Recipe by Chef Kate
May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains--or just on its own--or it's a lovely brunch dish served in pastry shells.
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
- 1 sweet onion, sliced
- 2 garlic cloves, minced
- 1 cup cooked ham or 1 cup Canadian bacon, slivered
- 8 ounces fresh morels, halved, brushed clean
- 1⁄2 cup chicken broth
- 1⁄4 cup whipping cream (optional)
- 3 tablespoons minced fresh herbs (such as thyme, tarragon or dill)
- 1⁄4 teaspoon salt (optional)
- fresh ground pepper
Directions See How It's Made
- Heat oil and butter in a large skillet over medium-high heat; add onion.
- Cook, stirring often, until soft, about 5 minutes.
- Add garlic and ham; cook, stirring often, 1 minute.
- Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
- Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
- Add salt if needed, and pepper to taste.