I’m back after an entire week away from the blog. The kitchen partner was in Israel for the past 7 days which meant my world had “Out Of Order” sign all week. His trip helped me appreciate how much hard work and effort he puts into making our little household run. Without someone to eat my experiments, do my spell-checking, and help with the dishes, I was just lost. Every time I sat down at the computer or picked up the camera, I’d think about how much I was missing him. Moral of the story? Hug the people who motivate you to get out of bed in the morning. Tell them thank you for the little things. And most of all…make them breakfast. At our house, nothing says “You mean the world to me” more than breakfast.
Morels and green onions were the star of my “You mean the world” breakfast when he got home. Two fresh eggs from my parents’ coop, well-beaten and cooked until light and fluffy. Topped with fresh spring morel mushrooms from the Minneapolis Farmers’ Market gently sautÃ©ed in butter and chopped green onions. The word splendid comes to mind…
Morel mushrooms hold a special place in a locavore’s heart. Yup. You heard it. Those foamy little fungi are epitome of local food–for three main reasons: they are rarely grown commercially, they’re only found in specific climates and forests, and they are limited to a brief spring season. Here and gone in a few short weeks. Harvesting morelsÂ takes special knowledge, careful observation and patience. Sometimes you’ll trek out on a hunt and come home empty-handed, other times you’ll return with an overflowing bucket of little brown gems. Families keep harvesting spots secret, passing them down through generations of foragers. Others feel morel season is a ritual, a rite of spring passage, a tradition that once started will stay with you forever.
What better way to make a “You mean the world” breakfast than a meal that took special care and understanding to get to the table.Â Hunt out the mighty morel this week before the season ends. You and your someone special will appreciate it.
Springtime Omelet for Two with Morels and Green OnionsÂ
1/4 pound morel mushrooms
2 green onions with tops, washed and roughly chopped
4 Tbsp. butter
salt and pepper to taste
1. Soak the morel mushrooms in a bowl of cool water for 10-15 minutes to remove any dirt or insects. Remove from water, gently remove any remaining soil by gently rubbing with a paper towel. Rinse and pat dry. Roughly chop or leave the mushrooms whole depending on the size. I like 2-3″ pieces best.
2. Melt 2 Tbsp. butter in a large skillet for eggs and melt the other 2 Tbsp. of butter in a small skillet for the mushrooms. Tilt the pan to evenly coat with butter.
3. Crack the eggs into a large bowl and beat well with a wire whisk. Gently pour eggs into heated skillet and tilt until bottom of pan is evenly coated. Cook the omelet (4-5 minutes) until the bottom is lightly browned before flipping over.
4. Add morel mushrooms and onions to other skillet. Sprinkle with salt and pepper, reduce heat and sautÃ© for 3-5 minutes until mushrooms are just tender. Remove from heat.
5. Fold the sides of the omelet into the center, remove from skillet and top with mushroom mixture. Sprinkle with salt and pepper and serve immediately.