Oh My, Morel Mushrooms!

 

Pretty? Maybe not, but morel mushrooms sure are delicious and should be incorporated into your breakfast recipes.

Morel mushroom hunting in Wisconsin in the spring is like a secret society, with mushroom aficionados reluctant to share their hunting spots. However, our innkeepers are always happy to share their recipes, and so we reached out to our members for their favorite morel mushroom recipes.

If you’ve never tasted a morel mushroom, you’re in for a treat with this recipe for Eggs Benedict with Morel Mushrooms and Asparagus from Sweet Autumn Inn in Lake Mills.

Ingredients:
1 T. Olive oil
1 Large shallot, finely diced
1 Clove garlic, finely diced
1/2 t. fresh thyme, chopped
1 T butter
8 oz. morel mushrooms, halved or quartered depending on size
1/4 C white wine or broth
1/2 C heavy cream
Salt & pepper to taste
12 spears asparagus, lightly sauteed or blanched
4 poached eggs
4 slices of multi grain bread, lightly toasted

Directions:
Heat the oil in a pan over medium heat, add the shallot and cook until tender, about 2-3 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Add the butter and let it melt. Add the mushrooms and cook until they release their moisture, about 3-5 minutes. Add the wind or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low. Poach the eggs in your favorite method.

To Plate:
Place piece of toast on the plate, top with the asparagus, poached eggs and creamy mushroom sauce.
This recipe will make enough to serve four.

Not a morel mushroom hunter? You could also try this recipe for Oven Baked Mushrooms from Pedal’rs Inn in Wales.

An open faced breakfast sandwich on a grilled ciabatta roll with roasted bacon, poached egg topped with chocolate bacon gravy and a side of oven roasted mushrooms from Pedal’rs Inn.

Ingredients:
2 T of unsalted butter
16 oz of sliced porcini mushrooms
2 tsp Of Worcestershire sauce
1/2 tsp Fresh ground black pepper
1 T of flour
1/4 cup sour cream
Shredded Swiss cheese

Directions:
Preheat oven 325. In a sauté pan, melt butter on medium high heat. When butter begins to sizzle place mushrooms in pan. Sauté mushrooms until edges start to brown. Do not let them go until all the juice rendered. Stir in Worcestershire sauce and black pepper. Remove from heat and sprinkle with flour. Stir mushrooms covering with flour. Return to medium heat and add in sour cream being sure to pull in pan scrapings. Pour into individual tart pans or 8×8 oven safe serving dish. Top with Swiss cheese and place in oven for 20 minutes or until cheese is melted. Serve warm. Serves 4.

Added Tip: When traveling to Wisconsin B&Bs in the spring, ask the innkeeper about local farmers’ markets, where you may be able to snag some morels, plus other spring favorites like asparagus and rhubarb. You’ll never leave empty-handed at the state’s largest farmers’ market which happens every Saturday on the Capitol Square in Madison. Who knows, you might even run into innkeepers from The Buckingham Inn, The Livingston Inn,  and Hotel Ruby Marie when you’re there!

 

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