Taste of Spring forest

Labelled as the national truffle, false morels are a symbol of a new forest season. They grow in sandy open spaces and have a distinctive earthy flavour. Chef de cuisine Martynas Žymantas of 14 Horses restaurant says that false morels evoke a lot of emotions, especially the joy of new season greenery. Here, he shares his tips for a simple dish of this Spring staple.

Ingredients
Serves 4
  •  150g mix of green and yellow beans
  •  100g chorizo slices
  •  5 medium potatoes
  •  one red onion, sliced
  • 300g fresh false morels
  • salt and pepper
  • ramson leaves, chives or green onions for garnish
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Preparation

False morels pick up a lot of sand from the soil they grow in and need to be thoroughly cleaned. Only pick those that have less sand on them. Put false morels in a large pot, cover with water and bring to boil. Drain. Wash under the tap of cold running water. Repeat the same process three times.

Multiple boiling eliminates toxins.

Wash, clean, repeat!

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Early Spring is a good time to use the remains of last season’s vegetables. If you happen to have frozen green beans, cover them with salted water the night before.

Boil the potatoes with their skins. When cooled off – peel and cut into large cubes.

Warm a tablespoon of oil in a pan, fry chorizo slices and onions. Add cubed potatoes, drained beans and false morels. Taste for seasoning. Saute for few minutes  until the mushrooms, potatoes and beans are warmed up.

Serve garnished with chopped chives, green onions or ramson leaves.

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