By Kristy Lang, RD, LD, CDE
One of the greatest delights of springtime is the new crop of seasonal produce that begins appearing at our farmer’s market and local grocer. One of the earliest to appear in Missouri is the great morel mushroom – which can actually be hunted locally in parks, forests and conservation areas. Click here for more information about morel hunting.
But if you’re not an avid mushroom hunter lying in wait for the spring harvest, you still have plenty to look forward to! This month’s recipes feature not only morel mushrooms, but easy-to-find portobello mushrooms, and the springtime favorite, asparagus. Boone wishes you happy hunting whether it be around the nearest forest or grocer!
1 Tbsp canola oil
1 Tbsp butter
Salt to taste
- Halve morels and let soak in saltwater for 1 hour (to remove dirt and potential bugs). Dry well before cooking or else morels will steam rather than saute.
- Heat a large pan or skillet over high heat.
- Add canola oil and butter and allow butter to melt. Once the butter is melted add the morels to the pan in one even layer without crowding the pan. If there are more morels than can fit in the pan, do multiple batches.
- Cook, stirring as needed, until morels release their liquid, 3 to 5 minutes. Sprinkle with salt, just to taste.
Serving suggestion: Try along side a grilled sirloin (or other lean cut) steak with a salad of spring greens and balsamic vinaigrette.
Broiled Portobellos with Corn Relish (from mushroomrecipes.org)
2 Tbsp olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
4 large Portobellow mushrooms, destemmed
1 cup fresh sweet corn
1 large tomato, seeded and chopped
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese
- Preheat broiler
- In a small bowl, combine vinegar, oil, sugar and salt. Brush mushrooms liberally with saucea nd place on baking sheet. Broil 2 minutes, turn mushrooms over and brush with additional sauce. Broil another 2 minutes, or until softened. Remove and cool.
- Meanwhile, combine corn, tomato, and basil in a medium bowl. Pour remaining sauce over and toss to coat. Spoon over mushroom caps and top with grated cheese.
Serving Suggestion: Have as an appetizer or serve along with white fish (such as tilapia or halibut) and sauteed asparagus.