Wednesday, July 8, 2015

Morel Mushrooms with Pan-Seared Potatoes

Morel of the most fragrant mushrooms in my opinion. But like most good things, fresh morel mushrooms are rare. They are usually available during the spring season and they are usually found in the wild and not farmed. And hence even during spring time, only a few grocers might bring them in or you can only find them at farmers' markets.

The dried ones are available all year round though. They are still nice but for me, they just can't match up to the flavour and texture of their fresh counterparts. This spring, I chanced upon some fresh morels at the local grocer and a wimp, I bought a handful. It was going for almost $50 a pound.

Morels are so flavourful that they don't really need too much seasoning to taste heavenly. So I got so Yukon gold potatoes, diced them up and simply pan-seared them with the fresh morels. Add a bit of salt and pepper and I got a plate of deliciousness!

Ingredients (appetizer for 2):
1. Handful of fresh morel mushrooms (about 4 to 6 ounces), halved or quartered
2. 1.5 cups small diced Yukon gold potatoes
3. 1 tablespoon grapeseed oil 
4. Salt and pepper to taste

1. Heat grapeseed oil in a saute pan over medium to high heat.
2. Add potatoes and pan-sear until slightly golden brown around the edges. Season lightly with salt and pepper. This will take a little bit of time. Be patient. Undercooked potatoes are not good eats.
3. Add fresh morels and saute for about 2-3 minutes. Season with salt and pepper to taste. 
4. Serve warm!

Tip: If you have fresh herbs on hand, feel free to add some fresh thyme or parsley in there. Will be even more perfect!

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