”One pound porcini mushrooms....”
Posted on 09/07/2023 4:26:13 AM PDT by big bad easter bunny
In Ohio we have had a very wet summer, puffballs come out every year but this year they are 4 times the size.
I recently discovered a morel and leek Jack cheese offered by our butcher. I sliced and then sautéed some plain white mushrooms in butter, and melted grated morel leek cheese on top of the sliced mushrooms, then topped a prime steak with the mushroom cheese combo. A bit of Heaven, I tell you! Mighty fine meal! Baked taters and green beans almondine for sides. Delish!
Sand wedge
”One pound porcini mushrooms....”
Hey since you are talking about mushrooms a really good movie on Netflix is called “Fantastic Fungus”...
I think they got a cream for that.
Yeah I’d love to try the morels too. About the only varieties I’ve tried are the old standards shitake and portobello, button and maybe a few more not so,exotic ones
Sometimes I can find morels dehydrated at the grocery store, usually near where the fresh herbs are. Add water to rehydrate them, then take them out and pat them dry gently. Slice away and sauté in butter. They aren’t as amazing as fresh morels, but can be found almost any time of year.
Oh, for those looking for the wild morel and leek Jack cheese, this is the brand that my butcher offers. It’s worth the money! Ask around to see if you can find it locally. Maybe a retailer would like to start selling it. https://store.meistercheese.com/products/wild-morel-leek-jack-8oz-wheel
Also the dried morels can be delivered to your door! This is about the same price per pound as they cost me at the grocery store.
thank you for the links- I’m gonna try them- I don’t trust myself when looking for wild ones- so better i get them from a store- That cheese looks awesome!
Outside Toledo, Perrysburg
They are yummy, just need butter, salt and pepper. Take a whole one and carefully peel off the skin, it comes off easy. Cut away and parts on the bottom that look like they have been chewed. Slice into thick steaks about 3/4 inch thick. Melt some butter in a skillet. Sautee on each side, turning a couple of times. They will shrink but you still want them moist inside. Salt pepper and enjoy. Great on a sandwich and I have frozen a few when I had so many. Cooked first. Great topped with some scrambled eggs.
That cheese is super good! Highly recommend on top of the best steak you can find (and afford)!
Sounds absolutely fantastic!
Here’s the link to the cheese my butcher sells. Maybe you can find someone near you that offers it, too.
https://store.meistercheese.com/products/wild-morel-leek-jack-8oz-wheel
[[recommend on top of the best steak you can find (and afford)!]]
A chuck roast lol... j/k- tried a “Denver cut” steak the other day for first time- I didn’t know they existed even- it was pretty good- will have to try the cheese on it.
Thanks- it does sound good. Maybe some melted cheese on it too? I’m keeping my eye out for the mushrooms this year. Haven’t seen any yet where they normally grow. But it might be early yet.
Oh, you spore kid.
I had to look up what a Denver cut is. Sounds like it’s a less expensive version of a strip steak but similar in taste.
We had ours on prime cap steaks that we bought from Costco. I think they were about $18/lb, which is pricey, but we were celebrating.
Any which way you go with the steak, the morel cheese just kicks it up a notch. Hubby loves it on his baked potato, too, that is if you have any extra. One of the best meals we’ve ever made for ourselves, as good as any fine steakhouse restaurant at way less than the cost of eating out.
Enjoy!
Yeah the Denver cut seemed a bit Chewier than strip steak, but still very tender- it seemed to have more marbling too- it was tne first time i had seen them offered in ,ocal store, so i tried them- glad i did. They were on sale for $7.99 lb- not sure what regular price is though.
I love flat iron steaks too, but they are a little lean, so some cheese on Them might help just a bit. Th3y have a lot of flavor but are hit or miss as some can be tough while others are really tender.
I’ll have to check out the cap steaks for birthdays and Christmas (we used to have goose for Christmas, but stores don’t carry them much it seems a ymore.)
We love flat iron steaks on the smoker. Do you know how to do caveman cooking? You grill right on the lump charcoal, not briquets. Use hardwood lump. I marinate the flat iron steak for at least a half hour in a vidalia onion vinaigrette, but an Italian vinaigrette might also work. Then we dry the steak, sprinkle Brazilian steakhouse seasoning on generously, and then he grills it right on the hot charcoal. I sauté peppers and onions for a side or topper. Kinda sorta a Hispanic Latino Mexican type dish. Served with yellow rice and black beans. Pretty tasty and we enjoy that cut regularly.
We had a different butcher a few years ago. The pandemic knocked his little store nearly out of business, and he left. He use to offer choice cap steaks for $8/lb. No idea what they would be now, if they are even available. That store is very out of the way for us now. Friends used to live over in that neck of the woods, but once they moved, it became harder to justify the gas to get there. So once he left and they left, we haven’t made the trip back. I would if there was any other thing I could get that was over that way, and alas, there is not.
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