Volume 29 - Number 3
June 2002 - Online Newsletter

MMS Website

President's Message

Something New...

Foray Schedule for Summer & Fall 2002

Fungi From Spring Meetings

Morel Poetry

Paul Bunyan Corner

Morels In The News

Morels in 2002

Recipe - Ragout of Peas and Morels

MMS Officers

Newsletter Archive

 

 

 

Ragout of Peas and Morels
From: St. Paul Pioneer Press, Friday, May 31, 2002

"Saveur Cooks Authentic French" offers this recipe that calls for fresh peas and dried morels, perfect for when fresh morels are not available. Chef Mitch Omer once wrote an article for Saveur magazine about his experiences foraging for morels.

Makes 4 servings.

12 small dried morels
12 pearl onions
2 tablespoons butter
8 whole small carrots, peeled
and trimmed
1/2 teaspoon sugar
1 cup shelled fresh peas
Salt and freshly ground black pepper

To prepare mushrooms and onions: Wash morels under running water. Trim root ends from onions. Bring 4 cups water to a boil in medium saucepan. Add morels and onions. Cover. Remove from heat. Let rest for 1 minute. Remove onions with slotted spoon. Replace cover. Soak morels for 10 minutes, or until soft. Peel onions.

To make morel Stock: Using slotted spoon, remove morels from water. Rinse well, reserving soaking liquid. Pour soaking liquid through sieve lined with coffee filter. Return to saucepan. Bring to a boil over medium-high heat. Cook for 20 minutes, or until liquid is reduced to 1 cup.

To make ragout: Melt butter in skillet over medium-high heat. Add carrots. Cook for 3 minutes, or until lightly browned. Reduce heat to medium-low. Add onions, sugar and 1/2 cup water. Simmer for 15 minutes, or until liquid evaporates. Add morels and morel stock. Cover. Cook for 5 minutes. Season to taste with salt and pepper.