Monday, November 14, 2011
I suppose, the only thing you reliably can buy cheaper in Switzerland than in Germany are dried morels. So whenever I happen to stay in Switzerland I pass by Migros and grab a few 20g envelopes of these wonderful mushrooms. Yummmm!
Inspired by Sylvias Pasta from sea and forest I decided to combine the following:
a butternut squash + vegetable stock + morels + crabs = delicious surf and turf lunch!
To even increase the pleasure you may pimp the soup with a shot of white wine and with the strained soaking water of the morels . The crabs and the morels should be braised in olive oil, garlic and coarse salt before being placed on the soup. Salt, pepper and hot pepper flakes to taste.