The morel, our favourite northern mushroom, takes buttered popcorn to a whole other level.
1/2 cup (about 15 grams) dried morel mushrooms
1/4 cup (60 milliliters) salted butter
1/4 cup (60 milliliters) canola oil
1/2 cup (125 milliliters) popcorn kernels
Sea salt to taste
Grind the dried morels into a coarse powder using a food processor or mortar and pestle. Don’t worry if there are larger chunks, these will get caught in the popped corn and provide delicious bursts of deep umami flavour.
Melt butter over medium low heat, add the morel powder and cook for two or three minutes. Remove from heat and reserve.
Heat oil in a large saucepan (6 liters is a good size). Add a popcorn kernel and when it pops, add remaining kernels, cover, and when you hear more kernels begin to pop, lift the pot from the burner (wear oven mitts) periodically and shake until the popping stops.
Toss with morel butter and sea salt and serve immediately.