[CH] Morels, Ramps, and Fiddleheads 3

Jim Weller (Jim.Weller@salata.com)
17 May 02 18:36:40 -0800 

 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Morel, Shiitake and Yellowfoot Mushroom Ragout with Okra
 Categories: Mushrooms, Onion
      Yield: 6 Servings
 
    3/4 lb White mushrooms; chopped
  4 1/2 c  Plus 2 tablespoons water
      2    Sprigs rosemary; (about 5
           -inches long), or
      1 ts dried
  1 1/2 ts Salt
    1/2 ts Fresh-ground black pepper
    3/4 lb Morel mushrooms; rinsed and
           -dried with paper towels
    3/4 lb Shiitake mushrooms; stems
           -removed
    3/4 lb Yellowfoot mushrooms
      6 tb Olive oil
      6    Baby carrots
      3    Okra pods
      5 tb Butter
    3/4 lb Ramps or scallions including
           -green tops; each cut
           -diagonally into four pieces
      6 oz Enoki mushrooms
      1 lg Shallot; minced
      3 tb Mixed chopped fresh herbs;
           -such as chervil, tarragon,
           -chives and parsley
 
  In a large pot, bring the white mushrooms and the 4 1/2 cups water to
  a boil over high heat. Reduce the heat and simmer 45 minutes. Strain
  the broth into a medium saucepan, press the mushrooms to get all the
  juice and then discard the mushrooms. Add the rosemary and 1/2
  teaspoon of the salt to the mushroom broth. Bring to a boil over
  moderately high heat. Discard the sprigs of fresh rosemary or strain
  out the dried rosemary. Continue boiling until the broth measures 1
  1/2 cups. Add 1/8 teaspoon of the pepper.
  
  Heat the oven to 400 degrees. Lightly oil a roasting pan. Put the
  morel, shiitake and yellowfoot mushrooms in the pan. Drizzle with the
  oil and the remaining 2 tablespoons water. Sprinkle with 1/2 teaspoon
  of the salt and 1/4 teaspoon of the pepper. Cover with aluminum foil
  and cook in the oven for 40 minutes.
  
  Meanwhile, steam or boil the carrots until just done, about 6 minutes.
  Cut lengthwise into halves. Steam or boil the okra until just done,
  about 5 minutes. Cut each pod diagonally into four pieces.
  
  In a large frying pan, melt 2 tablespoons of the butter over moderate
  heat. Add the ramps and 1/4 teaspoon of the salt. Cook, stirring
  occasionally, until the ramps are tender, about 5 minutes.
  
  Put 2 tablespoons of the reserved mushroom broth in a small pot and
  add the enoki mushrooms. Cover and bring the broth to a boil over
  moderately high heat. Reduce the heat to low and cook the mushrooms
  for 1 minute.
  
  In a large frying pan, melt the remaining 3 tablespoons butter over
  moderately low heat. Add the shallot and cook, stirring occasionally,
  until translucent, about 3 minutes. Add the wild mushrooms with any
  juice that has accumulated, the carrots, okra and the remaining 1/4
  teaspoon salt and 1/8 teaspoon pepper and cook, stirring frequently,
  until warmed through.
  
  To serve, reheat the remaining broth. Divide the mushroom mixture
  among six plates. Top with the ramps and then the enoki mushrooms.
  Ladle the broth over and around the mushrooms and sprinkle with the
  mixed herbs.
  
  Charlie Trotter
  
  NOTES: Chef's Tip
  
  Morels hold a lot of sand and grit. To clean them easily, soak the
  mushrooms in lukewarm water for five minutes. Remove them with a
  strainer, leaving the sand at the bottom. Repeat with fresh water to
  be sure they're clean.
  
  Posted to FOODWINE Digest TX Mar 99
  
-----