1/4 c. asparagus tips
Aged Gruyere to taste, optional
Saute morels and asparagus over medium high heat with butter and a drizzle of olive oil
Remove from pan after about 2 minutes, and add beaten eggs to pan.
Swirl and shake pan and turn heat down to medium. 
Flip egg before adding Morels and Asparagus to one side of the egg.
Remove from heat.
Grate or Shave a scant amount of cheese over veggies.
Fold the unadorned side onto the deliciousness. 










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Best,
D. Smith :)

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