Morels and Steak Dinner Kit
Morels and Steak Dinner Kit
# Morels and Steak Dinner Kit
This is a spring dinner that only really makes sense in Pennsylvania for a few weeks a year.
Wild morels are one of those blink-and-you-miss-it foods. They show up when the woods wake up, then they disappear. Pair them with a local ribeye, good sourdough, maple butter, lemon, and parsley, and you get a dinner that feels like spring in PA landed in a hot skillet.
It is simple, rich, seasonal, and a little bit special.
This is not a meal kit trying to be clever. It is steak night with wild morels and enough good bread to chase every last bit of pan sauce.
## What you get
- **6oz fresh locally foraged morels**
- **1 Bone-in ribeye steak from Happy Valley Meat**
- **Sourdough round from Mediterra Bakery**
- **Butter from Ploughgate Creamery**
- **Locally grown garlic granules or powder from Ridgeview Farm**
- **1 Lemon**
- **1 bunch Flat parsley**
You will want to have salt, pepper, and a little cooking oil at home.
## Wine Pairing
For wine, we’d reach for a **Pinot Noir**.
Pinot has enough body for ribeye, but it stays lighter and brighter than Cabernet or Malbec. That matters here because morels are delicate. You want the wine to lift the steak and mushrooms, not bury them.
Look for an **Oregon Pinot Noir** if you can find one. Oregon Pinots often bring red fruit, a little earthiness, and sometimes those forest-floor notes that make sense with wild mushrooms.
## How to cook
Pre-heat your oven to 350F (for warming up your bread).
### 1. Prep the steak
If the steak is frozen, thaw it in the fridge overnight. Or use the cold water thawing method about one hour before cooking.
About 30 minutes before cooking, take the steak out of the fridge.
Pat it dry.
Season with salt, pepper, and the Ridgeview Farm garlic powder / granules.
### 2. Clean the morels
Cut the morels in half lengthwise.
Check the centers for dirt or grit.
Give them a quick rinse or swish in cool water if needed.
Pat them very dry.
Do not soak them for long. Morels are basically tiny forest sponges.
### 2a. Warm up your bread
Put your sourdough bread in your pre-heated oven for 15-20 minutes or until warm all the way through.
### 3. Sear the steak
(This is one way to make your steak but feel free to make the steak however you normally make it!)
Heat a heavy skillet over medium-high heat.
Add a little oil.
Sear the steak until browned on both sides and cooked to your liking. Using a meat thermometer is a fool proof way of checking the meat!
Rest the steak on a plate while you cook the morels.
## 3a. Steak temperature guide
Use an instant-read thermometer in the thickest part of the steak, away from the bone.
Pull the steak from the pan about **5 degrees before your target temp**. It will keep cooking a bit while it rests.
- **Rare:** pull at 120°F to 125°F
- **Medium rare:** pull at 130°F to 135°F
- **Medium:** pull at 140°F to 145°F
- **Medium well:** pull at 150°F to 155°F
Let the steak rest for **5 to 10 minutes** before serving.
### 4. Cook the morels fully
Lower the pan to medium heat.
Add a spoonful of maple butter to the steak pan.
Add the morels.
Cook for **6 to 10 minutes**, stirring occasionally, until they soften, darken, and get a little browned at the edges.
Morels should be cooked fully, not eaten raw.
### 5. Finish the pan sauce
Add a small squeeze of lemon.
Add a little more maple butter if you want it richer.
Taste and adjust with salt and pepper.
Stir in chopped flat parsley at the end.
### 6. Serve
Slice the steak.
Spoon the morels and pan sauce over the top.
Serve with warm sourdough on the side with maple butter (of course).
Use the bread to get every last bit of maple butter, steak juice, lemon, and morel from the plate.
That is the whole point.
Producer notes:
Harvie exists to grow the independent food economy.
We help you eat well while supporting small farms and makers in your region.
Every box is built around what’s coming in fresh that week — not what’s sitting in a warehouse.
We work directly with independent producers.
We pay them fairly.
We shorten the supply chain.
And we give you real food that tastes like it should.
When you shop with Harvie, your dollars stay closer to home.
They support pasture-raised eggs instead of factory farms.
Glass bottle milk instead of anonymous cartons.
Bread from real bakeries.
Cheese made by people you could actually meet.
This isn’t grocery delivery.
It’s a better way to build your week around local food.
Keep your food dollars local.