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Sunday, June 20, 2010

Plenty of Morels to this Story


Morel mushrooms are in abundance on the west coast and that bounty has spilled all the way to New York City care of Justin at MarxFoods. If you have not entered to win 2 pounds of these beauties then you must need a lobotomy! I have procured some of these plump little plumpies and I have distributed them to a few other bloggers to see what they can do - and what ever they do I will be doing my very best to do better. I am competitive and I wont deny it.


I took a little fish paste (sometimes its called surimi and its various bits of assorted fish, scallions and starch that is mixed and sold in chinatown typically used in dumplings) and stuffed some morels. The fish paste injected mushrooms were then poached in a little butter until tender and aromatic.


Fresh watercress adds the right bite to this salad along with a little squeeze of lime and the poaching butter for a nice oily richness. This salad is so full of umami I am embarrassed to even mention it. Plump and juicy mushrooms with rich and mild fish paste balancing ever so perfectly on the watercress. Yup, its good.

43 comments:

intuitive eggplant said...

I'm completely intrigued by your notion to inject the morels with fish paste. And the salad you incorporated them into looks heavenly!

Where can I find out what your lucky blogger friends did with theirs? I'm always on the lookout for inspiration, and I always find it here!

doggybloggy said...

intuitive: as things progress I will give updates - I am just as curious as you are...and thanks!

Anette said...

I'm still holding on to mine, while thinking what to do with them! After all, they've travelled a long way, and deserve to be honored for that!

Barbara said...

I used to forage for these little gems when I lived in Michigan. My mother used to dust them with flour and fry them in butter for lunch.
I've also had them in an omelet at the Greenbriar...and in a sauce for steak.
But much prefer them the way my mother made them!
Sheer heaven.

Food Lover said...

Actually I've never tried it before, but it looks really delicious :)

Marjie said...

I already have a neurosurgeon. Has he scheduled my lobotomy without my knowledge? You know I don't like fungus. Happy father's day, Dog; enjoy your morels.

Fresh Local and Best said...

This certainly sounds great! I'll have to check out that fish paste sirimi, if it's anything like shrimp paste I'm sure to love it.

doggybloggy said...

the fish paste is nothing like shrimp paste - it is very mild - I have some shrimp paste and a little goes a long way - the opposite of this..this is good though and it is better when you make it yourself.

Cucinista said...

Ah morel season! A little umami in the sirimi, methinks. Mouth-watering as usual.

Vickie said...

I didn't know about the morel giveaway - thanks! This salad looks crazy good. I love the rich flavors you blended and my mouth watered just reading this post. Did you get your camera back?

Ciao Chow Linda said...

I love the way you think outside the box - who would think fish paste and morels? not me.

doggybloggy said...

borrowing cameras and I dont like it -

doggybloggy said...

linda: thanks -

bunkycooks said...

Where are the morels? I think I saw them once (briefly) at Whole Foods. You are a lucky dog (but that sounds silly with your name!). Send me some!

penny aka jeroxie said...

Great idea! I wish we have those types of morels here.

Stephanie Savors the Moment said...

Wow, fantastic! How do I get on the mushroom distribution list? Sign me up! The fish paste sounds intriguing and the salad looks divine - thanks for the great ideas:)

Jeannie said...

First time I came across this type of mushrooms! Looks interesting! And delicious!

bicocacolors said...

wow absolutely delicious!!!

pigpigscorner said...

How I wish morel mushrooms are in abundant here too! Great idea with the stuffing!

5 Star Foodie said...

A wonderful and aromatic preparation of morels! The addition of fish paste is very intriguing!

Chef David E said...

Morels - is there anything they don't go with? This looks absolutely delicious - what a great idea!

Devon said...

Fear of fungus keeps me at bay, but I hear morels are awesome from the mushroom inclined.

buffalodick said...

Morels show best simply buttered, salted and peppered, and rendered, then placed on a steak..It is an intense, stand alone flavor that is hard to improve on. Such is my opinion, humble as it may be.. Deep fried properly is pretty good too!

doggybloggy said...

buff: better put that humble hat on the rack - these mushrooms are going to be doing backflips before I am done with them. I do agree that they have an intense flavor that can stand alone and thats why they work so well with other flavors - nothing meek about the morel!

vanillasugar said...

so the butter and the fish paste made that fabulous coating? that just sounds so good. i love how morels just suck up the flavors.

Angie's Recipes said...

This looks great and expensive!

Jenn said...

Stuffed morels = deliciousness. The fish paste is an interesting ingredient to add.

Sippity Sup said...

I am competitive too, so after seeing this I think I better pass on the contest. I would not want to have my nose rubbed in the morels.... wait, or would I? GREG

Nutmeg Nanny said...

I love morels. We pick them every year in the woods behind my dads house. Yum!

Chow and Chatter said...

oh I really want to try these they look very cool

lostpastremembered said...

Great idea to stuff a mushroom with that fish past... how can you go wrong with morels???? Bravo Marx Food!

theUngourmet said...

You always think of the most amazing recipes for your mushrooms. Your photos looks fabulous! Nice lighting.

Joanne said...

I like your use of the word injection. You didn't stuff. Or fill. You INJECTED. Very clinical.

These sound like they have serious amounts of flavor.

OysterCulture said...

Oh my gosh, morels make me swoon (with delight) and your version sounds like heaven in a bowl.

tasteofbeirut said...

Love your title! Also I am intrigued by your treatment of these morels; sounds delish; I have got to seek out and try these exotic oriental goodies that I don't think I have even tasted. Need to find the morels too, would not hurt! Great salad, yum, and fabulous photo!

My Carolina Kitchen said...

First of all, love the clever title of the post. The morel salad is a winner.
Sam

intuitive eggplant said...

July Culinary Smackdown theme has been posted on my blog. Hope you'll join in the fun! Anyone is welcome!

Erica said...

That salad looks fantastic!

于珊 said...

文章雖然普通,但意義卻很大~~^^~~.....................................................................

urban vegan said...

Don't you go getting all morel on me, now.

whatscookingwithdoc said...

Love it!! It looks divine. No luck finding morels down here. I have always been a bit amorel anyway.

velva said...

This looks fabulous. Delicious. We tried going to a mushroom cave this afternoon but, we arrived at 11 and it did not open till 2 (ugh). I was trying to get an education on morels. Traveling through France via bike-I see a lot of different mushrooms along the side of the road or in the forest along the bike path. I don't have a clue how to identify them properly so I just admire them.

Alison said...

You have just reminded me that it's morel season again. The only place I've been able to find them (in the wild) is at my mom's place, about 4 1/2 hours away by car.
Ahhhh...see ya!
Thanks for the recipe idea, by the way, and nice photos.

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