Morels with Yellow Bell Peppers is a modern British recipe for a classic dish of morel mushrooms fried with prosciutto, shallots and yellow bell peppers in a white wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Morels with Yellow Bell Peppers.
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This is a fairly simple recipe that really brings out the flavour of morels. Any edible morel species (including semifree morels can be used; though the dish also works well with oyster mushrooms.
Ingredients:
80g prosciutto, sliced into thin strips
2 shallots, very finely chopped
6 tbsp extra-virgin olive oil
600g morel mushrooms, halved vertically
salt and freshly-ground black pepper, to taste
pinch of freshly-grated nutmeg
250ml dry white wine
1 yellow bell pepper, cut into thin strips
2 tbsp flat-leaf parsley, chopped
Method:
Combine the prosciutto, shallots and oil in a pan. Set over medium heat and fry for 5 minutes, or until the shallots are soft.
Add the morels to the pan and season to taste with salt and freshly-ground black pepper then add the pinch of nutmeg. Fry for 5 minutes then pour over the wine. Bring to a low simmer then cook gently for 8 minutes.
Add the bell pepper slices continue cooking gently for 5 minutes, until the bell peppers just begin to soften (but retain some crispness).
Adjust the seasoning to taste then turn into a serving bowl. Scatter over the chopped parsley and serve immediately.
