What to do with morel mushrooms?
If you only have 3 oz, I think they'll be best savored as a rich sauce on top of poached eggs. I do this in the spring when I can find morels in the market, and it's perfect for those cool fall days too.
Brown a good chunk of butter and saute the mushrooms in it with a bit of salt. When the moisture has evaporated, deglaze the pan with some cognac or madiera., say 1Tbsp. It's best to do this with the flame off, as the alcoholic vapor will ignite, but only for a few seconds. Once you've done that, enrich the mixture with some heavy cream or whole milk to make a thick sauce. I tend to add a bit of fresh thyme at this point, stir it in and reheat my poached eggs. Toast up some crusty baguette and it's the perfect meal - Escoffier would be proud!
I also think Chasgoose's suggestion of adding asparagus is a good idea, though I usually just go with eggs and morels by themselves.
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