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Fresh Morels

HK$1,250

Estimated price per pack

Morels are a family of tasty mushrooms with a decidedly different look to most other mushrooms. Morels lack the gills and domed caps of many other mushrooms, but they all have white to ivory colored stems and a conical cap. Dried morel caps that you may see in the market look tube shaped, but that is part of the drying process and when rehydrated the conical cap returns.

The morel’s taste and texture make them a French favorite; they will be served fresh from early spring through to the beginning of June.

Clean them by soaking in cold water many times. If bugs are at all present, add a splash of vinegar to the water. My favorite preparation is to sweat some minced shallots in butter; salt them generously. Add the morels and salt again. Resist the urge to stir or add anything and allow them to sweat on low heat for about 10 minutes. Then stir. Add a few splashes of dry vermouth and simmer over low heat until all the liquid has evaporated.

I never cook in any stock, because then they taste like stock. Transfer to a baking sheet and let cool.

Heat a large saute pan until hot. Add butter. When the butter melts and browns, add the morels and brown for a few minutes.

Add a squeeze of lemon. Pour any liquids or shallot bits into pan with the mushrooms.

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