In other news, i have started my own mini-garden, planted fruit trees and bushes and sprouted my first seed. and now I hope to be able to chronicle it more and use this as an outlet for some light garden writing.
but enough about that - lets chat new food. Hopefully I will be more up lately on the new things I am trying. There have been quite some discoveries (and HORRIFIC failures) this past year. Right now in the Wood River Valley . . . it is all about morels. These delicious little 'shrooms are quite the task to find but the reward is worth the effort. Know what you are looking for - but after we had the pleasure of procuring a pound morels, I busted out my kitchen gear and got to it.
Morels.Again - with an interest in mycology, jht knew what to look for when he was morel hunting. Research before you eat mushrooms!!! and follow the rules of cleaning when hunting wild fungi. They are like the filet mignon of 'shrooms. Soooo yummy and available in my own back yard.
Morels and Eggs for 2
I didn't want to use cheese and overpower the morel. So I beat 4 eggs and a bit of light cream and scrambled. In a separate skillet I melted 1T butter (be sure not to burn the butter!). I find that mushrooms often get soggy - and you can prevent that if you quickly flash cook them on very high heat. I cooked my morels in the butter for 2 minutes and then folded them into the eggs. Holy yum.
Stuffed Morels
I keep bacon bits in the fridge. Yup. It happens. I grabbed some plain cream cheese and mixed in some bits and a pinch of shredded cheddar. I gently sliced open my morels lengthwise and stuffed a bit of the mixture inside. then I light coated with flour. I heated a bit of olive oil in a saute pan and cooked the morels for 3 minutes covered. again. awesome.
And I am back. Hopefully will be writing here more.
Check out this blog: Snack Tips for Road Warriors
