On the menu:
• Fingerling potatoes with morels, asparagus and black forest ham with brown butter glaze
• Veal and morels with brandy cream sauce
Morel Mushroom Omelet
3 to 4 small to medium morels, cleaned
1 tablespoon butter
Pinch salt and black pepper
1 or 2 teaspoons butter
2 or 3 tablespoons Gruyère cheese, shredded
Clean the mushrooms.* Heat 1 tablespoon of butter in a 10-inch nonstick skillet over medium heat. Add the morels and cook until tender, 3 to 4 minutes each side. Using a slotted spoon, remove the mushrooms to a plate, reserving the butter in the skillet. Sprinkle the mushrooms lightly with sea salt.
Crack the eggs into a bowl, add the salt and pepper, and whisk until well-blended. Add 1 or 2 teaspoons of butter to the skillet and heat over medium to medium-high heat until hot enough to sizzle. Pour in the beaten eggs. Using a spatula or pancake turner, push the edges of the egg mixture toward the center while tilting the pan to allow the uncooked egg to run out toward the edges of the skillet. As the top of the omelet begins to set, sprinkle the cheese down one half of the omelet and top with about half of the cooked mushrooms. Carefully fold the omelet in half, or roll up. Reduce the heat to low and continue cooking for a few seconds until the interior is set and the cheese has melted. Tilt the pan to slide or roll the omelet onto a plate. Garnish with the remaining mushrooms. Serves 1.
* To clean morel mushrooms: Trim the stems if needed and slice the morels in half lengthwise. Place them in a bowl of cold salt water, or plain water, and let stand for 5 to 10 minutes to remove bugs and dirt. Drain and repeat several times. If using salt water, give the mushrooms a final rinse in plain water. Drain the mushrooms well on paper towels, cut side up, or spin them very gently in a salad spinner.
— Recipe by Jayni Carey