Pretty Thunder Poetry

Morel Dip

By

Pretty Thunder

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Morel Dip for a Warm Spring Evening
I am blessed to have Charmoon Richardson as one of my teachers. This is his recipe.
Reconstituted dried morels may be substituted.

1 1/2 medium onions, sliced
Marsala, Chardonnay and Madeira
1 cube butter
1 large clove garlic, chopped
1 quart fresh morel mushrooms, cut into large bite-sized pieces
1 teaspoon tamari or soy sauce
1/4 cup grated parmesan cheese
1/2 cup smoked salmon, well chopped
1/2 cup whipping cream
1/4 teaspoon sea salt
French bread or mild crackers

Caramelize the onions with marsala, chardonnay and madeira. Heat the butter in a pan, add garlic, and saute briefly. Add morels, saute and stir at high heat for 1 to 2 minutes; lower heat and cover and cook 2 to 3 minutes. Add tamari and simmer for 20 to 30 minutes, stirring occasionally. As the liquid begins to evaporate, add small amounts of simmering hot water, always keeping some liquid in the bottom of the pan.

When the mushrooms are tender, add the parmesan and mix well; add the salmon and bring back to a high simmer. Add the cream and return to a high simmer; lower heat and simmer for about 2 more minutes.

Stir in the caramelized onions and salt and return to bubbling hot. Remove from heat and serve on french bread or mild crackers.

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