Morrel Authority "The really Magic Funguy"

[david44]

Morrel Authority "The really Magic Funguy"


Cost c200 pp
Prep
Day 1 put whole mushrooms in warm NOT boiling milk
When cool in Fridge
Day 2
Halve longways,
Spray good non stick skillet
Pre heat Butter EVOO
Slow cook rooms stir gently 5m (If you can Multi-Basque) can prep salad.
Turn slow cook other side 3m prep table
Open Wine
Pour over omelette mix 2m each side
Shave parmesan/ self?
Dress for dinner
Toss salsd not self plate
Total 10m


elf Catering while she who must be assuaged attempt to empty Robinons Central and Prohome.A I am at ome be forewarned she is the most dangerous driver in Bangkok.


A simple delicious meal anytime


While I love Chanterelle, Shitaki, truffle and porcini the king of mushroom for me is the dear rare but worth "UNEARTHING" Morrel.


If unavailble of course any fungi Het home, button even canned could be used but in emergecy only.


Fresh unobtainable here so dried from Framce.
Last kilo sent cot 88 euro but sent in shop glass pack and hit $150 import duty so now 100gram soft pack in a jiffy bag dried tax free. All French brands good, Roi des Montagnes very good.
Use as you would dried porcini and shitake


The DRIED Morrel needs to be steeped overnight in tepid water or best full cream milk or cream .Cover in a cool spot or fridge overnight, few strands of saffron raises the bar too.


Method:
strain room,I use half in cooking omelette rest for next batch, Interior of my kitchen is c22 degree (oven off) If no air con discard or drink in a side soup, I mix with a Lobster Bisque to have before dinner if no time to make fresh soup.


prep skillet with alight a spray olive oli then a 10g knob of full fat salted Danish butter, NZ also ok.Very low heat gently saute the halved lengthway Morrel mushroom they are Shape of Brazil nuts crossed with a pine cone.


With regular muhroom I would add some finely chopped flavours like garlic shallot, chilli even but the Morrell ha such profound unique earthiness it need no additives IMHO as to saveur every delicious morel, If I had unlimited fnud would eat a pound a day neat with fugu caviar and now eschewd Stollybolly so its Nipponee noggin ,Gamle Dansk snaps or Danzka chilled vodka and a salad Nicoie for ome roughage protein and color


Once browned and gleaming turn cook other side gently 2-3m


Whisk 2 large free range eggs for me per 35g Morell u milk, cream or the overnight marinade rich in flavour.


Cook Omelette a normal, light touch.
I like to grate fresh sea salt , Cleaver smashed green or black pepper some shaved parmessan into the pan as it melts you may omit or use in salad, I prefer Fetta for the salad
Fold and plate with a slice of buttered homemade wholemeal


Servng suggetions
Wine pairing a crsip Chardonnay a Rose D'Anjou or for me a Rioja/Ribera del Duero even Nottage Hill, Brown Bros Everton or a real Argie Malbec.a


I like a little flavour like capers or cornichons/wallys but not fiery with this.


Ideal side is a salad compose
Green Leaves Tom ,
For Zing , Fetta, Manchego or Blue Cheese caper anchovy etc
Grated carrot onion apple white or red cabbage
Kalamata and stuffed Spanish olives


I aways have a caraf of my fave Moutarde a L'Ancienne with, EVOO and BalamicoA cheap local option is the surprisingly good 36 baht pinapple vinegar and a drizzle of oyster suace or dark soy


For Dinner
I add a lentil and bratwurst, carrot and chorizo soup
Then the Omelette with some Fries or usually Penne in pistou, pesto or even red miso sauce.




Wash all tool inc hand well before after!!
Sharpen knife, you are only as good as you knives and tools.Luckily I have copper useable on ceramic easily controlled hob as well as gas, I want an induction for small footprint but means replacing all pans.

100g imported dried Morrels will make 4 Omeltess for 18 Euros landed (12.95 in Paris) so around c170 baht per serving plus any import tax plus
Costs of oil salads fuel c 30 baht so c200 all in
A luxury for me but little more than a steak here.$5 les than a burger in Falangland!

Can be done SLOWLY on a gas hob but I highly recommend spray Olive oil knob butter as cheap corn, soy, nut or palm oils will destroy the subtle aromas and flavours you seek.

Bon Appetit

[david44]