Morel Mushrooms
Discussion
Dear All
I've developed an obsession to have a go at Fillet Mignon with a Morel sauce, topped off with Foie Gras.
Got a bit of a shock when I started to look out for the Morel Mushrooms.
So two things really:
Firstly: Does anyone know of a good supplier of these mushrooms at reasonable cost?
Secondly: What taste characterisitcs do these particular mushrooms have? Are the flavours very defined , or subtle. Is there anything that
they can be likened to?
Basically, I'm hedging my bets against doing a great meal to only to find I'm not impressed by the sauce.
Ta.!
I've developed an obsession to have a go at Fillet Mignon with a Morel sauce, topped off with Foie Gras.
Got a bit of a shock when I started to look out for the Morel Mushrooms.
So two things really:
Firstly: Does anyone know of a good supplier of these mushrooms at reasonable cost?
Secondly: What taste characterisitcs do these particular mushrooms have? Are the flavours very defined , or subtle. Is there anything that
they can be likened to?
Basically, I'm hedging my bets against doing a great meal to only to find I'm not impressed by the sauce.
Ta.!
and a good alternative for your proposal is to use dried ones as they dry well (like porcini) - and you wouldn't get fresh ones anyway now
Basically give the dried ones a short rinse then soak in water which has just boild up once (like you would make tea) and let rest whilst for a while when you are ready to cook make your morels into bight sized pieces (or leave big nes whole) and sautee with some chopped shallots - if you dare -- flambee with some cognac or brandy and fill up with a lug of the same wine you going to serve with the food - a pinche of frsh thyme leaves and some mustard powder wouldn't go amiss, too
once al cookes through strain morels, keep warm in oven and make your steak- whilst this is happening boils sauce to reduce to right consistency and stir in butter and creme fraiche (do not boil after that or will split) and season to taste
Gratinee mushrooms onto your steak with your foiee if you really must (it will be good enogh without beeing cruel...)
This sauce will work also really well if you subsitute half of the ine for port and use it on un unsuspecting organic chicken breast...
enjoy
Dried morels you will find in the appropiate counter of a waitrose or big sainsbury or tesco - I do not know how much is in a bag - will set you back about 6 quid and be enough to make sauce for 2
Basically give the dried ones a short rinse then soak in water which has just boild up once (like you would make tea) and let rest whilst for a while when you are ready to cook make your morels into bight sized pieces (or leave big nes whole) and sautee with some chopped shallots - if you dare -- flambee with some cognac or brandy and fill up with a lug of the same wine you going to serve with the food - a pinche of frsh thyme leaves and some mustard powder wouldn't go amiss, too
once al cookes through strain morels, keep warm in oven and make your steak- whilst this is happening boils sauce to reduce to right consistency and stir in butter and creme fraiche (do not boil after that or will split) and season to taste
Gratinee mushrooms onto your steak with your foiee if you really must (it will be good enogh without beeing cruel...)
This sauce will work also really well if you subsitute half of the ine for port and use it on un unsuspecting organic chicken breast...
enjoy
Dried morels you will find in the appropiate counter of a waitrose or big sainsbury or tesco - I do not know how much is in a bag - will set you back about 6 quid and be enough to make sauce for 2
Thanks folks. I must admit I did a double take when I saw the cost of the mushrooms.
I expected the steak and Foie Gras to be expensive , but the mushrooms caught me unawares.
What I may do, is try the sauce recipe with more run of the mill fungi first, get an idea, perhaps practise technique.
Its in my head now though, it has to be done.
I expected the steak and Foie Gras to be expensive , but the mushrooms caught me unawares.
What I may do, is try the sauce recipe with more run of the mill fungi first, get an idea, perhaps practise technique.
Its in my head now though, it has to be done.
Cheese Mechanic said:
Melman Giraffe said:
Try to buy dried ones from Waitrose
Scouting the place on Friday (Stamford) Try here (not used but they talk a good case): http://www.wildaboutmushrooms.co.uk/shop.php
Morels are expensive, but you don't need very many to flavour a dish.
Mobile Chicane said:
It is, but I haven't found any this year.
Best yields are after a b
d cold winter - hence they're a common Alpine find - but this winter I think was too warm to get any in the UK.
My favoured spot yielded nothing.
I remeber spotting them in couple of new build gardens a few years ago in kent! must have got a carrier bag full!Best yields are after a b
d cold winter - hence they're a common Alpine find - but this winter I think was too warm to get any in the UK. My favoured spot yielded nothing.
Looks like no Morel in Waitrose Stamford!
So it looks like mail order. mind you, I shouldn't be whinging over cost of a few mushrooms,
Spotted this on my travels...
http://www.finefoodspecialist.co.uk/divinity-cart/...
Anyone tried the "8" marbelling, is it that good or more bullst than real content?
So it looks like mail order. mind you, I shouldn't be whinging over cost of a few mushrooms,
Spotted this on my travels...
http://www.finefoodspecialist.co.uk/divinity-cart/...
Anyone tried the "8" marbelling, is it that good or more bulls
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