Morel Mushrooms Make for Delicious Nebraska Dining
It’s the height of morel mushroom season in the midwest, and people everywhere are taking to the forest and the underbrush with great expectations of finding the mother lode of the delicious fungus.
Good luck to you!
Assuming you find enough morel mushrooms for at least one meal, I think this recipe for Morel Mushroom Frittatas will please your palate. It makes an excellent main dish for a weekend brunch with friends and family.
Morel Mushroom Frittata (serves 4-6)
8 large eggs
2 medium russet potatoes, peeled, boiled and sliced
3 oz. Canadian bacon, julienned
2T parsley, chopped
2T fresh basil, julienned
10 medium morel mushrooms
1/2-cup shredded provolone cheese
2T extra virgin olive oil
Salt and pepper to taste
Preheat oven to the broiler setting. Heat olive oil in a large saute pan or cast iron skillet; saute potatoes, Canadian bacon, and morels, cooking until tender. Shell eggs and lightly incorporate basil, parsley, salt and pepper. Pour egg mixture over the sauteed ingredients. Top with cheese and place under the broiler. Frittata is finished when an inserted toothpick comes out clean. Let rest for 2-5 minutes, slice, serve and enjoy!
This is one of my favorite morel recipes; add a comment and let me know if you enjoyed it, too.
Happy mushroom hunting.
Until next time,
The Food & Beverage Team at Lied Lodge
The Timber Dining Room at Lied Lodge & Conference Center in Nebraska City, Nebraska, serves breakfast lunch and dinner seven days a week. Make your reservation: 800-546-5433, or email us your food questions.