We were grocery shopping in Adams Fairacre Farm (www.adamsfarms.com) last week, wondering if they might have fiddleheads, and to my surprise, they had MORELS!!!! I’ve never seen these fresh, only dried. Not having a clue what I was going to do with them, I bought a half pound of these beauties.
When we got home, I went straight to my trusty computer to search for recipes. I found many that were basically breaded and fried. Some were just dusted with flour, some had an egg wash, neither thrilled me. I put them in my Tupperware FridgeSmart container in the fridge and almost forgot they were there. A few days later, we grilled up a lamb roast for dinner. After finishing dinner that night, I remembered the morels. That’s when I decided to make a Morel Sauce to go with the leftover lamb. I sauted an onion with garlic and added the sliced morels. I let them cook until they had a little browning. I added 2 tablespoons of flour to make a roux, then added a splash of Madiera and some low sodium beef stock (canned broth works great). I let it thicken a bit before adding slices of lamb. I let the lamb simmer while finishing the garlic fanned potatoes.
Dinner that night was GREAT!
I Can’t wait for the leftovers.
Side note…Adams has fiddleheads!
