The Morel Mushroom And A Recipe!

I have this secret and I might as well bring it out of the closet and confess to all of you. I like to look for mushrooms. Yes, that’s right. It excites me. I get that child-like excitement when I walk into the woods and search for them. There. I said it.

Me with a giant mushroom. Indeed, I love them!

Me with a giant mushroom. Indeed, I love them!

How big of a dork do you think I am now? Pretty big right? But hear me out…You go to the grocery store and look for Morel Mushrooms. Usually you can only find them dried. And for maybe a few dried pieces, 150 grams to 200 grams is a good $10-$15!! I’ve seen them priced at $50 a pound! And for me, I feel like I’m stealing! It’s exhilarating.
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This time of year in Germany the Morel Mushrooms start popping up in the damp, mossy parts of the forests. Theres a special place that Toblerone takes me and I get out my special mushroom smelling nose and I search. And search hard. These babies are NOT easy to see and most of the time blend in with the pine cones around you.

So, I found 4 large ones and decided it was time to make something yummy with them. There are some great places in the US where you can find these and if you have kids, its actually something really fun to do with them.
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Here’s a little recipe for the morel mushrooms:

What You Need:

1/3 cup diced onion
4 Tbsp butter
6 Fresh large Morels, sliced in half vertically, then slice horizontally to get smaller pieces.
2 Tbsp flour
1/2 tsp salt
1/2 freshly ground pepper
1 tsp sugar
1 Tbsp Soy sauce
1/3 cup left over noodle water
Spaghetti or angel hair pasta

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How To Make It:

Cook pasta according to package instructions

In a large sauté pan sauté onions in 2Tbsp butter for 2 minutes until clear and slightly browned.

Make a roux out of the remaining butter and flour. Then add the soy sauce, salt, pepper, and sugar. Stir constantly until the consistency of peanut butter.

Turn heat to low – add morel mushrooms and let cook for a a minute or two.

Once noodles are finished add a little leftover noodle water a little at a time to the roux. Stir carefully. You don’t want the sauce to be to watery so allow the roux to work with the water to thicken.

Cover and cook 10 minutes.

Drain noodles then pour noodles into the saute pan and mix until noodles are covered in the mushroom sauce. Serve warm.

I hope you all are able to find an area where you can search for them on your own! Be sure you don’t pull the mushrooms out of the ground. You must cut them from their stalk so that they grow next year! Guten Appetit!

Until next time, Readers!!! xoxoxoxoxo

Pasta, Capers, and Tuna – A Dream!

Many moons ago I found a recipe on WordPress and I was hooked instantly. Anyone who can mix Pasta and Tuna and make it taste really fantastic is amazing in my book.

Rufus’ Food And Spirits is now a blog I follow constantly waiting for his latest posts on great eats and incredibly inventive drinks! AMEN! Tonight I tried to make the Pasta, Capers, and Tuna recipe and it came out great! We had a guest from America here (an old co-worker) who was looking for a good home cooked meal and this recipe definitely delivered!

I didn’t change the recipe at all and just added turkey bits since I had to use it up. Please go to the link above to check out the recipe.

Here’s how mine came out!


Try it and let me know how it works for you and/or if you add any of your favorites in!

Until next time, Readers!!!! xoxoxoxoxoxo