A simple morel lunch.

Morels, scrambled eggs, and an arugula salad. Photo by Donna Turner Ruhlman

I’ve been in Napa learning about bread at Bouchon Bakery and hope to post about later this week—bread is endlessly fascinating, infinitely complex, and to dive deeper into the craft with a baker, Matthew McDonald, who has been working with yeasted doughs pretty much his whole life, is one of the happier circumstances of a freelance life—but I hate to leave home.  In anticipation of being away, I made lunch for Donna so we could have a few focused moments together before I left.  With morels on my mind and a quick preparation required, I put together a simple speedy lunch to feature the mushroom: scrambled eggs with chives, morels with a simple cream sauce (recipe in this post) and an arugula salad dressed with lemon and extra virgin olive oil.

I didn’t ask Donna to photograph it but she loved the sight of it and the light by the window was just right so grabbed her camera and with three clicks of the shutter it was done. Time for lunch. And of course, with this simple meal some toasted baguette from On the Rise Bakery, the perfect background crunch for a lunch featuring morels, and a presage to the philosophical discussions I’d be having with Matt about the search for the perfect baguette.

More on this and the Bouchon Bakery Cookbook later this week.

If you liked this post on Morels, check out these other links:

© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved