“Yes, I like dried morels better, too”, mentions softly Louie. Louie is one of my food heroes. Often, and not always, Louie can be found at Granville Island
Louie is my mushroom mentor during chanterelle & mushroom season in autumn, morel season during spring, and dried-mushroom season anytime. During autumn, when the wild mushrooms are at most abundant, I simply buy whatever Louie suggests. I sauté the mushrooms with some olive oil or butter with some shallots and devour them with toasted baguette or brioche. Here is a recipe using Louie’s wonderful morels:
Fried Eggs with Morel Cream Sauce (serves 2)
- 10-12 dried morels (soak for about 10 minutes in least amount of boiling water as possible - about 1/4 cup of water).
- 4 free range eggs
- 3 Table spoon of butter
- 1 Table spoon of minced shallots
- 3-4 Table spoons of apple cider, red, or white vinegar
- ¼ cup of whipping cream
- Salt and pepper to taste
- Some chopped parsley
This is not breakfast. First, pour your loved one and yourself a glass of wine. Warm up the plates in the oven (around 150 F). Place a frying pan on medium heat. Add the butter. When the butter foams, crack eggs and fry them sunny-side up. Remove the cooked eggs to the warmed plates. Add the mined shallots and sauté them for a minute or two. Add the vinegar to the pan and cook until there is a very little vinegar left. Add the juice from the soaked morels to the pan and careful to discard a tablespoon or so of the juice at the bottom of the bowl as it will contain some soil and/or impurities. Increase the heat and cook for 1-2 minutes more until the liquid is reduced about half. Reduce heat and add the cream and soaked morels. Cook a couple of minutes. Add salt & pepper to taste. Spoon over the sauce around the plates with eggs and serve with some crusty baguette. Eh Voila.
Soak the dried morels or other mushrooms and try them in a risotto dish. All mushroom dishes are wine friendly. I often have the wine with Pinot Noir or Gamay based wines, such as Le Tel Quel, Cheverny or Pinot Noir from Thierry Puzelat(Puzelat-Bonhomme or his family estate of Le Clos du Tue-Boeuf) or LaBoudinerie or Mon Cher from Noëlla Morantin. Life is good with Louie’s mushrooms. Thank you Louie!
