Morels are yummy

Morels are back in season!  We went by the Ferry Plaza Market last Saturday to find them at the mushroom place, albeit at the hair-raising price of $45/lb.  We bought four ounces of them and took them home, where last night I made a morel mushroom sauce to go with broiled lamb.  I chopped fine one small onion and sauteed it in butter, then added about a pint of beef stock and four ice cubes’ worth of red wine (1/4 cup?) and set it to boil hard, to evaporate off some of the water.  (I would have used concentrated beef stock, as in a demiglace, but I didn’t have any.)  I chopped the morels into rings, mixed some butter with flour to form a roux, and sauteed the morels in the roux until tender.  Then I added them to the reduced stock and added a little cornstarch to thicken it (I hadn’t added enough roux to thicken, apparently).  The result was an extremely tasty red wine-morel sauce – I’m definitely going to make it again.

No progress on weaving or anything else creative – work has been busy lately.  I did, however, buy some glittery hot-pink organza and am going to use it to make myself an outfit for the Cinderella Century on Saturday.