June was morel season in the boreal forests of Saskatchewan. My forager friend, Elisabeth sends a box of her best once a month. This time I had an insane amount of wild picked burn morels. This recipe nicely took care of them. To say this is addictive is an understatement. I kept a tub of it in the refrigerator for random snacking.
Morel and Bacon Marmalade
Wild picked morels will have some grit if not washed before use. But be careful not to soak them. Wash quickly in two changes of water and use immediately.
8 oz. fresh morel mushrooms 250 g
4 slices bacon or pancetta
5 tbsp. butter, divided 75 mL
1/2 c. beef, veal or mushroom stock 125 mL
1 c. carrots, diced 250 mL
1 c. shallots, diced 250 mL
1/2 c. Marsala or red port wine 125 mL
1/4 c. red wine vinegar 60 mL
1 tbsp. brown sugar 15 mL
1 tsp. black pepper 5 mL
kosher or sea salt to taste
Cook bacon until lightly crisp. Remove and add morels, two tablespoons (30 mL) butter and a pinch of salt to the pan. Cook mushrooms until soft, have released all their water and are nicely browned. Add stock and two sprigs of thyme. Simmer until almost all of the liquid has evaporated but the mushrooms are still moist. Remove mushrooms from pan and set aside. Discard thyme.
Add three tablespoons (45 mL) of butter. Saute shallots and carrots with a pinch of salt until softened, about eight minutes. Add sugar, vinegar, pepper and wine. Cook over medium heat until the liquid is reduced to a very small amount. Scrape up all the bits on the bottom of the pan
Chop mushrooms and bacon and add to sauce. Reduce further if necessary. You want it to be moist but not runny. Taste to adjust salt and pepper. It should taste peppery.
Serve warm with toasted thinly sliced baguette. Garnish with Labrador Tea.