I purchased a bag of morel powder during the last day of the Portland Farmer's Market. I asked the adorably wizened man working the mushroom booth what should be done with the stuff. His eyes lit up and he suggested everything from sprinkling it in risotto and soups to rubbing it onto salmon for a particularly Northwest treat.
I'd like to add it to some dish to complement my aforementioned holiday ham. I've been mulling over the possibility of a nice potato gratin with plenty of half-and-half, a lot of minced garlic, salt, pepper and morel powder. When should I mix it in? How much should I use? Or do you have other ideas on what to do with this treasure?
[Photo Sarah Gilbert]