Mother Earth Living

Warm Morel Mushrooms and Potato Salad Recipe

Enjoy the mingling of potatoes and mushrooms in this delicious warm potato salad recipe!
By Carolyn Dille
September/October 1999
Add to My MSN

Morels elevate a simple traditional potato salad to new heights in this recipe.
Photo By Joe Coca


Content Tools

Related Content

Food Wise: A Simple, Flavorful Vegetarian Stuffing

Olivia shares a vegetarian dressing recipe just in time for Thanksgiving.

Winter Health: 7 Warming Herbs

Improve circulation with these seven warming herbs and spices, recommended by Brigitte Mars from The...

Have the Perfect Summer Picnic with Parsley Potato Salad

Reap the benefits of parsley with this Parsley potato salad, a delicious addition to any summer meal...

Video: Hunting Morel Mushrooms

You don't have to pay $50 a pound for fresh morel mushrooms. Watch this video and find out how to fo...

Warm Morel and Potato Salad
Serves 4 to 6

Morels are natural partners to spring vegetables, particularly potatoes. You can use three or four small scallions or green onions in place of the chives; if you prefer, replace the sherry vinegar with balsamic vinegar or lemon juice. The caraway seed accents and complements the flavor of morels, a sensory lesson I learned from Jack Czarnecki’s excellent book "A Cook’s Book of Mushrooms: With 100 Recipes for Common and Uncom­mon Varieties."

2 pounds creamer new potatoes or fingerling potatoes
6 ounces to 1/2 pound fresh morels, about 18 to 26
2 tablespoons butter
2 tablespoons pure olive oil
About 1/4 teaspoon salt
About 1 tablespoon sherry vinegar
1/4 teaspoon caraway seed, toasted and ground
1/2 small bunch chives, chopped

1. Scrub potatoes and steam them in their jackets until they are tender, about 15 minutes.

2. Meanwhile, clean morels well, trimming tough stems if mushrooms are over 2 inches long. Reserve stems for Wild Mushroom Broth. Slice mushrooms in half lengthwise, or leave them whole if less than an inch long.

3. Heat butter and oil over medium-high heat in a sauté pan large enough to hold mushrooms and potatoes. When butter begins to brown, add morels and reduce heat to medium. Cook mushrooms for about 5 minutes. Add 1/4 cup water, and cook until liquid has evaporated.

4. Add potatoes, and salt lightly. Sprinkle with vinegar and caraway seed, and toss well together. Place in a warm serving dish, and scatter chopped chives over the top. Serve dish immediately. 

For more wild mushroom recipes and to learn more about mushrooms, read the original article, "A Feast of Wild Mushrooms."








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.