Braised Peas with Morels and Wild Garlic
This recipe is based on a classic French dish that brings together early springtime petits pois and rich, earthy morels. Rather than the more traditional shallots, we’ve used the morel’s seasonal bedfellow, wild garlic. Vegans can replace the butter with a little extra olive oil.
- 100g morels
- About 30g wild garlic leaves and buds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon picked fresh thyme leaves
- 250g frozen petits pois or garden peas
- 30g unsalted butter
- Salt and freshly ground black pepper
- Clean the morels using a small brush to remove any dirt or detritus, paying particular attention to the honeycomb caps.
- Trim away and discard any dried stem ends and set them aside.
- Rinse the wild garlic leaves in cold water and drain in a colander. Shred any larger leaves into 2cm strips.
- Set a large pan over a low heat and add the olive oil. Add the morels and toss in the oil, then cook for about 3 minutes, until starting to soften. Add the wild garlic and thyme leaves and stir well. Cooking for a couple of minutes until the wild garlic leaves are starting to wilt, then add the butter and peas.
- Stir well, reduce the heat to low and put the lid on the pan. Cook gently, stirring every now and then, until the peas are tender but still bright green. Depending on the peas you have, this should take between 5 and 10 minutes. There should be enough moisture from the peas to cook them in their own steam, but if they seem slow to soften add a splash of hot water.
- Taste for seasoning and serve hot.
Recipe and photos by Otherwise for Wild Food UK