March 30, 2010
Stoddard's at the farmers' market, add a slice or two of Ruth Klahsen's runny Monforte goat cheese and make a scrambled up dinner just for one.
Morel Mushroom and Goat Cheese Scramble
1 fresh duck egg, plus two extra egg whites
⅓ lb. fresh morel mushrooms, lightly rinsed and brushed to remove any dirt
1 tbsp bacon fat*, duck fat or any cooking oil of your choice
1-2 oz goat or other mild soft cheese
Salt and pepper to taste
1. Combine duck egg and egg whites with salt and pepper to taste in a small bowl and whisk lightly until frothy. Set aside.
2. In a non stick skillet, melt about 1 tbsp bacon fat and heat over medium heat. Add the morels and saute gentle until they are softened and ever so slightly browned at the edges.
4. Pour a bright crisp glass of Chardonnay or a dry Riesling and enjoy.