A hike in the Woodland searching for the elusive morel mushroom was on the
agenda this past weekend. When I was a young girl my father would love this
time of year. With five small pair of eyes and two pair of adult eyes, he
was sure to fill his grocery bags with many of these elusive delicacies.
Mushroom hunting has become a spring ritual in my family, as it has for so
many families. So with our special mushroom bag in hand off to the woods
we went hoping to find enough mushrooms for at least one meal. Walking
through the woods, watching and smelling the forest come alive, munching FruitFast’s
healthy fruit bars, ah, life doesn’t get any better than
this. Even if we found nothing, what a great way to spend the day. As luck
would have it, we did find just enough for a meal. I have found over the
years, a few fantastic recipes that incorporate the morel mushroom. One of
these recipes pairs the morel with another rite of spring “white asparagus”.
The Germans were the innovators of the much revered “white asparagus”, also
known as “Spargel”. It is grown with all sunlight shut out preventing
photosynthesis, hence the lack of color. As a result the asparagus tends to
be milder, sweeter and more tender in taste than its green counterpart. In
Germany, the asparagus is sold at roadside stands and in open air markets in
every town. An annual “Spargelfest” is held in Schwetzingen, Germany, where
one lucky person is crowned “Spargel Queen”. White asparagus can be
difficult to find in US supermarkets, but I found that combining the morel
with fresh green asparagus works equally well.
So while the mushroom season is in full swing, head for your favorite
“secret” mushroom haven. Don’t forget to take along your favorite FruitFast
Supplement Bar. They are, nutritious, all natural fruit and just the pick
me up you will need to keep you up and running.
This recipe was adapted from a recipe found in the Spring 2006 issue of Bon
Asparagus and Morel Saute
1 1/2 lbs white or green asparagus, trimmed and cut into 3-inch lengths
2-3 Tbsp butter
6 ounces fresh morels, cleaned, and halved
2 tsp fresh thyme leaves
1/2 cup green onions, thinly sliced; or 3/4 cups thinly sliced leeks (white
and pale green parts only)
1 clove garlic minced (optional)
2 Tbsp fresh Italian parsley
Steam the asparagus, or cook in large saucepan in boiling water until just
tender. Melt butter in a large non-stick skillet on medium heat and saute
onions and garlic for approx 1 minute. Add the thyme and morel mushrooms
and continue to saute for about 6 minutes or until the mushrooms are tender.
Add asparagus, toss to coat and continue to saute approx 2 minutes. Stir in
parsley. Salt and pepper to taste.