We had a most delicious dinner after my Saturday trip to Trout Lake Farmer’s market last weekend. One of my favorite vendors, although I don’t know the name, had huge freshly harvested wild morels. Of course I bought some. After reading the book Chantrelle Dreams, Amanita Nightmares earlier this year I have been eager to get foraging myself. I checked out the section in the book with morel recipes, which were recommended to eat with cream and butter. Our recent trip to Vancouver Island gave me a chance to forage some nearly flowering nettles, which is a delicious addition to this dish.

As we are on the GAPS diet we haven’t been eating pasta, so I peeled strips of carrot and sauteed them quickly until al dente to use as the noodles. This makes a lovely, bright orange color contrast to the creamy sauce and makes a simple, grain-free noodle.

Sauce:

• 1 onion, diced
• 2 T butter
• 1 c fresh peas
• 1/2 – 1 c fresh nettles, chopped fine
• 4 small sausages
• 1/2 – 3/4 c cream
• 1/2 lemon, juice
• pinch salt
• pinch black pepper

Method:
Sweat onion in butter with garlic. If sausages are fresh, saute, then slice. Fennel, pork and/or spicy Italian sausages are what I like to use. Add sausages to the onions and saute briefly. Add in the peas, saute 5 mins, add the nettles. When the nettles have wilted add in the cream and reduce until thick, season with salt, pepper and lemon juice. Garnish with strips of cheddar cheese.

Carrot Noodles:

• 6-8 medium carrots, peeled into thin strips
• 1 – 2 T lard, olive oil or coconut oil

Method:
Heat fat, sprinkle in the carrot strips. Don’t add so many in one batch as to allow carrots to steam. Allow some of the carrots to caramelize.