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Tag Archives: saute

Springtime memories of Mom….gathering and cooking Morel Mushrooms

11 Friday May 2012

Posted by cathysmaha in Family Favorites, My Roots, Vegan, Vegetarian

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Bohemia, Butter, Czech, eggs, gather, Iowa, Mom, morel, Mother's Day, mushrooms, old country, saute, scrambled, spring, timber

Mother’s 1968 Morel Mushroom BountyOur Iowa farm was near a large wooded area known as Ferguson’s Timber. This timber was my Mother’s favorite place to hunt those fabulous, spring Morel Mushrooms. She would go to the timber every day she could to hunt and gather the mushrooms to cook, freeze and share with friends and family. My Mother had a keen eye for Morels and taught my sister, brother and I that Morels look like a sponge and are easy to distinguish from other mushrooms; however, she was quick to show us the poisonous ‘false morel’.

1968: I display 2 large morels (love the skinny body and clothes choice!)

Morels are found throughout the midwest and in parts of eastern Europe. My ancestors, in Bohemia (now the Czech Republic) would have gathered these mushrooms in the old country and were probably thrilled to learn that they also grew in their new home, Iowa.

There were two primary recipes my Mother served for these small gifts from heaven:

  • Fried Morels:   After washing and trimming the mushrooms, Mother would cut the mushrooms in half, dredge in flour and brown them in butter, adding salt and pepper.  The result was a wonderful browned, crispy, savory Morel.
  • Scrambled Eggs with Morels:  After washing and trimming the mushrooms, Mother would brown the chopped mushrooms in butter until soft then pour beaten eggs, seasoned with salt and pepper, over the mushrooms and cook until hard.   The mushrooms add an earthy, wonderful flavor to ordinary scrambled eggs.

Unfortunately, Colorado is not a natural source for Morels and I have been craving Morels since my Mother became ill in the mid-1990s.  She  would lovingly gather and freeze Morels to cook when I would come home to visit. I was delighted to find dried Morels in our local Savory Spice Shop, www.savoryspiceshop.com.

Dried Morels from Savory Spice Shop

Close up of dried Morels

Reconstituting dried Morels

I have saved these earthy morsels for my spring craving.  Mother’s Day is approaching and it’s time to honor my Mother and this spring family ritual. Happy Mother’s Day, Mom!

The following recipe is adapted my Mother’s recipe using olive oil instead of butter and adding a pinch of Herbs de Provence.  More Morels, please!

SCRAMBLED EGGS WITH MOREL MUSHROOMS

Scrambled Eggs with Morels

1 teaspoon olive oil
1/2-1 ounce dried Morels, reconstitute per directions (or 1-2 cups fresh Morels), chopped
4 beaten eggs
1 teaspoon water
salt & pepper to taste
pinch of Herbs de Provence

  • Heat olive oil in a non-stick pan.  Add chopped morels and brown for 5 minutes or until cooked through/soft.

Saute Morels

  • Whisk eggs with 1 teaspoon water.  Add salt, pepper and herbs.  Add eggs to mushrooms and cook until eggs are to your liking.

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French Onion Soup…made easy

10 Tuesday Jan 2012

Posted by cathysmaha in New Traditions

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cheese, French, onion, parmesan, saute, soup, toast

French Onion Soup was introduced to me in my 20s at a restaurant on the Plaza in Kansas City, MO.  It was highly recommended and I have been in love with it ever since.  Thank goodness food processors were invented to help with the teary slicing duty to make this dish.

This recipe is so simple yet so yummy.  I have also added left over roast beef bits if I have them on hand.  Take it for a spin and see if it is a hit at your house!

 FRENCH ONION SOUP

1/4 cup butter or margarine
4 cups thinly sliced onion
4 cans (10.5 ounce) condensed beef broth
1 teaspoon salt
4 to 6 slices French bread (1″ thick)
2 tablespoons grated Parmesan cheese

  • Heat butter in large skillet. Add onions and sauté’; stirring until golden–about 8 minutes.
  • Combine onion, broth, and salt in medium saucepan; bring to boiling. Reduce heat and simmer, covered, 30 minutes.
  • Meanwhile, toast bread slices in broiler until browned on both sides.
  • Sprinkle one side of each with grated cheese; run under broiler about 1 minute, or until cheese is bubbly.
  • To serve: Pour soup into a tureen or individual soup bowls. Float toast, cheese side up, on soup.

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