Few foods say springtime to me like morels and garlic scapes, so when you can put your freshly foraged harvest together into a umami-rich morel and garlic scape stir-fry, then you’re a lucky sonofabitch, aren’t you?
This morel and garlic scape stir-fry is super easy, super fast, and just allows the natural texture of the morels to really soak up all those savoury Asian flavours, like miso, soy, Thai chili, garlic, and all that other good stuff. It’s excellent served with a simple bowl of white rice.
Morels in BC are tricky, tricky little devils.
Morels in BC are tricky, tricky little devils. It isn’t the hardest thing to find a potential morel spot, but even when you locate the perfect terrain for them, there’s no guarantee that they’ll be there.
Moreover, even if you’re in the perfect location with the perfect weather and season, they’re hard as heck to spot on the ground. If you aren’t a wild mushroom foraging champion (champignon?), chances are that you walked right over more than you picked up. But that’s okay, a little goes a long way with morels.
You can obviously buy fresh or dried morels at the grocery store, but they’re quite expensive. However, having them there really make this stir-fry shine. Who knows, investing in a small bag may motivate you to really get out there and find them this year – and if you’re intrigued, here’s a friggin’ delicious guide to foraging wild edible mushrooms in British Columbia.
Also, to be honest, I haven’t been able to find wild garlic scapes by foraging them in BC yet, but it’s definitely possible. But if you’re like me and impatient to eat your wild mushroom harvest, you can always combine your hard won morels with some farmed garlic scapes.
If you’re having trouble finding garlic scapes in BC, they’re often sold during the spring at Asian grocery stores like T&T in Vancouver (so cheap!) and at farmers’ markets (organic!).
Morel and Garlic Scape Stir-Fry Recipe
2 c. fresh or rehydrated morels, cleaned and halved lengthwise
2 bunches of garlic scapes, chopped into 1” pieces
¼ small yellow onion, finely minced
2 cloves of garlic, minced
2 tsp olive oil
1 tbsp white miso paste
2 tbsp dark soy sauce
1 tbsp sesame seed oil
Dash of white pepper
1-2 small Thai chilies, ribs and seeds removed, sliced thin
3 tbsp roasted sesame seeds
- Heat oil on medium-high heat in a cast iron skillet or wok
- Add onion and fry until fragrant and soft, and then add garlic to skillet (to prevent burning)
- Add garlic scapes and fry until bright green
- Make a well in the centre of the skillet and dissolve in the miso, soy sauce, sesame seed oil, pepper until it makes a sauce (you may need to add a splash of hot water to help break down the miso), and then toss in half of the Thai chilies
- Stir-fry until liquid is dissolved, and then serve topped with the reserved Thai chilies and sesame seeds