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
1/3 cup diced pancetta
¼ cup wine
2 sprigs of thyme
Zest of 1/2 lemon
1 1/2 cup fresh peas
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.
Add the peas, and the remaining 1 tablespoons of butter. Stir in chopped thyme and lemon zest. Taste and adjust seasoning with salt and pepper. Transfer to a warm serving platter.
Potato Leek bisque is the definition of comfort food for me. In this recipe I finish the dish with chive and truffle oil, Enjoy!
3 tablespoons unsalted butter
3 sliced leeks, white and light green parts
1 teaspoon minced garlic
2 TBS chopped Thyme
5 cups chicken stock
¼ cup white wine
½ cup whole milk
4 medium size Yukon Gold potatoes, peeled and quartered
Salt and white pepper
2 TBS chopped chives
In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook for 2 minutes, add chicken stock then potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth then add milk and re-blend or stir. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with chives and drizzle with truffle oil. Serve immediately.