Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   What You Cooked Last Night (http://www.fornobravo.com/forum/f25/)
-   -   The Morels have arrived (http://www.fornobravo.com/forum/f25/morels-have-arrived-3668.html)

Inishta 03-30-2008 10:36 PM

The Morels have arrived
 
1 Attachment(s)
That king of mushrooms, the harbinger of spring appeared on the mountain a couple of days ago. I love them. I made a slow-cooked Stroganoff with the mushrooms added for 5 minutes at the very end.

Anticipation got the better of me and I forgot to take an 'after' shot........:o

Attachment 6159

:cool:

mannextdoor 03-31-2008 11:46 AM

Re: The Morels have arrived
 
Quote:

Originally Posted by Inishta (Post 28006)
That king of mushrooms, the harbinger of spring appeared on the mountain a couple of days ago. I love them. I made a slow-cooked Stroganoff with the mushrooms added for 5 minutes at the very end.

Anticipation got the better of me and I forgot to take an 'after' shot........:o

Attachment 6159

:cool:

Inishta

That sounds to good. Our morels will be comeing in about 4 weeks. May I get that recipe.
Mannextdoor:)

gjbingham 03-31-2008 06:00 PM

Re: The Morels have arrived
 
Morels - $10 an oz.at the supermarket! The hunting days are dissappearing around here quickly. Open lands are quickly being closed off to the public. Sad, sad. :(

cvdukes 03-31-2008 08:09 PM

Re: The Morels have arrived
 
$10 an oz! No wonder I've always been amorel.

Inishta 03-31-2008 11:42 PM

Re: The Morels have arrived
 
:eek: I've just put $80 dollars worth of mushrooms in a stroganoff for 2.

I need to go lie down................:D

This recipe was for myself and the boss. Adjust to suit.

Beef and mushroom stroganoff.

1/2 kilo (1lb.) good quality lean beef cut across the grain in strips or cubes, your choice.
250 grams (1/2 lb) Morel mushrooms. Again substitute mushroom of your choice.
250 mil (1/2 pint) beef stock homemade for preference
Salt, black pepper and chilli flakes to taste
1/2 tsp dried Thyme or Oregano
1 tblsp Plain flour
Slosh of red wine
1 medium onion, chopped
A couple (or more....;)) cloves of garlic crushed with a little sea salt
1 tbsp of sour cream, yoghurt or cream.........up to you
1 small gherkin dried well and sliced
Olive oil
Chopped flat leaf (Italian) parsley to garnish


Put flour, salt, pepper, chilli flakes and herbs in a freezer bag or similar and mix well.
Add beef and shake to coat with flour. Good way of keeping kitchen clean.
Remove beef and add the flour mixture to the stock. This will add flavour and thicken the sauce.
Heat some oil in a heavy based dutch oven or similar and brown the beef all over.
Remove from pan and put a little more oil if required. Add onions and garlic. Cook a few minutes until golden brown
Deglaze the pan with the red wine, scraping up all the juicy bits. Add beef and beef stock mixture.
Bring to a simmer and put in a 2 log mediun heat oven for approx 1 hour.
Check half way through, this is not an exact science.
The last five minutes put in the Morels, cut in half, and the gherkin.
Remove from oven, check seasoning and stir in cream, yoghurt or sour cream
Serve garnished with parsley if you're trying to impress

Noodles, rice or simply hot crusty bread are all great with this.

NB. Morels should be soaked overnight in salt water, weighted with a plate to keep submerged.
Different mushrooms may require more chopping and longer cooking time. Up to you

Enjoy.

:cool:

mannextdoor 04-01-2008 07:56 PM

Re: The Morels have arrived
 
Thank You Inishta

Can not wait to try it. I love those Morels.

Mannextdoor

jeff 04-04-2008 05:29 PM

Re: The Morels have arrived
 
Inish,
Australia has a very poor tradition of eating wild fungus. I do wish I knew more about them/it. Afraid I'm a scaredycat. Same goes for a lot of our "herbs" as well.
The price of being a relatively young culture I guess.
teach.

asudavew 04-04-2008 05:33 PM

Re: The Morels have arrived
 
Quote:

Originally Posted by jeff (Post 28624)
Inish,
Australia has a very poor tradition of eating wild fungus. I do wish I knew more about them/it. Afraid I'm a scaredycat. Same goes for a lot of our "herbs" as well.
The price of being a relatively young culture I guess.
teach.

Don't eat a thing Jeff, unless you know exactly what it is..........
But you already knew that!

Try shrimp instead of shrooms... or you could pick shrooms out of cow pies!


How is life down under my friend?

Fall coming?


Dave

someday we should have a beer
The land down under is on my radar.

jeff 04-04-2008 06:19 PM

Re: The Morels have arrived
 
Dave,
Our home is a redneck-free-zone. What to do, what to do.hahaha.
Mate few things would give me greater pleasure than to share a few lies over a frothy chop or three.

Yes life is good mate. The Princess and her Lad are home from London for their wedding on April 17. Hope the weather doesn't cool too much before then, as there isn't a great deal of material in her wedding dress (or so I'm told).
A 35kg suckling pig eh. The poor mum! Just imagine the jugs!!
Best I stop.
J.

mannextdoor 04-24-2008 08:29 PM

Re: The Morels have arrived
 
5 Attachment(s)
Quote:

Originally Posted by Inishta (Post 28006)
That king of mushrooms, the harbinger of spring appeared on the mountain a couple of days ago. I love them. I made a slow-cooked Stroganoff with the mushrooms added for 5 minutes at the very end.

Anticipation got the better of me and I forgot to take an 'after' shot........:o

Attachment 6159

:cool:



It has been about four weeks. My mushrooms came in right on time. I have not had time to try the Beef and mushroom stroganoff yet. Since I just started finding the Morels as of yesterday. We are finding the small grays right now. The big blonds will be stating in another week or so. We will have about three good weeks of picking. I hope to get out every day. Yesterday I picked 267 morels and today my son in law and I picked 320.


All times are GMT -7. The time now is 05:04 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC