Friday, February 26, 2010

Stinging Nettles and Morels

Stinging Nettles and Morels, yay!

I made a foraged foods dinner last night that was SO tasty.
The morel mushrooms are from last May/June that we parboiled and froze.
I sauteed some onions in butter, added the frozen morels, cooked for a while, then poured in cream and some parsley.
The nettles are dried ones from Utah (I have yet to find a secret nettle patch near Seattle...)
I used Cream of Nettle Soup from Langdon Cook of Fat of The Land. I made a 1/3 recipe because I only had 1 potato.

1 comment:

ani said...

ooh this looks delicious. I wish we lived closer so we could forage together! I'd love to learn from you!