Saturday, March 19, 2011

Glorious Spring Morels

This month my food tribe is focusing on their favorite spring food or ingredient. I love so many foods associated with spring but my favorite is Morel mushrooms. I don't just love them for their flavor but for the whole experience associated with morels for me. Ever since I was a child my family would venture out into the spring forest and hunt for them, we would spend the day meandering through the forest in search of those beauties pocking up from the earth while the frogs sang their wonderful spring songs.

To this day I always take a few days around my birthday (April 22) to wonder through forests breathing in that wonderful spring air, soaking up the warm spring sun, losing myself in the sound of the spring peepers in search for morels. For me the whole experience with this little mushroom is pure peace and joy.

This is the dish I am going to make this year with my morels, I just love them with cream.

~Pork Loin Chops with Morels in a Thyme Cream Sauce~

4 6oz 1 inch thick boneless pork loin chops
1 tablespoon butter
1 tablespoon oil
1/2 pound fresh Morels, brushed clean of any dirt
2/3 cup white wine
1/2 cup cream
1 teaspoon fresh thyme, chopped

Season the chops with salt and pepper. Heat a good size fry pan, add oil, 1/2 the butter and chops. Cook chops for about 5 minutes. Turn chops and cook over medium low heat for about 8 minutes or until just done through (we like to eat our pork a little closer to medium so I cook them a little less then this) Remove chops and set aside, covered with foil to keep them warm.

Turn the heat under the pan up to medium high heat and add the wine the pan add the wine and cook it down a little. Add the rest of the butter and mushrooms, stir them around a little (about 3 mintes), reduce heat to medium low and then add the thyme and cream, stir a little more then place the chops back into the pan to cook with the sauce for another 2 or 3 munites and serve.


Freelance writer said...

That sounds great! We used to love picking the elusive morel on the family land. Every tried to dry them?

Shayne said...

I have never had any left to try to dry,so no I have not.

Laurie said...

I'm coveting your spring morels (heck, I'm coveting the existence of spring...we're still a ways away). And I agree with you, I do love the flavor of wild mushrooms, but the whole experience of getting them imbues the mushrooms with an essence of -- peace and joy -- comes as close to describing it as I can come.

Just wanted to let you know I've moved my blog, so you might want to change the link - Mediterranean Cooking in Alaska can now be found at

Back to the morels, if you get a really good haul, please eat just a few of them for me...

Anonymous said...

Shayne, this sounds a lot like the morel cream sauce I make for pasta. Yum! My Hubby's birthday is the 21st; we use that as our search start-date too.
@ Freelance Writer: I always dry some so that I can savor them throughout the year.