serves 1-2
ingredients
5 or 6 medium-size morel mushrooms
1-2 eggs
1 cup all-purpose flour
1/3 cup clarified butter*
1 cup unseasoned bread crumbs
1/4 cup sunflower oil
1/3 cup hakurei turnip, washed, trimmed and thinly sliced
7 asparagus spears washed, with woody ends trimmed
1 tbsp. wild oregano, roughly chopped
1/2 fresh lemon
1/4 cup sweet onion, sliced
1 tbsp. créme fraiche
* Clarified butter has a higher heat tolerance and is preferred for frying or sauteing when using butter.
morel preparation
Brush clean the morels and inspect for dirt and insects. Do not soak in salt water (rinse in cold water if necessary, allow to air dry). Prepare an egg wash by beating 1-2 fresh eggs until well mixed, adding a pinch of salt. Dredge the morels in 1 cup all-purpose flour, then dip the morels in egg wash, then coat with fine bread crumbs (unseasoned). In a skillet over medium-high heat, melt 1/3 cup clarified butter then place morels separately in the sizzling hot butter. Turn morels often, cooking all sides until golden brown. Know that all morels must be well-cooked for safety. Several minutes in the sizzling-hot skillet should be adequate. Shortly before morels are perfect, add 1 tablespoon regular butter to the skillet (to increase the buttery taste experience). Sprinkle finished morels with a pinch of salt.
vegetable preparation
In a separate skillet over a medium-high heat, add 1/4 cup sunflower oil. Add asparagus and hakurei turnips, turning often to sear good color on all sides. When browned with golden color, reduce heat slightly, quickly add onion, stirring for about 30 seconds or until onion is heated but still crisp.
Then add juice of 1/2 fresh lemon, créme fraiche and fresh wild oregano, mixing well. Remove from heat.
Arrange plate with a bed of vegetables, adding fried morels and crumbles of goat cheese (Prairie Fruits Farms in Urbana is our goat-cheese choice).
