i have fond memories of morel hunting with my family when i was a little girl - taking off into the woods in all directions, eyes peeled, hoping to find the prized fungi. to this day, i still go morel hunting, and this year was fairly generous. it is quite a rush when you catch a glimpse of one hiding among the underbrush... especially when you know how yummy it will taste later!
- 5 -6 large morels, quartered
- 2 tablespoons vegan butter (smart balance)
- 4 cloves garlic, minced
- 4 cups baby spinach
- 1/2 cup white cooking wine
heat butter and garlic in non-stick skillet on medium-high heat. add in morels, and saute for 5 minutes. remove the morels from heat, and combine the spinach and cooking wine in the skillet. as the spinach starts to wilt and the wine has mostly cooked off, add morels back in and continue cooking for another 1-2 minutes. when spinach is completely wilted, serve.
for those that have never been morel hunting, here is what you are looking for. this was from my last trip out... i finally remembered to bring the camera.
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