I had the unique opportunity to go morel mushroom picking this spring. Our beautiful valley is often dotted with forest fires in the hot summer months and this makes great growing conditions for morels the following year. A friend took me out into the woods and introduced me to these wild mushrooms that are easily foraged in May here in the Okanagan. I brought our bounty home and made this delicious Morel Mushroom, Peppercorn and White Wine sauce…
We were picking early in the season (April) when the morels were still a little bit small. These are the little morel mushrooms that we harvested. Be sure to go foraging with someone who is experienced in identifying these mushrooms because many wild mushrooms can be poisonous, especially when eaten raw.
Wash and rinse the mushrooms thoroughly.
Slice them thinly and saute in a frying pan with a bit of butter. These are then added to our sauce recipe and served over grilled steak. I read in a mushroom picking guidebook, a stuffed morel recipe that looked amazing! Imagine larger morels stuffed with bacon, sun dried tomatoes and goat cheese… the possibilities are deliciously endless with these wild mushrooms!
- ¼ cup butter
- ¼ cup flour
- ½ cup white wine
- 1 Tbsp powdered beef stock
- 1 tsp whole peppercorns
- 6 small morels, thoroughly washed and sliced
- In a medium sauce pan, melt butter on low heat
- Add flour, whisk together to create a rue
- Add wine gradually until desired consistency is reached
- Mix in beef stock and peppercorns, set aside
- Saute mushrooms in a small frying pan until well cooked
- Combine with sauce mixture and serve over steak
- Mix mushrooms and sauce
Simply add less or more wine to the sauce to reach your desired consistency. These morel mushrooms and peppercorns are a perfect pairing over steak.
Wouldn’t this be a fun recipe to show case while camping? After going on a hike and foraging through the woods for wild morels, impress friends and family alike with this delicious Morel Mushroom, Peppercorn and White Wine sauce!