WILD MOREL MUSHROOMS ENJOY DAN:

WILD MOREL MUSHROOM OMELETTE FOR BERDENE by CHEF DAN:

Serves 2

INGREDIENTS:

3 tablespoons butter

8-10 fresh morels. Cleaned and trimmed

1 shallot, minced

2 cloves, garlic, minced

3 slices Canadian bacon, chopped

2 spears asparagus, trimmed and cut into 1/2-inch pieces cut on the bias
1/2-red ppepper, diced

2 tablespoons water

1/2-teaspoon fresh thyme

2 ounces feta cheese

3 eggs

DIRECTIONS:                      (pre-heat oven to 450 degrees)

1.   To clean morel mushrooms; trim the stems and slice the morels in half lengthwise.

2.   Place in a bowl of cold salted water, and let stand for 5-10 minutes.

3.   Drain, and place the morels on paper towels, and dry.

4.    Melt 2 tablespoon butter over medium-low heat in a fry pan.

5.   Add shallots, garlic, Canadian bacon and asparagus, red pepper, and morels.

6.   Stirring frequently for 5 minutes.

7.   Add 2 tablespoon water, and cook 5 minutes longer.

8.   Season with kosher salt and ground black pepper.

9.   Stir in thyme and transfer to a bowl.

10.                Lightly beat the eggs with the feta cheese in a bowl.

11.                In a cast-iron skillet add 1 remaining butter over medium-high heat.

12.                Add eggs and cook for 30 seconds, lifting edges to allow uncooked egg to flow underneath.

13.                Spoon morel mixture into center of eggs.

14.                Fold omelet closed.

15.                Place in oven and bake until puffed and golden about 3 minutes.

16.                Garnish with fresh basil.

ENJOY DAN:                            BON-APPETITE!!