Instructions: Slice the morels in half lengthwise and brush or shake off any debris; wash them only if absolutely necessary, and drain thoroughly. Slice the brown mushrooms 1/4-inch thick.

Remove the peas from the pods, or if using sugar snaps, trim and string the pods. Blanch the peas in lightly salted water until theyre crisp-tender and rinse them with cold water to stop the cooking.

Melt the butter in a medium skillet over medium-high heat and add the mushrooms. Cook the mushrooms until they begin to color, 2 to 3 minutes, then add the green onion, 1 thyme sprig and a dash of salt and pepper.

When the mushrooms begin to release their liquid, add the wine and soy sauce and cook until nearly dry, 1 minute. Add the cream and peas, bring to a boil, then reduce to a simmer.

Meanwhile, season the salmon lightly with salt and pepper and heat the oil in another skillet (preferably nonstick). Cook the salmon over high heat until nicely browned and a skewer slides in easily, 3 to 4 minutes per side.

Transfer the salmon to a serving dish or individual plates. Correct the seasoning of the mushroom-pea mixture and spoon it around the salmon. Garnish with more fresh thyme if desired.

This recipe yields 4 servings.

NOTES :

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