I got another (and the last) bag of morel mushrooms from the hunter/gatherer about a week ago.
These were grays and yellows.
There were really BIG shrooms and teeny-tiny shrooms.
I first made an impromptu pasta with a sauce of morels, ramps, and ricotta salata cheese. I ate it over black pepper parpadelle noodles, which were actually too hearty for the delicate sauce.
Then, I saw a picture of veal chops with a morel mushroom sauce on Sunday Nite Dinner and decided to make that for dinner the next day.
I adapted the recipe slightly and ate it over porkchops with fresh asparagus.
Morel & Coconut Cream Cognac Sauce
- 6 tablespoons of canola oil
- 1 pound morel mushrooms, cleaned, halved if large
- 3 tablespoons ramps, diced
- 1 tablespoon fresh thyme leaves
- 1/2 cup Cognac
- 1 tablespoon Dijon mustard
- 3-4 tablespoons unsweetened coconut cream
- Kosher salt and freshly ground pepper to taste
- Heat 2 tablespoons oil in a large ovenproof sauté pan over medium-high heat. Add the morels and sauté until they are tender and give up their liquid, about 5 minutes. Add the ramps and thyme and sauté until softened, about 3 minutes. Transfer to bowl and set aside.
- Preheat oven to 400°F. Generously season chops with salt and pepper on both sides. Heat 2 tablespoons oil in the pan over high heat. Add chops to pan and sear until golden brown on both sides, about 3-4 minutes per side. Place the pans into the oven to finish cooking, about 5-6 minutes, or until desired doneness. Transfer the chops to a plate.
- Deglaze the pan with Cognac, scraping up any browned bits on the bottom of the pan. Add Dijon mustard and stir to incorporate. Add the coconut cream, sauteed mushrooms, and any juices from the resting chops and bring to a boil. Adjust seasonings to taste. To serve, place one chop on each plate and spoon the morels on top.
Morel season is one of my favorite times of year. Nothing more exciting than wandering at my grandparents trying to find them.
I love the pork chop with morel sauce idea.
Oh yeah and on the subject of bacon vodka. For a bloody mary yes it is awesome however, straight up it tastes like a night of drinking vodka martinis followed by eating at a greasy spoon.
I have added it to some pasta sauce for a quick bacon vodka sauce and it works out great for that. However, culinary wise that is my extent of screwing around with it.
Oh yeah it is also that cool party trick to pull out of the freezer and scare people.
One word of advice strain freeze strain freeze strain freeze till a good majority of the bacon grease has been strained out.
Good luck! What all do you have planned for the class?
Post a Comment