These veal scaloppini with morel mushrooms and morel risotto recipes will surely delight your family and guests. You just can’t get enough of these tasty little mushrooms. Yes, I am a morel mushroom junkie. Spending my rent money just to get my weekly fix would not be unusual. OK, not really, but I like them a whole lot.
Spring is almost here and this is the best time for morel mushroom hunting. Unfortunately it hasn’t started for me here in Chicago. Unlike thousands of people each year who actually go into the woods searching for these mushrooms, I hunt for my mushrooms at Amazon or on Ebay. Which I enjoy very much. Ebay and Amazon are my best friends.
All through the winter there are people waiting in anticipation for spring to hunt down these delectable little morsels. Not often do you find entire web sites devoted to fungi. You can actually visit the Morel Mushroom Hunting Club at www.morelmushroomhunting.com or www.thegreatmorel.com for more information regarding the adventures of morel hunting. If you live the areas where morel mushroom hunting is common, these sites will be most helpful.
And let’s not forget the National Morel Mushroom Festival in Boyne City, Michigan or the festival in Muscota, Wisconsin, the self acclaimed capital of morel mushrooms. Here you will find great entries being made, songs being sung and recipes being exchanged.
If you’re not lucky enough to be able to go on a hunt like me, just shop online like I do. You can get fresh morels shipped to you overnight when in season or you can purchase them dried and use them throughout the year, if you are willing to pay the price. Don’t be surprised to pay ten dollars an ounce for these delicacies. Once you try them you’ll be hooked.
So here's my veal scaloppini and morel risotto recipes for you to enjoy.
To serve, plate veal and top with the creamy morel mushroom sauce.
NOTE: To reconstitute mushrooms soak in warm water for about thirty minutes. Drain liquid and dry the mushrooms thoroughly.
Serve the risotto on the side with the scaloppini. Simply delicious. Mangia! Veal and risotto will serve 4 to six people.
Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.