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fried egg over morel mushrooms on a white plate with silverware
Suzanne Vizethann's

Morels and Eggs with Spring Herb Chimichurri

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Servings: 4
If you are lucky enough to get your hands on morel mushrooms, you are in for a real treat. They are meaty and full of flavor. This dish was inspired by the classic “steak and eggs”; the meatiness of the mushrooms mimics steak, and cooking them in beef tallow gives them that beef flavor.
Ingredients Method

Ingredients
  

For the Chimicurri
  • 1 cup minced mix of fennel fronds parsley, and tarragon
  • 1 bunch scallions white and green parts, sliced
  • 1 /4 cup red wine vinegar
  • Pinch of red pepper flakes
  • 1 / 2 cup extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • For the Morels
  • 1 /4 pound about 2 cups morel mushrooms
  • 2 tablespoons beef tallow melted 1 tablespoon minced shallots
  • 1 bunch thyme sprigs
  • 2 teaspoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Salt Freshly ground black pepper
To Serve
  • 4 to 6 eggs fried as desired (I like them sunny-side up for this dish)
  • Toasted white bread

Method
 

  1. Preheat the oven to 375 degrees F.
  2. To make the chimichurri, combine the herbs, scallions, vinegar, red pepper flakes, olive oil, garlic, and salt in a small bowl. Taste for salt and adjust if needed. Set aside while you prepare the mushrooms.
  3. Toss the morels in a large casserole dish with the melted tallow, shallots, thyme, vinegar, and olive oil. Season to taste with salt and pepper, and roast for 10 to 15 minutes until slightly wilted and golden.
  4. Transfer to a serving platter alongside your favorite fried eggs, the chimichurri, and toast.