Well it is official, the morels have (supposedly) been spotted in Indiana! A friend of the HMC (supposedly) found a small morel, about 3 mm this week AND our local grocery store here in Brown County Indiana is already selling morels from CA! To get everyone in the mood for your up coming fungi finds here is a recipe for Frittata with morels. Shiitake mushrooms and shelled edamame can also be substituted if you cannot find fresh morels or fava beans.
Frittata (Italian omelet) with morels:
1/3 cup shelled fava beams
1/2 cup fresh morel mushrooms (about 2 ounces)
1 tablespoon of olive oil
2 tablespoons grated fresh romano cheese
1 tablespoon finely choped fresh parsley
2 tablespoons sour cream
1 teaspoon chopped fresh tarragon
1/4 teaspoon sea salt
1.8 teaspoon freshly ground black pepper
4 large organic eggs
2 large organic egg whites
fresh tarragon leaves for garnish
Preheat oven to 350 degrees.
Cook favabeans in boiling water for 30 seconds. Remove with a slotted spoon and plunge beans into ice water, drain. Peel tough skin from beans.
Place mushrooms in a small bowl of cold water. Swirl mushrooms gently to remove grit. drain and rinse well. Place on paper town and pat dry.
Heat oil in an 8 inch ovenproof skillet over medium-high heat. Add mushrooms to pan and saute for 5 minutes or until browned. Combine 1 tablespoon of cheese, parsley, sour cream, tarragon, salt, pepper, eggs and egg whites in a medium bowl. Stir ingredients together with a whisk. Add mushrooms and beans to egg mixture. Add egg mixture to pam and cook for 1 minute, stirring gently.
Place pan in oven and bake for 8 minutes at 350 degrees or until edges are puffed and center is almost set. Remove from oven.
Preheat broiler (that funky thing at the bottom of your oven, you know, where you store your pans. Yea, you can cook with that : )
Sprinkle top of frittata with remaining 1 tablespoon of cheeks. Broil 1 minute or until cheese melts. Garnish with fresh tarragon leaves.
Yields 2 servings.
Fat: 20.3g (sat 6 g; momo 9.4; poly 2.6g)
Recipe from Cooking Lightly Magizine, April 2010 from Chef Scott Ketterman of Simpatica Dining Hall, Portland, OG.