Originally, we cooked this side and served it with our Grilled Duck leg with Morel Gravy and Grilled Fennel…but we overcooked the morels a little (aka burnt them), so the picture came out pretty terribly. SO, we went back to the drawing board with the concept, a reformulated cook time, and a different plating, and we’re back! For this (slightly more successful) version, we served our morels over a turmeric and chive aioli with baby spinach on the side. As such, this worked really well as an appetizer.
Time: 10 Minutes (Plus rehydration time if using dried Morels)
- Morels (Dried or fresh)
- For our Aioli:
- Ground Turmeric
- Ground Chives (you may need to mortar and pestle some dried chives)
- If using dried morels, place them in a measuring cup, and pour a cup of warm water over them. Allow to sit for 5-10 hours to rehydrate. If using fresh morels, wash them.
- When you’re ready to cook, heat some butter in a pan (we used cast iron). As your butter melts, place your morels on a paper towel, and pat them dry. **If you rehydrated, keep the water as a base for a mushroom sauce!**
- When your butter has melted, add your morels, and cook for about 2-3 minutes. Then, flip, and cook for another 2-3 minutes.
- As your mushrooms cook, combine some mayonnaise, ground turmeric, and ground chives in a bowl, and stir to combine.
- Smear your sauce on your plate, and when your mushrooms are ready, layer them atop.
- Devour, and enjoy!