Marvelous Morels

by Rebecca Flint Marx, Posted Jun 3rd 2009 @ 1:00PM

Like ramps and asparagus, morels are synonymous with spring, and an edible reminder of the season's brevity. It feels less like morels have a season than a quick, annual engagement: catching them at the farmers market is like catching a solar eclipse, or Tom Jones at the MGM Grand in Vegas.

Morels are wild mushrooms that grow in forested areas throughout many parts of the country, and generally begin appearing sometime in April. They're usually available until the early summer, but their season can vary by a week or two depending on the region and the amount of rainfall. They're slender, knobby things with intricately ridged and wrinkled skin, and look like they sprouted from the pages of the Brothers Grimm. Their homely appearance belies their heavenly flavor, which is expressed to spectacular effect in the company of dairy, fat and and asparagus. Scrambled eggs are thus an ideal way to enjoy morels -- think of it as less an egg dish than a vehicle for delivering the best of the season to your very happy stomach.

Read the recipe for scrambled eggs with morels, asparagus and spring onions after the jump.

Scrambled Eggs with Morels, Asparagus and Spring Onions

Serves 1

1/2 tablespoon butter
4-5 morel mushrooms, cleaned and sliced crosswise into 1/8-inch rings
4 slender spears of asparagus, trimmed and cut into 1/2-inch pieces
1 spring onion, trimmed, white and green parts sliced thin (about 1 tablespoon)
2 eggs, beaten together thoroughly and mixed with approximately 1 teaspoon water
1/4 cup grated or thinly sliced cheese: this recipe used a mild, semi-soft cheddar, but goat's milk cheese would also work well
Salt and pepper

Melt butter in a medium-sized skillet over medium heat. Add morels and asparagus and sauté until the asparagus are tender, about 4 minutes. Add the spring onion and sauté for another 3 minutes. Lower the heat and add the eggs, stirring frequently until they are softly set, about 2 minutes. Sprinkle the cheese over the eggs and fold in with the rest of the ingredients, and season with salt and pepper. Serve immediately.

Filed Under: Vegetarian/Vegan, Ingredients
Tags: america, asparagus, breakfast, brunch, eggs, morels, recipe, scrambled eggs, ScrambledEggs, spring, spring onions, SpringOnions, vegan, vegetarian

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

6-03-2009 @2:30PM Kat Kinsman said... My problem? I can never FIND them. Is it that all the chefs in town are just getting up earlier than I am, or that I'm hitting the wrong markets? Sure, I could pay a whopping $34/lb at my local yuppeteria in Park Slope, but I have principles, man! Need my morel fix.
Reply

Vote upVote downReport

6-06-2009 @11:11PM Jon Bohlinger said... $34/lb isn't actually that bad, because they are incredibly light. I pay about $30/lb for them, and I don't think this recipe would be more than $6 for two people.
Reply