Free Pattern: Morel Hat

I actually cast on for this hat months ago… I bought the wool at Rhinebeck last fall, and I knew I wanted to knit it into a scrumptious, slouchy, textured hat. But then summer happened, and it got set aside. When Florrie came up with that delicious spicy mushroom dish a few weeks ago, an idea was born. We thought that it would be super fun to pair a knit with a recipe. We didn’t use morels in the recipe, but the texture of the wheat stitch in the hat reminded me of morel’s tall textured caps. The recipe is included in the pattern PDF for you to make and enjoy. Both the soup and the hat will warm you up on a chilly fall day. 🙂

Morel features an elongated wheat stitch with pretty eyelet detail at the brim. The ribbing along the brim will stretch to fit many sizes, but there are instructions for a small and large hat. The hat is designed to be unisex, but if you feel that the eyelet is too feminine, you can knit the yarn overs twisted to close them up.

Finished Measurements
Small (Large)
7in (9in) / 18cm (29cm) wide at brim, laid flat
18in (22in) / 46cm (56cm) circ. gently stretched
8in (10in) / 20cm (25.5cm) high, laid flat
Finished weight of large hat 3.5oz/98g
Gauge
8 stitches & 8 rows per 1 inch in wheat stitch.
Needle
1 pair US5(3.75mm) 16in/40.5cm circular needles, or needles to obtain gauge.
1 set US5(3.75mm) double pointed needles
Suggested Yarn
Miss Babs Northumbria DK (100% Bluefaced Leicester Wool) 240yd/3.5oz (225m/100g)
For project: approximately 235yd/3.5oz (215m/98g)
Colorway: Candied Pecan
Notions
Darning needle for finishing

Download the FREE pattern at Ravelry

Spicy Mushroom Noodle Bowls

2 cups Beef Broth

8 oz baby bella mushrooms sliced (or your favorite mushroom)

1 tsp Olive Oil

1 1/2 tsp Butter

Udon Noodles (prepare according to package directions)

2 tbls Hoisin Sauce

1 1/2 cups baby kale or bok choy chopped

3 spring onions sliced

1/4 cup Bamboo Shoots, sliced

1/4 cup Water chestnuts, sliced

1/4 cup Bean sprouts

1 tbls Lemon Grass slices (jarred packed in water)

Sriracha Chili Sauce to taste

Serves 2

In a medium saucepan bring broth and the hoisin sauce to a simmer over low heat. Set aside.

Cook the mushrooms in two batches. In a frying pan add oil and butter and the diced mushrooms, sauté over low heat until browned (approx. 5 minutes).  Add to broth.

In the same pan, add the remaining oil and butter and sauté the sliced mushrooms until browned (approx. 5 minutes).  Add sriracha to taste, set aside.

Add noodles and kale to broth, to warm through.

Divide the noodles, broth and kale between two bowls, place the sliced mushrooms on top and finally sprinkle with the bamboo shoots and sprouts, water chestnuts and lemongrass.

Enjoy F.