{"product_id":"morels-and-steak-dinner-kit","title":"Morels and Steak Dinner Kit","description":"\u003cp\u003e# Morels and Steak Dinner Kit\u003c\/p\u003e\n\n\u003cp\u003eThis is a spring dinner that only really makes sense in Pennsylvania for a few weeks a year.\u003c\/p\u003e\n\n\u003cp\u003eWild 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.\u003c\/p\u003e\n\n\u003cp\u003eIt is simple, rich, seasonal, and a little bit special.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003e## What you get\u003c\/p\u003e\n\n\u003cp\u003e- **6oz fresh locally foraged morels**\u003cbr\u003e\n- **1 Bone-in ribeye steak from Happy Valley Meat**\u003cbr\u003e\n- **Sourdough round from Mediterra Bakery**\u003cbr\u003e\n- **Butter from Ploughgate Creamery**\u003cbr\u003e\n- **Locally grown garlic granules or powder from Ridgeview Farm**\u003cbr\u003e\n- **1 Lemon**\u003cbr\u003e\n- **1 bunch Flat parsley**\u003c\/p\u003e\n\n\u003cp\u003eYou will want to have salt, pepper, and a little cooking oil at home.\u003c\/p\u003e\n\n\u003cp\u003e## Wine Pairing\u003c\/p\u003e\n\n\u003cp\u003eFor wine, we’d reach for a **Pinot Noir**.\u003c\/p\u003e\n\n\u003cp\u003ePinot 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.\u003c\/p\u003e\n\n\u003cp\u003eLook 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.\u003c\/p\u003e \n\n\u003cp\u003e## How to cook\u003c\/p\u003e\n\n\u003cp\u003ePre-heat your oven to 350F (for warming up your bread).\u003c\/p\u003e\n\n\u003cp\u003e### 1. Prep the steak\u003c\/p\u003e\n\n\u003cp\u003eIf the steak is frozen, thaw it in the fridge overnight. Or use the cold water thawing method about one hour before cooking.\u003c\/p\u003e\n\n\u003cp\u003eAbout 30 minutes before cooking, take the steak out of the fridge.\u003c\/p\u003e\n\n\u003cp\u003ePat it dry.\u003c\/p\u003e\n\n\u003cp\u003eSeason with salt, pepper, and the Ridgeview Farm garlic powder \/ granules.\u003c\/p\u003e\n\n\u003cp\u003e### 2. Clean the morels\u003c\/p\u003e\n\n\u003cp\u003eCut the morels in half lengthwise.\u003c\/p\u003e\n\n\u003cp\u003eCheck the centers for dirt or grit.\u003c\/p\u003e\n\n\u003cp\u003eGive them a quick rinse or swish in cool water if needed.\u003c\/p\u003e\n\n\u003cp\u003ePat them very dry.\u003c\/p\u003e\n\n\u003cp\u003eDo not soak them for long. Morels are basically tiny forest sponges.\u003c\/p\u003e\n\n\u003cp\u003e### 2a. Warm up your bread\u003c\/p\u003e\n\n\u003cp\u003ePut your sourdough bread in your pre-heated oven for 15-20 minutes or until warm all the way through.\u003c\/p\u003e\n\n\u003cp\u003e### 3. Sear the steak\u003c\/p\u003e\n\n\u003cp\u003e(This is one way to make your steak but feel free to make the steak however you normally make it!)\u003c\/p\u003e\n\n\u003cp\u003eHeat a heavy skillet over medium-high heat.\u003c\/p\u003e\n\n\u003cp\u003eAdd a little oil.\u003c\/p\u003e\n\n\u003cp\u003eSear 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!\u003c\/p\u003e \n\n\u003cp\u003eRest the steak on a plate while you cook the morels.\u003c\/p\u003e\n\n\u003cp\u003e## 3a. Steak temperature guide\u003c\/p\u003e\n\n\u003cp\u003eUse an instant-read thermometer in the thickest part of the steak, away from the bone.\u003c\/p\u003e\n\n\u003cp\u003ePull the steak from the pan about **5 degrees before your target temp**. It will keep cooking a bit while it rests.\u003c\/p\u003e\n\n\u003cp\u003e- **Rare:** pull at 120°F to 125°F\u003cbr\u003e\n- **Medium rare:** pull at 130°F to 135°F\u003cbr\u003e\n- **Medium:** pull at 140°F to 145°F\u003cbr\u003e\n- **Medium well:** pull at 150°F to 155°F\u003c\/p\u003e\n\n\u003cp\u003eLet the steak rest for **5 to 10 minutes** before serving.\u003c\/p\u003e\n\n\u003cp\u003e### 4. Cook the morels fully\u003c\/p\u003e\n\n\u003cp\u003eLower the pan to medium heat.\u003c\/p\u003e\n\n\u003cp\u003eAdd a spoonful of maple butter to the steak pan.\u003c\/p\u003e\n\n\u003cp\u003eAdd the morels.\u003c\/p\u003e\n\n\u003cp\u003eCook for **6 to 10 minutes**, stirring occasionally, until they soften, darken, and get a little browned at the edges.\u003c\/p\u003e\n\n\u003cp\u003eMorels should be cooked fully, not eaten raw.\u003c\/p\u003e\n\n\u003cp\u003e### 5. Finish the pan sauce\u003c\/p\u003e\n\n\u003cp\u003eAdd a small squeeze of lemon.\u003c\/p\u003e\n\n\u003cp\u003eAdd a little more maple butter if you want it richer.\u003c\/p\u003e\n\n\u003cp\u003eTaste and adjust with salt and pepper.\u003c\/p\u003e\n\n\u003cp\u003eStir in chopped flat parsley at the end.\u003c\/p\u003e\n\n\u003cp\u003e### 6. Serve\u003c\/p\u003e\n\n\u003cp\u003eSlice the steak.\u003c\/p\u003e\n\n\u003cp\u003eSpoon the morels and pan sauce over the top.\u003c\/p\u003e\n\n\u003cp\u003eServe with warm sourdough on the side with maple butter (of course).\u003c\/p\u003e\n\n\u003cp\u003eUse the bread to get every last bit of maple butter, steak juice, lemon, and morel from the plate.\u003c\/p\u003e\n\n\u003cp\u003eThat is the whole point.\u003c\/p\u003e\n\n\u003cp\u003eProducer notes:\u003cbr\u003e\nHarvie exists to grow the independent food economy.\u003c\/p\u003e\n\n\u003cp\u003eWe help you eat well while supporting small farms and makers in your region.\u003c\/p\u003e\n\n\u003cp\u003eEvery box is built around what’s coming in fresh that week — not what’s sitting in a warehouse.\u003c\/p\u003e\n\n\u003cp\u003eWe work directly with independent producers.\u003c\/p\u003e\n\n\u003cp\u003eWe pay them fairly.\u003c\/p\u003e\n\n\u003cp\u003eWe shorten the supply chain.\u003c\/p\u003e\n\n\u003cp\u003eAnd we give you real food that tastes like it should.\u003c\/p\u003e\n\n\u003cp\u003eWhen you shop with Harvie, your dollars stay closer to home.\u003c\/p\u003e\n\n\u003cp\u003eThey support pasture-raised eggs instead of factory farms.\u003c\/p\u003e\n\n\u003cp\u003eGlass bottle milk instead of anonymous cartons.\u003c\/p\u003e\n\n\u003cp\u003eBread from real bakeries.\u003c\/p\u003e\n\n\u003cp\u003eCheese made by people you could actually meet.\u003c\/p\u003e\n\n\u003cp\u003eThis isn’t grocery delivery.\u003c\/p\u003e\n\n\u003cp\u003eIt’s a better way to build your week around local food.\u003c\/p\u003e\n\n\u003cp\u003eKeep your food dollars local.\u003c\/p\u003e","brand":"Harvie","offers":[{"title":"Default Title","offer_id":45017988923461,"sku":"66831","price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0734\/4321\/3381\/files\/69fdffe63b1a0869423838_90442802-4e1b-4cef-9c75-724ac3f58282.jpg?v=1779122357","url":"https:\/\/harvie-750.myshopify.com\/products\/morels-and-steak-dinner-kit","provider":"Harvie","version":"1.0","type":"link"}