I impulsively bought some fresh CA-grown morels and king trumpets (KT) today, and then some Community Grains dried pappardelle and Prather Ranch roast chicken stock. (It’s dangerous to wander through the SF Ferry Market Building even after lunch.)
Any advice on cleaning, cooking the mushrooms would be much appreciated, as I’ve never prepared either. My specific questions are:
-should the morels be sliced lengthwise or horizontally? (The shop clerk said horizontally – ?)
-do I really need an aromatic like shallots? (I’m using garlic lightly.)
-would the flavor of the mushrooms be enhanced by deglazing w/ vermouth? (I’m inclined not to.)
-would Parmesan really bring much to the mushroom party?
Here’s what I thought I’d do, based on stuff I’ve heard over the years:
-trim the morels’ stalks a bit, then half lengthwise unless very small or very big. Soak in warm, lightly salted water, rinse, repeat unless water is clear/clean. Pat dry gently. Leave to air dry.
-trim the KTs’ stalks, rinse under running water. Dry as above. Slice in lengths.
-Melt butter slowly with one crushed garlic clove. Lightly pan-toast some Panko bread crumbs in the melted butter. Toss with a bit of lemon zest while warm. Set aside.
-melt olive oil, butter in large skillet. Add morels, sautee until lightly browned. Lower heat, add KT’s, stirring/tossing for maybe 2 min.
-add maybe 1/2 cup chicken stock, deglaze quickly, scraping up bits. Add splash of low-salt Tamari sauce, shake pan. Swirl in large chunk of butter. Cut heat, set aside.
-cook pappardelle in salted water, add to skillet directly from water while still undercooked. Mix, toss to combine.
-finish under very low heat, adding stock/cooking water, as needed.
-serve topped with the bread crumbs
Thanks for any tips you’ve got!