FRESH PEAS WITH BRAISED MORELS

SERVES 4

WHEN YOU THINK about braised morels, you imagine them cooked in cream, which is one of my favorite ways to eat them. But in this version the Mushroom Broth–braised morels are so much more aromatic and light against the clean pop and sweetness of the peas and onions. This is the best way to enjoy the rare delicacy of morels.

3 cups Mushroom Broth (here) or water

½ pound morel mushrooms

Salt and pepper

4 small onions with stem attached, halved

2 cups peas, briefly blanched

Bring the broth to a simmer in a small saucepan. Add the morels and a pinch of salt and pepper and gently simmer for about 10 minutes. Add the onions and cook for about 10 minutes more. Combine the morels, onions, and broth with the peas in a medium bowl.