Morel Mushrooms with Mustard Greens

One thing I’ve discovered with Mesclun mixes is that some of the varieties frequently outcompete the other varieties; I’ve run into this with some Botanical Interest Sassy Salad Mesclun (2005 seed) that I started in my coldframe early this spring… the mustard greens got themselves established before the other seeds.  It is also probably a case of the other seeds not storing as well.  Another issue I’ve run into with mixes is trying to identify what is a seedling and what is a weed…  Botanical Interest’s lovely illustration of full sized specimens on the seed packet helps, but it’s still challenging.  I may start to limit myself to planting varieties seperately and mixing them as they are cut.

I also lucked out and one of my neighbors shared some morels she had found.  I wasn’t in the mood to dig out the breadcrumbs, flour, eggs, milk, so when I went looking for something to pair up with the morels, those abundant mustard greens came to mind.  

This was a simple experimental dish: melt some butter, add the morels (sliced in half, submerged in water, rinsed well and drained) and saute them for 3-4 minutes.  As the morels neared completion, I added about a quarter cup of chopped mustard greens and then a little sherry cooking wine and sea salt.  I ended up with morels in a light sauce with a nice touch of spicy greens. Yum. 

Hey and wouldn’t that make a nice picture — that’s how the current web site header photograph came to be.

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