I've never cooked with morels before, and seeing them fresh in my supermarket today, I thought I'd finally give them a try. I have a pound of fresh fettucine that needs to get used, so I thought I'd make a sauce with shallots, morels, asparagus and cream.
However, further online investigation of morels has made me wonder if I'm up to the challenge.
Aside from hearing that worms and "critters" like to hide in the crevices, some people seem to have a verrrry bad reaction when wine is consumed with morels.
Any idea how widespread this wine interaction is?
I'm not as put off by the buggies as I am by the prospect of being incapacitated for a day or two with hangover and stomach issues. However, I see both being a potential problem for my husband. Telling him he can't drink wine with his meal, and possibly having him find an unwanted visitor in his dish will not make him a fan of morels.
Any advice/suggestions to ease my anxiety?
Should have entitled this post "Morel Dilemma" :)
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