Recipe: Wild Morel Mushrooms with Egg
At the end of walking my dog yesterday, I was greatly surprised to find a familiar looking mushroom growing in my flower bed. I knelt down to inspect it. Holy crap it was a Morel! Morels don’t really grow here in Boise due to the high desert climate, so I was very excited to see these delectable little morsels in my yard.
Where there’s one morel there’s always more, so I scavenged the yard and found a total of four. Oh how it made my day! “God must love me,” I thought to myself, than happily ran inside to clean them up. Morels are one of my favorite mushrooms. They have a very earthy flavor, but are delicate and mild at the same time. Their texture is firm, never soggy, and are very versatile in the kitchen.
I had all sorts of visions of preparing some delicious gourmet delights….things with pine nuts, goat cheese, and cognac; but alas, I settled on enjoying my wild front yard morels in simple purity: Morels with Scrambled Eggs.
If this wasn’t one of the best things in the world to eat, I’d be embarrassed to post a recipe like this on The Bald Gourmet, but as it stands, this is one of my all time favorites. These two flavors compliment each other so well that I’m surprised they are not served in every 5 star restaurant in the country. Earthy, savory, meaty, soft, chewy, buttery….oh no!
I’m sharing the purest form of the recipe, but you can add some fresh rosemary or time, garlic, hard-aged-cheese, potato, or sausage to it. It’s awesome served on some good crunchy whole grain bread, or made into a frittata.
- Roughly 1 cup of chopped morel mushrooms
- 2 thin slices of large onion, chopped
- 1/2 tablespoon butter
- 3 large eggs
- Salt and pepper to taste
Melt butter in pan and add the onions and garlic. Season with salt and pepper. Cook over medium-high heat until onions are soft and mushrooms are starting to brown, about 8 minutes. Beat eggs in a bowl with a tablespoon of water or milk. Pour over the eggs, season with salt and pepper, and scramble together with the mushrooms.
Serve on lettuce leaves or toast. Eat and hum.
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