Morels with cream and salted pork

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A morel dish with salted pork OR (bacon) and cream to enjoy as a side vegetable or with potato pancakes.

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Morels with cream and salted pork

Also read:
Mushrooms Guide, at the market, exotic and wild

 

Here is a recipe for morels with salted pork OR (bacon) and cream to enjoy as a side vegetable or with potato pancakes.

Servings: 2

Preparation15 minsCooking15 minsTotal30 mins

 50 g salted pork OR bacon cut into ¼ inch x ¼ inch x 1 inch)
 250 g fresh morels, sliced croswise into rings
 14 g (1 tbsp) butter
 ( 3 tbsp) heavy cream 35%

1

In a small saucepan, put the lardons, cover with cold water, bring to a boil, reduce the heat and simmer 1 minute. Drain and rinse with cold water.

2

In a frying pan over low heat, melt the butter and cook the lardons until golden brown. Add the morels and cook for 3 minutes, stirring with a wooden spoon.

3

Cover and cook 5 minutes over low heat. Uncover and cook until no liquid remains in the pan. Add the cream and simmer 3 minutes. Add salt and pepper to taste.

Ingredients

 50 g salted pork OR bacon cut into ¼ inch x ¼ inch x 1 inch)
 250 g fresh morels, sliced croswise into rings
 14 g (1 tbsp) butter
 ( 3 tbsp) heavy cream 35%

Directions

1

In a small saucepan, put the lardons, cover with cold water, bring to a boil, reduce the heat and simmer 1 minute. Drain and rinse with cold water.

2

In a frying pan over low heat, melt the butter and cook the lardons until golden brown. Add the morels and cook for 3 minutes, stirring with a wooden spoon.

3

Cover and cook 5 minutes over low heat. Uncover and cook until no liquid remains in the pan. Add the cream and simmer 3 minutes. Add salt and pepper to taste.

Morels with Cream and Salted Pork

 

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