Eric and I found a bunch more wild morel mushrooms this week. When I say a bunch, I mean 52, to be precise. Black morels and blond morels.
Eric sauteed a handful of them in butter and white wine to have with a Del Monico steak for dinner earlier this week. I made pasta with a sun-dried tomato cream sauce for myself the night he had the steak because I wasn’t in the mood for beef. I should have added some morels to the pasta sauce because it turned out to be surprisingly bland. Eric kindly shared his sauteed mushrooms with me , which were unbelievably succulent. You can’t underestimate the power of a simple butter and white wine saute to enhance the natural flavor of morel mushrooms. Eating them was a religious experience.
The sauteed morels gave Eric the brilliant idea for a crepe with morels, and last night he made one bursting with mushrooms for me for dinner. We debated whether or not to add cheese to the morel crepe. When I make crepes with sauteed button mushrooms and leeks, I always add goat cheese, but I decided I wanted a pure morel crepe. I didn’t want any other ingredients to hide the earthy, meaty flavor of the morels.
The crepe was wonderful. Eric has become quite the master crepe maker in the last few years. He loves making them. When we first met, I made them quite a bit, but since then he has happily supplanted me as the house crepe maker.
We hope to try making stuffed morels soon.