Morel & Asparagus pizza

This is the perfect combination for a unique gourmet vegetarian pizza.

Morels and asparagus are both delectable spring treats, though morels may be dehydrated or sautéed and frozen to be saved for enjoyment through the whole year. This recipe is for dried morels, which you can buy here.

This pizza dough recipe has never let me down, and I usually make a double recipe because it's so good reheated or even cold! But you can buy premade crusts, or pitas too.

As for sauce, you're welcome to use a store bought pizza sauce or pasta sauce even, but I've become accustomed to making my own thick and herby pizza sauce, so I'll include that recipe too.

Morel & Asparagus Pizza

INGREDIENTS

TOPPINGS

• 14 grams Wildland Foods dried morels (pidpenky go very well with this recipe too)

• 6-7 stalks of fresh Asparagus

• 2-3 cloves fresh garlic

• 1/2 medium onion diced

• 1 1/2 cup shredded mozzarella cheese

• 1/2 cup parmesan cheese

DOUGH

• 2 cups lukewarm water (470 grams)

• 1 pinch sugar

• 1 1/2 tablespoons active dry yeast

• 2 tablespoons olive oil or sunflower oil

• 5 1/4 cups all purpose flour or bread flour (680 grams)

• 1 1/2 teaspoons salt

SAUCE

• 1 can tomato paste

• 1 T balsamic vinegar

• 1/4 t salt

• 1/4 t pepper

• 1 t rosemary

• 1 t oregano

• 1 t nettle flakes (optional, can sub. Spinach)

• 2 T oil

• 2 T water to thin if needed

(Alternative: use 1/2 cup store bought pizza sauce)

PIZZA DOUGH

• 2 cups lukewarm water (470 grams)

• 1 pinch sugar

• 1 1/2 tablespoons active dry yeast

• 2 tablespoons olive oil

• 5 1/4 cups all purpose flour or bread flour (680 grams)

• 1 1/2 teaspoons salt

https://anitalianinmykitchen.com/best-pizza-dough/

I added a teaspoon of dried nettle into the crust for some extra nutrition and flavour.

Directions

PIZZA DOUGH

》Combine in large bowl and let sit 5 minutes:

• 2 cups lukewarm water (470 grams)

• 1 pinch sugar

• 1 1/2 tablespoons active dry yeast

》Add:

• 2 tablespoons olive oil

• 5 1/4 cups all purpose flour or bread flour (680 grams)

• 1 1/2 teaspoons salt

• 1 teaspoon dried nettles (optional)

Dough should be soft and slightly sticky. Knead for 5 minutes, and then cover and set aside for half an hour to rise while you prepare your toppings and sauce.

Then press onto lightly oiled pizza or baking pan.

Original dough recipe from:

https://anitalianinmykitchen.com/best-pizza-dough/

SAUCE

Combine all ingredients and cook on low, stirring occasionally, good right away but letting the flavours meld 15-20 minutes is great.

TOPPINGS

》Place morels in bowl or container.

》Barely cover with freshly boiled water, either weight down or periodically 'wack a morel' to submerge, we usually put in a bowl and stack another on top.

》Let sit 15-20 minutes.

》Strain morels, but save the soaking liquid for stock.

》Slice and then saute in pan with butter and diced garlic and onion 10 minutes, I like to add a few Tablespoons of the stock from soaking as it cooks.

》Slice asparagus into 1/2" chunks, I sliced diagonally.

》Spread sauce and then toppings on pizza and cover with cheese.

》Bake at 450 degrees Fahrenheit for approximately 10 minutes.

》Bon appetit!

Click to view Black morel

Creamy Lobster Mushroom Rosè Pasta

Never in a million years would I have dreamed Lobster mushrooms existed before I found out about them. But, there are bright and vibrant orange to red mushrooms here in Canada, that smell and taste like seafood. The excitement of finding one was part of what got me hooked on foraging wild mushrooms. A fresh lobster mushroom REALLY smells like seafood. Dried do too, but not quite as strong. Their texture and flavour cooked up is nothing like your typical button mushroom. And probably no one would guess they were eating a mushroom if you didn't tell them.

Lobster mushrooms are a source of B vitamins, vitamin D, protein, minerals and more.

Click to view Dried Lobster mushrooms

Lobster mushrooms (Hypomyces lactifloreum) are actually the body snatchers of the mushroom world. They are actually a fungus that parasitize certain Russula mushrooms, particularly Short stemmed russulas and sometimes Lactarius mushrooms and transforms them into Lobster mushrooms. But trust me, they're delicious and don't attack humans, or I'd be one by now for sure.

Often lobster mushrooms are hiding under the moss or just peaking out, so some people carry a stick and poke lumps of moss to see if it's a rock or a mushroom. These are a late summer early fall mushroom in most of Canada, and don't do well once the rain or snow hits. We've found them in all sorts of habitats, but they seem to like gentle slopes and mossy areas and conifer boreal forest, though we have found them in mixed deciduous forests.

Please don't just run out and start foraging though, study some ID books relevant to your area, join your local mycological society, or buy from professional harvesters by clicking here.

Creamy Lobster Mushroom Rosè

By Caitlin Beer

Time: 20-30 minutes

Serves 4-6

You'll need:

• Medium saucepan (frying pan)

• Medium pot

• Stirring utensil

• Grater

• Knife or food processor

• Measuring cup

INGREDIENTS

• 1 cup Classico sweet basil marinara or other tomato based pasta sauce (if you use a plain sauce, add 1 T dried basil and an extra 1/2 teaspoon salt)

• 1 cup milk (can substitute dairy alternative)

• 1/2 cup cream (substitute 1 can full fat coconut cream for all dairy, or just add more dairy alternative)

• 1/2 cup vegetable or chicken broth (to soak mushrooms in) or water

• 1/2 teaspoon salt

• 1/2 cup parmesan (can buy vegan parmesan) feta is also a delicious substitute

• 14 g Wildland Foods lobster mushrooms (approximately 1 cup) or dried Chanterelles

• 2-3 garlic cloves (substitute 1 teaspoon garlic powder)

• 1/2 red pepper diced

• 1/2 medium onion or 1 small onion diced (substitute 1 T onion powder)

• 1/4 teaspoon smoked paprika

• 3 Tablespoons cornstarch

• 2 Tablespoons butter or sunflower oil

• 4-6 servings fettuccine or linguine noodles (any noodles will do)

• 6 cups water + 1/2 t salt for cooking noodles

DIRECTIONS

》Soak lobster mushrooms in cold broth 4+ hours or hot broth 15-20 minutes. I like to crush them slightly while dried so the pieces are smaller.

》 While mushrooms are rehydrating, dice up onion, red pepper and grate or finely dice garlic. Sometimes I use a food processor, sometimes a knife.

》Heat medium saucepan and butter on medium low and saute your onion, red pepper and garlic for 10 minutes, stirring regularly and adjusting heat as needed until lightly browned.

》Add mushrooms and saute 5 more minutes.

》 Bring to boil a medium pot with 6 cups water and 1/2 teaspoon salt to cook pasta.

》Add pasta sauce, broth from soaking mushrooms, cream, milk, parmesan, salt and paprika and cornstarch to saucepan with onions, red pepper and garlic and stir well, cooking on medium low heat until sauce is thickened, about 5-10 minutes. Taste and add salt if needed.

》Cook pasta as directed, usually 8-9 minutes, drain in strainer.

》Either add noodles to sauce and toss before serving, or place noodles on plates and top with sauce. Garnish with parmesan or feta and enjoy!

Notes: if you've never tried lobster mushrooms, eat in moderation in case of allergy. All wild mushrooms should be cooked before eating.

Lobster mushoom, pushing up moss and debris. Photo by Caitlin Beer 2020

Morel Poutine

The elusive and renowned Morel mushroom. Often hiding in plain sight, these mushrooms are probably second only to Truffles as far as gourmet mushrooms go.

That is because their meat-like texture and taste are paired with a rich umami flavour and they are very difficult to grow because they are mycorrhizal mushrooms, which means they have a symbiotic relationship with certain trees that is hard to replicate artificially.

There are many different varieties of Morels, their latin genus name is Morchella, such as Morchella tomentosa, Morchella angusticeps etc. but they are all edible. However there are a few lookalikes such as Gyromitra and Verpa, so before you jump on the foraging train, please be sure to do sufficient research and be 200% certain of your identification before consuming, or purchase your morels from professional foragers by clicking here.

However, this is not an identification post, it is a recipe, so I will get to the point.

Click to view morel product

Now before I start, this gravy recipe is amazing on everything. I mean, whatever you would normally put gravy on. Mashed potatoes, veggies, rice, biscuits... I have chosen to adorn fries with it and cheese curds because that is part of my Canadian heritage, and it is delicious.

MOREL POUTINE

Serves 3-4

35-40 minutes from start to finish

INGREDIENTS

• 14 grams (0.5 oz) Wildland Foods morels

• 2 cups broth, either mushroom, vegetable, beef, or chicken

• 1/2 teaspoon thyme

• 1 Tablespoon butter

• 3 cloves garlic

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon celery seed (optional)

• 3 Tablespoon cornstarch + 2 T cold water

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon Worcestershire sauce (if vegan, buy vegan version)

• 4-5 medium potatoes + oil for frying or baking (I used sunflower oil)

• 1 package cheese curds (grated mozzarella works in a pinch, but not technically poutine worthy)

DIRECTIONS

》 Heat broth in small pot on med high. Once boiled, remove from heat and add dried morels. Make sure all morels are submerged. They will want to float, so weight down with bowl or 'wack a morel' periodically. Set aside to rehydrate for 15 minutes while you do step 2.

》 Wash or peel potatoes and slice into fries. It's best to dry them thoroughly. If baking, preheat oven to 425 Fahrenheit. I often use parchment paper on my pan, but it's not necessary. Make sure fries have space between them so they can get crispy and lightly coat with oil. If frying, start to heat 3" oil in pot on medium high. An actual deep fryer is much safer, so please be cautious if using a pot.

》Heat butter or oil in small frying pan. Add grated garlic and sauté on low 5 minutes. If your morels are rehydrated enough you can add them now after slicing into rings. Sauté morels + 1-2 Tablespoons of broth with butter and garlic for an additional 5 minutes on medium low.

》Add fries to preheated oil or place lightly oiled fries in heated oven on the center rack. Bake 15 min before flipping with a spatula to bake 15 min more.

》Put morels back in broth, adding your onion, garlic powder, thyme, salt and pepper. Mix cornstarch in small cup with 2 Tablespoons of cold water and then add to broth mixture, whisking or stirring to ensure thorough mixing. Cook for 5-10 minutes until desired thickness is achieved.

》Once fries are done, season with salt and adorn with cheese curds and gravy and enjoy!

If you fried your fries, save your cooking oil and keep it in the fridge for next time! It can be used 3-5 times safely.