First, I would like to start this post by saying that I am not an alcoholic. I know I know, I sure do talk a lot about Bourbon, but it’s all about moderation. Now that we have that out of the way – let’s get to some shroom talk.
You may already know this, but it’s Morel season. Fresh morels are starting to hit specialty stores and those of us that love a good shroom are already drooling over the culinary possibilities that a great fresh morel can offer.
Morels are interesting to say the least. In their raw form they are almost Alice in Wonderlandish and in dried form look a little like mulch for the garden. But the taste. The taste is incredible…whether fresh or rehydrated from dried. They are nutty and delicate and pair wonderfully with red meats, wine and pasta, to name a few.
A quick and elegant meal that's sure to please the whole family.
- 1 ounce dried morel mushrooms
- boiling water
- 1 cup quinoa (tri color or plain)
- 2 cups water
- 1 tablespoon olive oil, plus 2 tablespoons
- 1 large shallot minced
- 2 handfuls baby spinach leaves (stems removed)
- 3 sprigs rosemary, leaves only
- 1 1/2 - 2 pounds Beef Flank Steak
- 1 cup bourbon (substitute chicken stock or water)
- 1 1/2 cups morel steeping liquid
- 6-8 small morels
- In a medium bowl, add the dried morels and cover with boiling water. Place a plate over the bowl to cover. Allow to steep for 30 minutes.
- In a small saucepan add the quinoa and water and bring to a boil. Reduce heat to low and cook for 10-15 minutes or until quinoa is cooked and water has been absorbed. Fluff with a fork and set aside.
- Preheat oven to 400F.
- In a large oven-proof skillet, add the olive oil and swirl the pan to coat. Add the shallot and saute over medium-high heat until is just beginning to get soft, about 5 minutes. Add the spinach, 2/3 of the cooked morels (reserve the liquid) and rosemary and saute until the spinach just wilts, about 2 minutes longer. Remove from heat and add to a large bowl. Toss in the cooked quinoa and set aside.
- Lay the flank steak on a large cutting board and cover with plastic wrap. Use a meat mallet and pound the flank steak to flatten to a 1/2 inch thickness. Flip the steak over and cover with the wrap again and continue to pound a few more times. Spread a layer of the quinoa mixture over the flattened beef and roll up like a jelly roll. Use kitchen twine to secure.
- Heat the large skillet again with 2 tablespoons of olive oil over high heat. Add the beef and sear on all sides. Move the skillet to the hot oven and bake for 15-20 minutes. Remove the beef from the skillet and allow to rest, covered in foil, on a cutting board.
- Place the skillet back over a high heat and add the bourbon and morel cooking liquid. Use a wooden scraper to dislodge all of the bits on the pan and boil for 5-7 minutes to reduce the liquid by half. Add in the remaining 1/3 baby morels and remove from heat.
- Slice the beef and place on a serving platter. Pour the pan jus over the top and serve.
Disclaimer: I was shipped an ounce of morel mushrooms for free from Marx Foods. I was not paid for this post and all opinions are my own.