A goodly portion (two cups or more?) of morels were soaked overnight, cleaned and chopped. They were sauteed in goat butter (with a dash of olive oil), and after a few minutes an equal amount of diced olive bread was added, then some vegetable stock, and the whole thing cooked fairly hard so that it wasn't still soggy.
Divided into three on plates, and each topped with a poached cage-free egg. No seasonings other than salt and black pepper.
A goodly portion (two cups or more?) of morels were soaked overnight, cleaned and chopped. They were sauteed in goat butter (with a dash of olive oil), and after a few minutes an equal amount of diced olive bread was added, then some vegetable stock, and the whole thing cooked fairly hard so that it wasn't still soggy.
Divided into three on plates, and each topped with a poached cage-free egg. No seasonings other than salt and black pepper.
This dish exceeded expectations.
Soggy morels, goat butter, boiled bread .... wouldn't take much to exceed those expectations. -aem
A goodly portion (two cups or more?) of morels were soaked overnight, cleaned and chopped. They were sauteed in goat butter (with a dash of olive oil), and after a few minutes an equal amount of diced olive bread was added, then some vegetable stock, and the whole thing cooked fairly hard so that it wasn't still soggy.
Divided into three on plates, and each topped with a poached cage-free egg. No seasonings other than salt and black pepper.
This dish exceeded expectations.
You are lucky because: A. You have morels. B. You like goat butter, which is good for you ( I don't like it).
A goodly portion (two cups or more?) of morels were soaked overnight, cleaned and chopped. They were sauteed in goat butter (with a dash of olive oil), and after a few minutes an equal amount of diced olive bread was added, then some vegetable stock, and the whole thing cooked fairly hard so that it wasn't still soggy.
Quoted message said:
Quoted message said:
Divided into three on plates, and each topped with a poached cage-free egg. No seasonings other than salt and black pepper.
Quoted message said:
Quoted message said:
This dish exceeded expectations.
Quoted message said:
You are lucky because: A. You have morels.
Yeah, they weren't cheap. The soaking procedure was suggested as a way of floating out the worms, but there didn't seem to be any this time.
Quoted message said:
B. You like goat butter, which is good for you ( I don't like it).
I like most (but not all) goat butter. To the limited extent I use any sort of butter, I like it to sometimes be goat butter.
Two cups of dried morels is a lot of morels! This sounds very interesting. I would leave out the "olive" in "olive bread". Morels have a subtle soft taste, and it's important not to add anything to the dish which obscures its taste. Also, I would always save and put the soaking liquid, or "morel stock" into whatever you are making, to add morel flavor.
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Breakfast today went as follows:
A goodly portion (two cups or more?) of morels were soaked overnight, cleaned and chopped. They were sauteed in goat butter (with a dash of olive oil), and after a few minutes an equal amount of diced olive bread was added, then some vegetable stock, and the whole thing cooked fairly hard so that it wasn't still soggy.
Divided into three on plates, and each topped with a poached cage-free egg. No seasonings other than salt and black pepper.
