Recipes: Spicy Lemon Shiso & Morel Toast
Every Spring I would miss the ever so short Morel season until last Spring when I finally had the chance to cook with them!
The Excerpt and Recipe below is taken from my ‘2024 Spring Quarterly Magazine’ :
‘But how can I have morels if I haven’t had any yet?!?!’
If you’re in my home during morel season you may hear different variations on this wonderfully witty dad joke multiple times a day. I just can’t help myself and my brain also enjoys phrasal repetition.
But I digress, let’s talk about Morels, da Bell of da ball. Morels have a short harvest season in the spring time and are not farmed. They can be a bit pricey, but compared to steaks and other luxuries are really not that bad. Conversely, if you live in a wooded area, you may be able to go foraging for them yourself!
Morels have a distinct shape, like little cavernous trees, covered in small holes and with a hollow stem. Some prefer to clean them by soaking them in salt water, but I find that lightly brushing them and picking out any critters you may find with tweezers works great. Remember, since these are foraged you’re likely to run into this here and there so don’t fret if you do.
When picking your Morels, go for the smaller, drier ones and with a firmer texture. Older & larger Morels get mushy and can mold so try and avoid them.
I wrote this recipe for my first time cooking with morels. I had been trying to find them for years but always missed their season by a hair. It’s a spicy and herby twist on a semi classic French style preparation and I would eat this toast every week if I could!
Cheers,
Joey
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Full Recipe
Main Ingredients:
2 cups of morel mushrooms, trimmed & cut in half lengthwise
1 small shallot, minced
2 Thai chilis, minced
4 tbsp unsalted butter
3 tbsp shiso, minced
3 tbsp sake
1 tbsp soy sauce
1 tbsp lemon juice
salt & pepper to taste
For Serving:
2 slices of hearty bread
2 tbsp extra virgin olive oil
1 tbsp red pepper flakes
1 tbsp minced shiso
1 tbsp meyer lemon zest
fleur du sel
Steps:
Heat a cast iron skillet over med-high heat and add morels, stirring occasionally until moisture has evaporated and they are well browned (10-15 minutes). Add shallots & chilis, stirring until fragrant (about 1 minute). Reduce heat and add in sake, butter, soy sauce, lemon juice & shiso (stirring well to emulsify into a sauce). Salt to taste.
Brush toast with olive oil and toast. Add morels and pan sauce on top of your toast and garnish with red pepper flakes, lemon zest, more shiso & a finishing salt.
