Stretch Your Morels with Pizza Morel Mushroom, Leek and Shallot Pizza. By Jenny Nguyen

or many in Nebraska, springtime means morel mushroom hunting, a honeycomb-like fungus that is prized by Fcooks and mushroom hunters everywhere. Morels were one of those items that I drooled over at my local Whole Foods store in California but could never afford, dried and sold in 1 ounce packages for as much as $25! At the store, I would look at them longingly

through cellophane – these PHOTO BY JENNY NGUYEN wrinkly little brown things that held so much promise. Then I would sigh and put them back on their hook to continue my shopping, but this time trying extremely hard to pretend that I never saw them. Then I got to Nebraska to learn that 1. Heat oven according to store- is cooked. people can collect them by the bucket, bought pizza crust directions, or for Tip: I used Trader Joe’s Artichoke which made me flip a little – just a little. your own homemade pizza dough Antipasto, but any artichoke spread recipe. Heat 1 tablespoon of butter in a will do. Buy a spread/dip with Servings: 4 medium sauce pan over medium heat. artichokes as the main ingredient, Prep Time: 30 minutes Add sliced leeks, garlic, salt and pepper not a chip dip that’s made with mostly Cooking Time: 30 minutes to taste. Cover and cook for 7-10 cream. You can also make your own minutes, or until leeks are tender. Stir artichoke spread by tossing together Ingredients: occasionally and do not burn. some chopped canned artichokes • 4 to 5 large morel mushrooms or (drained), minced garlic, lemon juice, equivalent, sliced into bite-size pieces 2. In a sauté pan, heat 2 tablespoons extra virgin olive oil, salt and pepper. • 1 large shallot, sliced thinly of butter over medium-high heat. Or if you don’t like artichokes, pesto • 3 tablespoons of butter Add sliced mushrooms to hot butter will work. • 2 to 3 sprigs of fresh thyme, and sauté for 2-3 minutes, or until snipped mushrooms begin to soften, stirring 4. When pizza is done, grate more • splash of dry white wine frequently. Add shallots, thyme and a Parmesan cheese on top and sprinkle • 1 leek stalk, white and light green splash of white wine and cook until chopped chives over pizza. Slice and parts sliced and washed thoroughly wine evaporates and shallots begin to serve. • 1 clove of garlic, minced caramelize, stirring frequently. Add salt • 2 tablespoons of artichoke and pepper, to taste. Take off heat and This recipe and photograph antipasto or spread set aside. originally appeared on Jenny’s blog • sliced fresh mozzarella cheese, to Foodforhunters.com. taste 3. Evenly spread artichoke spread • grated Parmesan cheese, to taste onto pizza crust. Lay mozzarella • 1 teaspoon of chives, chopped slices over the spread, then cooked ReadR Jenny's • salt and freshly ground pepper, to leeks and morel mushroom-shallot NEBRASKN Aland taste mixture. Grate Parmesan cheese over blogb "Midland thin crust pizza crust, homemade pizza and cracked pepper, to taste. Musings"M to see • other stories from this or store-bought. Then bake pizza accordingly or until NEBRASKAland Regional cheese is fully melted and pizza crust Editor.

MAY 2014 • NEBRASKAland 55