Sip & Savor: Foraging for Morels and Huckleberries

SIP & SAVOR

FORAGING FOR MORELS AND HUCKLEBERRIES

It’s no secret that winters can be long in McCall. As the sun begins to shine in the spring, you will find us investigating shady tree wells and forested areas for our favorite fruits and fungi.

Want to try your hand at foraging for morels and huckleberries? Here are a few local tips to get you started…and some amazing recipes from our local chefs to help you make the most of your haul. Who’s ready to get some dirt under their nails and end the day with purple-stained fingers? We are!

MORELS

Morel mushrooms are basically the unofficial food of McCall. They are easy to identify, widespread, and give us all a reason to get out of the house come spring. If you are headed out to find your own batch of Morels, we have a few tips to get you started.

Morels like spring temperatures in McCall. Keep an eye on the thermometer and when daytime temps get to be around 60 degrees and nighttime temps hover around 40 degrees, you know you are in the right season. To find these gems, stay on the sunny side of the mountain. They often pop up on south- facing slopes, though can be found on north-facing slopes later in the season. Morels also love trees. While these mushrooms often grow wherever the wind blows them, you can usually rely on finding a few beneath the shelter of trees and along the edge of forested areas. And don’t discount dead or dying trees – they can often be a haven for Morels.

While picking, cut off the dirt end of the stem before placing them in your bag. This way you won’t add a lot of extra work for yourself when you get them home! Don’t clean them until you are ready to cook them. To clean fresh morels, rinse full mushrooms in cold water. Once rinsed, lay in a single layer on a towel to briefly dry. If you are trying to use up older morels, give them a quick soak in warm, salted water. This will help to pull out any bugs or debris that may be lurking. After soaking, lay in a single layer on a towel to briefly dry.

HERB ROASTED LAMB CHOPS WITH MORELS FROM TAMARACK RESORT

INGREDIENTS:

1 lamb rack cleaned and frenched

1 lb potatoes, peeled and cut into 2" pieces

1 cup spinach

1 tsp minced garlic

½ cup white wine

½ cup morel mushrooms

Olive oil

DIRECTIONS:

• Season potatoes with salt and pepper then toss lightly with olive oil and roast in the oven at 250ºF for about 15-20 mins.

• Season the lamb with salt and pepper and fresh herbs of your choice.

• Heat a cast iron pan and sear the lamb until nice and golden. Transfer to oven at 400ºF cook until your desired temperature.

• In a sauté pan heat some olive oil and butter. Toss in spinach and add garlic. Deglaze pan with white wine. Remove from pan and set aside. In the same pan add morel mushrooms and sauté for about 3-4 minutes.

• Pull the lamb from the oven and let it rest for 5-10 mins before carving. Serve with potatoes and enjoy.

MOREL RANGOONS FROM FRENCHIES ON THIRD

INGREDIENTS:

1 package wonton wrappers

1 package cream cheese, room temperature

1 cup goat cheese

2 cups cleaned & sliced morel mushrooms

½ sweet yellow onion, diced

2 cloves garlic, minced

2 Tbsp butter

1 tsp dry italian seasoning

½ tsp smoked paprika

Salt & pepper to season

Optional: crumbled bacon

Olive oil spray or Pam

DIRECTIONS:

• In a sauté pan over medium heat, spray or very lightly oil the pan. Cook mushrooms alone to allow excess water to release and evaporate.

• Add butter and onions. Let sweat for about 2 minutes. Add garlic and allow to become fragrant; about 2 minutes. Add seasoning and let cook 2 more minutes stirring to ensure nothing burns. Lower heat if necessary.

• Pull mixture aside and allow to cool.

• In a mixing bowl, whisk the cream cheese. Add goat cheese and whisk briefly to incorporate.

• Once mushroom mixture is cool, fold into the cheese mixture. At this point, taste the mixture. Add any preferred bacon, salt, or pepper (taste with bacon before adding any salt or pepper).

• Place mixture in the fridge to let cool as this will make for easier handling.

Set up a station for rolling rangoons: 1 cutting board or clean work surface, cup of warm water, towel for finger tips, 1 oz “ice cream” scoop or teaspoon, wonton wrappers, mushroom mixture, sheet pan for finished rangoons with either spray, liner or rack.

• Working in small batches: Place wrapper flat and add approximately 1 oz mixture in the middle. Use fingertips to dampen all edges of wonton wrappers. Pinch opposing corners together and then pinch the sides to seal the wrappers tightly. Add more water as needed.

• Place completed tray in the fridge.

• Preheat oven to 425ºF. Spray rangoons with olive oil Spray. Cook 12-15 minutes until crisp and center is warm.

• Serve plain or add an optional sauce. We love a quick mix of Mae Ploy and Peach Jam. Feeling motivated? Huckleberry Jalapeno Jelly would be lovely.

ROASTED MOREL MUSHROOM AND ASPARAGUS BREAKFAST STRATA FROM RUPERT’S AT HOTEL MCCALL

INGREDIENTS:

3 Tbsp olive oil

1 lb thick asparagus, cut into 2" sticks

1 lb morel mushrooms, cut into halves or quartered

½ cup chopped prosciutto or bacon

½ cup chopped green onions

3 Tbsp chopped fresh herbs (parsley and thyme)

12 large eggs

3 cups half and half

1 ½ cups shredded Havarti

1 ½ tsp kosher salt

½ tsp cracked black pepper

12 oz brioche or French bread, torn into bite size pieces

DIRECTIONS:

• Grease a 9x13 baking dish and set aside.

• Toss cleaned morels and asparagus pieces together with olive oil, salt, and pepper. Place on a cookie sheet in one layer and bake at 375ºF for about 10 minutes. Remove and allow to cool.

• In a large mixing bowl, add the eggs, half and half, salt, pepper, and herbs. Whisk well. Stir in cheeses, prosciutto/bacon, and green onions.

• Tear the bread loaf into 1-2 inch chunks and place them in the baking dish with the cooled mushrooms and asparagus.

• Pour the egg mixture over the top of the bread. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill until ready to bake.

• Let the strata mixture rest for at least one hour (or overnight for an easy make-ahead recipe).

• Preheat oven to 350ºF. Bake, uncovered, for 50-60 minutes until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Cool 5 minutes before cutting. Serve warm!

MOREL STEAK SAUCE FROM CROSS O MEATS

INGREDIENTS:

1 Tbsp olive oil

½ cup heavy whipping cream

1 Tbsp beef paste bullion (Better than Bouillon)

¼ bundle green onion chopped

¼ bundle parsley, chopped (no stems)

1 Tbsp garlic, minced

¾ cup whiskey of choice

¾ cup wine of choice

4 cups morel mushrooms

DIRECTIONS:

• In a small pan, add olive oil and green onions and sauté.

• In a large saucepan, add whiskey and beef paste. Cook down for 5-8 minutes until the whiskey smell is not as strong. Add the onions during this process.

• Add wine and cook down until sauce thickens.

• Add garlic and parsley, keep cooking down. Sauce should be thick.

• Once the parsley is soft, add mushrooms. The sauce will get watery because of the mushrooms.

• Cook down until sauce thickens; add salt and pepper to taste.

• Add heavy whipping cream until the sauce is thick and bubbling.

• Pour over a delicious Cross O Steak and enjoy!

HUCKLEBERRIES

Huckleberries may quite possibly be the best thing about summer in McCall. These round purple berries have a tart kick that make them the perfect addition to pies, ice cream, pancakes, syrup and more. While you can purchase fresh or frozen Idaho huckleberries at some farmer’s markets, the best way to get your huckleberry fix is by picking them yourself.

Finding a bountiful huckleberry patch can require a bit of adventure. Start by getting to the right elevation (between 4,000 and 6,000 feet). Forest Service and old logging roads are a great way to access these high country areas. Huckleberry shrubs range in size from 2 feet to 6 feet and some of the best patches can be found in shaded areas. Keep in mind that huckleberries are a favorite food of bears. While it is rare for a bear to attack, be sure to make some noise as you work your way through a patch and always carry a canister of bear spray just in case!

The leaves of a huckleberry bush are deep green with thin stems while the berries are small with blue-black skin. When picked, juice from the berries can run from purple to red. Huckleberries typically ripen between July and September in the McCall area.

To clean your huckleberries, pour them in a large bowl and cover them with water. Any stems and leaves that may remain will float to the top and be skimmed off. Drain in a colander then spread them on a towel to dry. Once dry, huckleberries can be frozen and preserved. For the best results, pack the berries into bags and vacuum seal.

HOMEMADE APPLE-HUCKLEBERRY JUICE FROM DEEZ SQUEEZE

INGREDIENTS:

32 oz apple juice

4 oz huckleberries, juiced in a hand lemon squeezer

Lemon

DIRECTIONS:

• If you have a juicer, juice 4 lbs of apples; but 32 oz of the storebought juice works great, too! Crush the huckleberries and strain the juice. We like using a hand lemon squeezer for the job. Add a dash of fresh lemon juice and mix well. Garnish with a few huckleberries and a sprig of mint!

PAN ROASTED DUCK WITH HUCKLEBERRY DEMI FROM TAMARACK RESORT

INGREDIENTS:

2 duck breasts

1 cup huckleberries

2 shallots, rough chopped

4 garlic cloves

½ cup red wine

1 sprig rosemary

2 Tbsp balsamic vinegar

2 cups beef stock

1 Tbsp butter

DIRECTIONS:

Duck:

• Score the fat on the breast and season with salt and pepper.

• In a cold pan place the duck fat side down and render the fat until crispy.

• Roll the duck breast over and cook until your desired temperature.

Huckleberry Demi:

• In a saucepan add the shallots, red wine, garlic, rosemary, and balsamic vinegar and reduce by half.

• Add the huckleberries and beef stock and reduce by half.

• Strain the sauce back into the pan and whisk in the butter. This will give the sauce a nice sheen and rich flavor.

• Serve the duck topped with sauce and a side of your favorite vegetable.

HUCKLEBERRY DUTCH BABY FROM CAFÉ 6 THREE 4

INGREDIENTS:

4 Tbsp salted butter

2 eggs

1 cup milk

1 cup flour

2 cups huckleberries

DIRECTIONS:

• Preheat oven to 400ºF.

• Place the butter in a 12-inch cast iron pan. Place in the oven for 5 minutes to melt the butter.

• While the butter melts, combine the flour, eggs, and milk in a blender. Blend on high until the mixture is thoroughly combined and no lumps remain, about 2 minutes, stopping the blender to scrape down the sides if needed.

• Remove the pan from the oven and carefully pour the batter into the pan. Top with Huckleberries. Return the pan to the oven and bake until the sides are puffed up around 35 min.

• When the Dutch baby is cooked, remove from the oven. At the table, sprinkle confectioners’ sugar on top to garnish. Serve with syrup (or dare we suggest huckleberry syrup?!).

HUCKLEBERRY TART FROM STACEY CAKES

INGREDIENTS:

1 frozen pie crust

8 oz cream cheese, softened

¼ cup powdered sugar

4 oz white chocolate, melted

Zest and juice of 1 lime

1 cup huckleberries

½ cup sugar

½ lemon, juiced

1 Tbsp cornstarch

DIRECTIONS:

• Heat oven to 400ºF. Prepare pie crust as directed on package for a one crust baked shell using a 9-inch tart pan with removable bottom. Place crust in pan and press in bottom and up the sides. Bake at 400ºF for 10-12 minutes or until golden brown. Cool completely.

• While the shell is cooking, make the filling. In a large bowl beat the cream cheese and powdered sugar until creamy. Beat in melted white chocolate until blended. Stir in salt, zest, and juice from one lime and stir together until incorporated.

• Spread the filling in cooled, baked shell.

• Make the huckleberry compote. In a saucepan combine the huckleberries, sugar, cornstarch, and lemon juice together. Cook over medium heat until it thickens slightly (10-15 minutes, stirring as needed).

• Cool compote completely. Once cooled, pour compote on top of the cream cheese filling. Refrigerate tart for at least one hour before serving.