Bill Windsor
Mushroom
hunter Bill Windsor says to use dried
morels rather than fresh. Drying concentrates the flavor, and morels
reconstitute very well, although they will lose some volume.
Reconstitute by
soaking them in warm whole milk for 30 minutes.
Use
just enough milk to cover the morels. At first,
the dried morels will float on the surface. Stir often to be sure they
absorb
the milk. Before using, squeeze them to release excess milk back into
the
soaking bowl. Strain (for sand and silt) and reserve for use in the
following
recipes.
While
the flavor of beef goes well with morels, the
morels alone can carry this dish.
Ingredients:
30-40 reconstituted
morels, sliced in half lengthwise
1/2 large onion, julienne
2 tbsp butter
1 tsp teriyaki sauce
1 lb of your favorite beef cut, sliced into thin bit-size pieces
(optional)
1 quart sour cream
Milk from the soaking bowl
2 tbsp Marsala wine
Pinch of crushed rosemary
1 bag egg noodles
Salt and pepper to taste
A few sprigs of fresh rosemary
Directions:
In a large saucepan,
sauté morels and onions in butter over
medium heat until both are browned. Add the teriyaki sauce and the beef
(optional). Quick-brown the beef, leaving the centers pink.
Add the sour cream, soaking milk, Marsala
wine and
crushed rosemary.
Increase the heat to bring the mixture to a boil, then reduce and
simmer 20
minutes, stirring often. This time is needed to allow all of the
flavors to
blend.
Meanwhile, cook the egg noodles according to package directions, being
careful
to not overcook them.
Place the drained noodles on each plate, then ladle on the morel/sour
cream
sauce. Place a sprig of the fresh rosemary on top as a garnish.
Contributed by Ken and Marti Cochran