[CH] Morels, Ramps, and Fiddleheads 1

Jim Weller (Jim.Weller@salata.com)
17 May 02 18:36:35 -0800 

 -=> Quoting Jose Cisneros to All <=-

 JC> Does anyone have recipes using morel mushrooms, ramps, and fiddlehead
 JC> ferns in a combination or singly using peppers as an additional
 JC> ingredient?

Here's a few ideas.

 JC> Are there any mushrooms hunters on the list?

Yes.

 JC> Ramp hunters?

Yes!

 JC> Fern snappers?

Yes!!

 JC> Has any one dared to adulterate the taste of fresh morels using
 JC> peppers? Is there anything anyone has done that uses peppers in a
 JC> synthesis of these ingredients?

Batter fried morels with a dusting of cayenne are delicious.

 JC> Anyone want to go out giging frogs?

Need more recipes?


---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Penne with Peppery Broccoli and Morel Sauce
 Categories: Pasta, Mushrooms, Sauces, Chilies
      Yield: 4 Servings
 
    1/2 oz Dried morels or similar
           Mushrooms such as cepes or
           Porcini
    1/2 c  Olive oil
      1    Onion, minced
      1 lg Garlic clove, minced
      1 ts Dried hot red pepper flakes
    1/4 c  Minced fresh basil or
           Parsley leaves
      1 lb Penne or similar tubular
           Dried pasta
      1    Head of broccoli
 
  Broccoli, separated into flowerets and stems peeled and cut into
  l-inch pieces (about 1 pound in all)
  
  In a bowl soak the mushrooms in 1 cup boiling water for 20 minutes,
  drain them, reserving the liquid, and slice them, discarding the tough
  stems. Strain the liquid through a fine sieve into a bowl and reserve
  1/3 cup. In a saucepan heat the oil over moderate heat until it is
  hot, add the onion and the mushrooms, and cook the mixture, stirring,
  until the onion is pale golden. Add garlic and the red pepper flakes
  and cook the mixture, stirring, for 30 seconds. Add the reserved
  mushroom liquid and salt to taste and simmer the sauce for 1 minute.
  Stir in the basil. In a large saucepan of boiling salted water cook
  the penne for 6 minutes, add the broccoli, and cook the mixture for 5
  to 6 minutes more, or until the pasta is al dente and the broccoli is
  just tender. Drain the mixture, transfer it to a heated bowl, and
  toss it with the sauce. Serve immediately.
  
  Best of Gourmet (Conde Nast Books)
  From: Victor Sack, Duesseldorf
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Wild Harvest - Quick Marinated Fiddleheads
 Categories: Vegetables, Marinades, Wild, Onion, Wine
      Yield: 20 Servings
 
      5 lb Fresh fiddleheads
      1 lb Fresh wild leeks, ramps or
           Shallots
           Fresh peppers - hot or mild
           To taste
           Fresh herbs (cut fine)-
           Basil, tarragon, thyme,
           Rosemary and chives.
      5 c  Apple cider or wine vinegar
      5 c  Extra virgin olive oil
      3 tb Sugar
           Salt to taste
 
  Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1
  minute. Remove from heat, drain and rinse in cold water to cool them. Clean
  and cut up peppers, wild leeks and fresh herbs. Pour vinegar over cooled
  fiddleheads in a non-reactive container. Add cut up peppers, wild leeks,
  herbs, sugar and salt. Stir to wet all ingredients. Add Olive Oil and stir
  again. Refrigerate for 24 hours before serving.
  
  http://www.wildharvest.com
 
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