Nothing screams spring more than local farmers’ markets and…morel mushrooms. If you have never heard of morel, trust me, you are not alone! We just discovered the wonderful world of morel mushrooms at our farmers’ market recently. And I could NOT get enough of MORELS. Each of these little umbrellas are full of woodsy, nutty, and earthy tastes.
In contrary to most grocery store mushrooms (Oyster, Portobello, Enoki, Cremini… ), morels are NOT farmed. Each individual mushroom is foraged in the wild. Every morel that’s on your plate is handpicked from nature and magically transported to the market or onto your plate.
Like any other mushroom, morel are best prepared plainly to enhance its natural savouriness. I paired my morels with some other ingredients we picked up this weekend at the farmer’s market.
Morels and Halibut
Prep time: 15 minutes
Cooking time: 20 minutes
- 2 tbsp olive oil
- 1 tbsp coconut butter
- 1 small punnet (about 1 cup) fresh morel, trimmed, cleaned and halved
- 1 cup sugar snap peas
- 1 small shallots, finely chopped
- 1 tbsp light soy sauce
- 1 cup white wine
- 2 halibut steak (approx 250gm each), patted dry
- salt and pepper to taste
- Halibut: season the halibut steak with salt and freshly ground pepper. Heat one tablespoon olive oil over medium-high heat and sear one side of steak until golden brown, then turn the halibut steak over and finished the cooking in oven under low broil. (Depends on the thickness of halibut steak, mine took a total of 8 minutes cooking time.)
- Morel Sauce: brown morels first in one tablespoon olive oil and coconut butter over medium-high heat for ~2 minutes. Add shallots, then snap peas, sauté for another 2 minutes until tender. Stir in a tablespoon of light soy sauce to enhance the umani of the morel. Pour in the white wine and cook until alcohol has evaporated.
- To serve: place a halibut steak over a bed of snap peas and mushroom, then spoon more morel and pan juice over.