Morels are about to emerge on alkaline soils across the Northern Hemisphere. If, like me, you live on acid soil you can still buy them dried in delicatessens or online and they re-hydrate well. This delicious recipe merges their superb flavour with yoghurt to create a light, creamy, dish with a hint of sour . . .
1 Clove garlic
1 tspn Dijon mustard
100g Fresh morels (or 25g dried with 200g oyster mushrooms)
150ml Dry white wine
200g Greek yoghurt
If using dried morels, warm the wine to near-boiling and soak for 20 – 30 minutes before starting to cook. Lightly sauté the shallots, garlic for two or three minutes until they begin to soften. Stir in the shredded mushrooms and cook for another two minutes. Add the wine/stock (if using dried, chop these finely). Simmer for five minutes (morels should always be cooked – although this need not take long). As the sauce thickens to the consistency of cream, stir in the yoghurt. Season to taste, garnish with chopped parsley for colour (optional) and serve with steamed basmati rice and a crisp green side salad.