March 30, 2010

The Morel of the Story - Morel Mushroom and Goat Cheese Scramble

Spring is here.  The evidence is all around me - tiny tiny buds on the lilac trees; day lily leaves shooting out of the ground; the smell of new rain and fresh earth in the air. Best of all - cherry blossom branches and fresh morel mushrooms at Fiesta Farms.

I think I'll combine the morels with the duck eggs I bought from Stoddard's at the farmers' market, add a slice or two of Ruth Klahsen's runny Monforte goat cheese and make a scrambled up dinner just for one. 

Morel Mushroom and Goat Cheese Scramble
serves one

1 fresh duck egg, plus two extra egg whites
⅓ lb. fresh morel mushrooms, lightly rinsed and brushed to remove any dirt
1 tbsp bacon fat*, duck fat or any cooking oil of your choice
1-2 oz goat or other mild soft cheese
Salt and pepper to taste

1.  Combine duck egg and egg whites with salt and pepper to taste in a small bowl and whisk lightly until frothy.  Set aside.

2.  In a non stick skillet, melt about 1 tbsp bacon fat and heat over medium heat.  Add the morels and saute gentle until they are softened and ever so slightly browned at the edges.

 3.  Pour the eggs over the morels and cook over gentle heat until the eggs begin to set.  While they are cooking, crumble the goat cheese on top and continue cooking until the eggs are just set and the cheese melted.

4.  Pour a bright crisp glass of Chardonnay or a dry Riesling and enjoy.

*Now, I know that bacon fat is not good for you. Or so I thought until I googled the term "is bacon fat bad for you?"  Turns out that many are greasing up their pans (and recipes) with bacon fat that's been stored in the fridge. 

Saving the bacon fat was somewhat accidental.  I had made rosemary bacon for a brunch recently (wrap bacon around rosemary spears; cook in 350°F oven for 20  minutes or until crispy), and set aside the baking sheet.  After the guests departed and clean up begun, I noticed the rosemary-infused bacon fat had hardened. Why not save it?  My mother certainly would have.  Turns out just a dab is enough to cook with, for a very occasional dose of super-charged flavour.  I'll let you decide whether it's a good thing or not....