Morel Fricassee

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

1. Heat oil and butter in a large skillet over medium-high heat; add onion.
2. Cook, stirring often, until soft, about 5 minutes.
3. Add garlic and ham; cook, stirring often, 1 minute.
4. Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
5. Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
6. Add salt if needed, and pepper to taste.