Cream of Mushroom Soup (fills two soup bowls)
¼ cup butter
¼ cup flour
2 TB diced onion
1 TB diced celery
12 large morels, or 2 cups any variety mushrooms,cut up
¼ cup butter
¼ cup flour
2 TB diced onion
1 TB diced celery
12 large morels, or 2 cups any variety mushrooms,cut up
(rehydrate 1+ c dried mushrooms in 1 cup boiling red wine)
pinch of dill weed
1 cup chicken broth with 1 tsp chicken boullion
2 cups Half and Half
splash of red wine (optional but good)
dash or pepper
--Saute onions, celery and mushrooms in butter; add flour and cook a little until the flour starts starts to brown. Stir in chicken broth until smooth and thickened. Add Half and Half (any combo of milk and cream) and splash of wine (if desired). Heat through.
pinch of dill weed
1 cup chicken broth with 1 tsp chicken boullion
2 cups Half and Half
splash of red wine (optional but good)
dash or pepper
--Saute onions, celery and mushrooms in butter; add flour and cook a little until the flour starts starts to brown. Stir in chicken broth until smooth and thickened. Add Half and Half (any combo of milk and cream) and splash of wine (if desired). Heat through.
Fiddlehead Fern Salad
(They are best eaten the day picked; they lose flavor & quality after a day)
Bunch of fiddlehead ferns, snapped off a few inches below curled head
Garlic clove
Olive oil
Butter
Pinch of Thyme
Balsamic vinegar or vinegarette
Little honey (or sugar) if desired
Remove any brown-paper-like covering from fiddlehead. Rinse well, drain, pat dry. Slice garlic clove in half and rub entire bottom of medium fry pan. Coat pan bottom with olive oil. Toss in small hunk of butter and thyme. Heat until butter melted and bubbles appear around edges of pan. Add ferns in single layer and cook until starting to soften. Salt and pepper to taste. Remove from heat and add splash of balsamic vinegar or vinegarette. I sometimes add a few drips of honey to the vinegar to mellow it out. Toss to coat ferns.
Fiddlehead’s flavor resembles asparagus with a little nutty flavor. Their season coincides with morel mushrooms. Use a guide if you are unsure what they look like as other ferns are not edible. Best part of fiddleheads—they are free (and up to $6/pound elsewhere)!
(They are best eaten the day picked; they lose flavor & quality after a day)
Bunch of fiddlehead ferns, snapped off a few inches below curled head
Garlic clove
Olive oil
Butter
Pinch of Thyme
Balsamic vinegar or vinegarette
Little honey (or sugar) if desired
Remove any brown-paper-like covering from fiddlehead. Rinse well, drain, pat dry. Slice garlic clove in half and rub entire bottom of medium fry pan. Coat pan bottom with olive oil. Toss in small hunk of butter and thyme. Heat until butter melted and bubbles appear around edges of pan. Add ferns in single layer and cook until starting to soften. Salt and pepper to taste. Remove from heat and add splash of balsamic vinegar or vinegarette. I sometimes add a few drips of honey to the vinegar to mellow it out. Toss to coat ferns.
Fiddlehead’s flavor resembles asparagus with a little nutty flavor. Their season coincides with morel mushrooms. Use a guide if you are unsure what they look like as other ferns are not edible. Best part of fiddleheads—they are free (and up to $6/pound elsewhere)!
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