Morel hunting in Michigan is a big deal, and if you are lucky enough to find a patch, you may as well well have struck oil. There are entire blogs about hunting for morels, tips on where, how, when. When someone finds a new patch, it makes the local news. Now, I like morels, but wow… really? I suppose it’s Michigan’s version of the truffle.
If you can get your hands on some Michigan morels, I have a nice morels and spinach with cream recipe for you. Enjoy!
Morels & Spinach With Cream
6 dried morels
1 large leek, white part only, sliced
2 tsp unsalted butter
1 large scallion, white part and 1 inch of green part, sliced
1 cup fresh portobello mushrooms, thickly sliced
1 tbsp white wine (or 2 tbsp white wine vinegar)
6 fresh morels, sliced crosswise into about 4 pieces
1 tbsp light cream
3 tbsp reduced fat or nonfat sour cream
1 cup loosely packed torn fresh spinach
Minced fresh tarragon for garnish (don’t used dried, just omit if fresh tarragon isn’t available)
Cover the dried morels in warm water and set aside fro 30 to 40 minutes, or until soft. Strain out the liquid and discard. Slice the mushrooms crosswise so you will be making little rings.
Melt the butter in a medium-sized skillet. Add the leeks and scallions, and saute until soft, about 7 minutes. Add in the fresh and dried morels and the fresh portobello mushrooms, and saute for about 6 minutes. Raise the heat to medium-high. Add the wine/vinegar, stirring constantly to make sure no vegetables stick to the pan. Turn off heat.
Combine the cream and sour cream in a small bowl, then stir the mixture into the skillet. Turn heat to low and add the spinach, stirring constantly. Stir until the leaves are a bright green, about 2 minutes. Top with fresh tarragon.
This sauce is wonderful served over pasta, or even mashed potatoes or polenta. This dish is a good source of vitamins A and C, folacin and iron.