Ok, so I have been a little obsessive about morels lately, or any wild mushroom for that matter. The morel in my humble opinion is the king mushroom and is in season from April-early July. This recipe is a side dish and works great with Pan Roasted Sockeye Salmon or Roasted Chicken. Feel free to substitute other mushrooms if you cannot find Morels, but trust me morels or even chanterelles will make all the difference.
Morels with Fresh Peas and Pancetta
1 tablespoons olive oil
1 tablespoons butter
1/4 cup minced shallots
2 tablespoons minced garlic
4 ounces fresh morels, trimmed and cleaned
¼ cup wine
2 sprigs of thyme
Zest of 1/2 lemon
Sea Salt and pepper
Remove the peas from their pods and blanch in boiling salted water for 30 seconds, drain peas and shock in cold ice bath or run under cold water. Set aside. In a medium skillet, heat the olive oil and add diced Pancetta, let render for 8-10 min. Add the shallots and garlic, and sauté until soft and glossy. Do not brown.
Add the morels and sauté for 1 to 2 minutes. Add white wine and continue to cook for 1-2 minutes.