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Morel Recipes Morels & Mushrooms Message BoardAdd A Report To The Message Board PhotoBucket Users: Cut and paste PhotoBucket HTML CODE to post photos. (Not the IMG CODE) You may also email photos or post them on the Morels.com Facebook Page Click Here To Report Objectionable Postings
| Andrew| | near Seattle, WA | | January 28, 2010
Hi,
After mushroom hunting for 20 years and web design for 15, I finally got it together and created a wild mushroom recipe website, including morel recipes.
http://www.wildmushroomrecipes.org/
The focus is 1) public participation, 2) eclectic & great recipes, and 3) organization by botanical names.
Please stop by, check out the recipes, join, add a recipe, and enjoy!
Andrew. |
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May 21, 2009
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| terry| | williamsville, Il | | truewonder(at)att.net
April 20, 2009
I soak my morels in clean spring water, changing several times. Over salting breaks down some of the tissue, so I don't often salt unless using a really good sea salt, and then only on the last dip. I fry them in butter so salt is unnecessarry again, my opinion only. Mushrooms are a pure food, pure flavor so I try not to mess em up too much with other ingredients although, when abundantly blessed with big messes- my oh my are they ever good sauted in butter and then add a good wine, let it simmer down a bit(reduced) and serve this atop a really good steak.
Basic recipe- (this would be the recipe I use for the little greys-***** Morels
flour
Slice the morels down the middle, soak in fresh water, lift out, refresh water, lift out, refresh with salted water(optional)
Drain, gently dry with paper towels while pressing down. Grab a paper bag, fill it with flour and a bit of pepper or garlic if you like. Shake it up. Plop those morsels in a skillet, one by one- with melted sizzling butter(approx. half a stick of butter). Brown on one side, approx. 1-2 minutes. Flip over, repeat. Lift from butter, lay on a plate covered with a layer or two of paper towels. Devour.
(An egg dip is sometimes favored for later mushrooms- 1 egg beaten well, 2-3 TBS milk-dip morels in this first, then add to flour bag)
I also like to saute mushrooms in butter, whisk up some fresh chicken eggs, dump the eggs right in there with the morels and scramble up. Fresh chives, asparagus, garlic, sea salt and pepper added make this a truly scrumptious breakfast fit for a king.
One recipe I just recently tried 'cause I love em so is breading with Panko bread crumbs- oh my...amazing.
(Panko Bread Crumbs can be found usually by the meat dept. they're a type of Asian breading,but they sure cook up anything good and crisp without taking away anything from the dish but adding an oh so crispy delicate taste. Good stuff.
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| Jim| | Grainger County , TN | | April 17, 2009
Jim's Sour Cream Stroganoff with Morel Mushrooms
April 17, 2009
2 cups chopped Morel Mushrooms
1/4 cup chopped garlic(fresh or canned)
2 lbs Sirloin Tip sliced in thin strips
1 lb Egg Noodles
1 Large can cream of Mushroom soup 26 oz
1 Large sweet onion Shredded
2 Tbl spoons seasoned salt
2 Tbl spoons salt
2 Tbl spoons black pepper
1 1/2 cups sour cream
In a large stock pot boil sliced sirloin until tender approx 1 hr. (DO NOT DRAIN) with salt.
Add Egg Noodles and return to Boil until tender 12-15 minutes. Add all remaining ingrediants except sour cream. Cook until Hot stirring constantly to prevent sticking. Blend in sourcream with large spoon Mixture will be Thinck N Hearty
ENJOY!
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| Natasha| | Italy, n/a | | April 10, 2009
Hello,
Stumbled on your forum - Thanks, many excellent ideas! Found my first morels this morning at the back of the house on old olive tree chippings, here in Central Italy. Cooked: a little chopped onion in butter, then chopped morels for a couple of minutes, add a splash of sweet marsala (or similar) wine and let it evaporate and become slightly sticky, at the end a dash of cream and salt to taste, serve on scrambled egg, with crusty bread. Hmmm....Tomorrow will go and pick some more... |
| Curtis| | Fairdealing, ky | | Curtisbailey184(at)yahoo.com
April 04, 2009
Thanks MillstadtTOM!
Is there any good stuffing recipes out there for the bigger shrooms?
This is my first time hunting and I lucked up on some 5 inchers and my wife thinks that if there ever was a mushroom meant to be stuffed its this one. |
| MillstadtTom| | Millstadt, IL | | April 04, 2009
Larry and Curtis.....
Morels are best when used in the first 3 days if you're soaking in water....I've read where people keep them in paper bags for longer. But after about 3 days soaking, they start to get mushy. Best to prepare them how you like(flour coated, breadcrumb etc) and freeze or dry them. I prepare them as if I were ready to cook, then freeze on a cookie sheet, and then bag and store. 6 months later, they're as good as fresh.
As for cooking them, I liken it to salmon patties.... it's about the same for fish or anything else you would fry, except they are ok to eat raw, but better sauteed or deep fried. If you're not sure experiment a little. Use a flour or bread/crackercrumb mixture and do one at a time to your desire. Good Luck! |
| MillstadtTom| | Millstadt, IL | | April 04, 2009
Wow, love the recipes!
I take a bag of saltine crackers and put in blender, add some garlic powder, lemon pepper and a pinch of red or cayenne pepper. Small amount of butter in the skillet just to cover the bottom and lightly sautee as I add small amounts of white wine. Not much of a recipe, but it's the way I like my morels best.... adds a great flavor to an already great tasting delicacy. |
| Curtis| | benton, ky | | Curtisbailey184(at)yahoo.com
April 04, 2009
How long will morels keep in freg? |
| larry| | st charrles, mo | | March 23, 2009
how long do u cook mushrooms when deep frying r pan frying? |
| spencergal| | taylorsville, KY | | culinaryinnov(at)bellsouth.net
March 18, 2009
I'm looking for a recipe for chicken breasts stuffed with a minced morel mushroom mixture, then baked in cream. Can anybody help?
Thanks |
| Mark| | Lawrence, Ks | | freebirdmaw(at)yahoo.com
March 18, 2009
This is awesome over pork chops, steaks, or fish!!
Morel Mushroom Sauce
Sautee in a few tablespoons hot butter 'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!
Preparation
In a 12" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey's salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.
Recipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.
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| granny_in_ohio| | manchester, ohio | | jstratton(at)roadrunner.com
March 15, 2009
I soak in salt water over night , rinse and shake them in a ziplock bag of flour,salt, perrer and a little corn meal. fry in butter until nice and brown , drain on paper towel and enjoy them. |
| jason| | indianapolis , in | | February 13, 2009
the best way to eat morels is to clean them cut the big ones in hale roll in lighr flour or pancake mix if u like but cook them in real butter not margrine because it holde too much water and cook until the edges get crisp leaving the center perfectly moist every one cooks to a crisp or in bacon u lose the earthy natral flavor only way i would use bacon to flavor my morels is if i didnt like them bacon makes every thing taste good im not sure but i even think if u put bacon on a dog turd it might taste good |
| Feral Boy| | Saint Louis, MO | | May 30, 2008
Morel & Bacon Pizza
1 pizza crust (kit or Boboli ready-to-use)
6 strips bacon
3/4 cup Chanterelles (measured fresh or rehydrated)
2 tbsp. olive oil
3 cloves fresh garlic or 1 tbsp. minced garlic (jar)
1/2 tsp. shallot salt
1/2 cup spaghetti sauce
1 tsp. Italian seasoning
a few leaves of fresh Basil
1 cup fresh mozzarella cheese
1/4 cup grated Parmesan cheese
Prepare pizza crust as directed, if necessary. Fry bacon crisp & drain.
Pour off bacon grease & add olive oil to the pan. Add chanterelles, sliced
thinly, garlic, and shallot salt and saute for 10 minutes or until done.
Spread spaghetti sauce on pizza crust, place morels on it, arrange bacon
slices on the crust, spread mozzarella cheese evenly & sprinkle parmesan
cheese & basil leaves over all. Bake in 450 degree oven for 15 minutes, or until done. |
| Hoosierboy| | Anderson, IN | | May 22, 2008
Morel Meatloaf.
Need: 1/2 Lb Bulk Pork Sausage
1/2 Lb Ground Chuck
20 small morels (whole) do not split
2 Large Eggs
1 Package of quaker brown sugar instant oatmeal
15 Ritz Crackers
Wash you morels thoroughly and soak overnight in salt water.
Mix meats, eggs, oatmeal and crackers (crushed) in a large bowl. Add the morels to the mixture and gently fold them in. Bake at 350* for about 60-75 minutes. Add ketchup and brown sugar to the top if you prefer. This is one of my all time favorites. |
| Hoosierboy| | Anderson, IN | | May 22, 2008
Half Free Morel Gravy
Fry 6 pieces of bacon in a skillet until crispy. Put the bacon on paper towels to enjoy a BLT later.
Use the grease from the bacon and add 1/2 lb of sliced half-frees to the skillet along with 1/2 onion (optional). Fry this until onions are cooked.
Carefully spoon in flower/salt/pepper until the liquids have dissolved.
Add half and half until you cover the morels and onions in the skillet. Turn heat to low and cook until the gravy begins to thicken. Add a little Kitchen Bouquet browning sauce to give the gravy a nice color.
Enjoy some hot and let the other cool until room temp. Place the remaining gravy in small plastic containers and freeze. I like to bake this gravy on Roasts, Pork Chops, and even pour it over a good steak. It's the best way I have found to use Half Free Morels. |
| mj| | south bend, in | | May 18, 2008
Fry up some bacon. Put bacon on plate with paper towel. Take your morels and cut in half. Beat an egg. Mix some flour salt and pepper. Take morels and dip in egg, then lightly flour. Now fry them in the left over bacon grease. Lay on paper towel to absorb excess grease. Eat! Not the healthiest, but after hours spent in the woods ya need a little grease. (I also like to make omlets with the stems and soe cheese.) Yum! |
| bdd from c| | battle creek, mi | | May 15, 2008
I like to soak of course in salt water overnight. Then I like mix a couple of eggs with just a splash of milk, then put them in a baggy of your favorite chips, whether it's patato chips, dorito's, or bbq chip's. I know it sounds kind of crazy, but trust me it tastes nothing like it sounds. Fry them until golden brown and enjoy. you can also add different seasonings to the chip mixture and try this with boneless pork chops or chicken! |
| WvGurl| | Beckley, Wv | | May 15, 2008
My favorite way to eat morels has always been slicing them in half and rinsing them while checking for bugs. (I have found that soaking them in salt water seems to take away the earthy flavor.) I then coat them with flower and fry in oil until crispy. I remove them to a paper towel. I then add butter to another pan and cook 2 eggs until almost done. Then cover the egg with crispy morels salt and enjoy. (Great witha cold coca cola!) |
| cristoforo| | coal valley, IL | | May 14, 2008
Hey Rio.
May you should try and focus on area where dead trees lye (elms if you can find them). If your going to be turning up leaves. Just be patient. My rule of thumb is to stay in moist soil. Moist can vary but dust bowl dry dirt can hinder the quality of the tasty treats.
Good luck |
| olbiebutnoobie| | staatsburg, ny, ny | | May 08, 2008
My recipe was meant to be used (after reconstituting in the fridge/freezer), as a topping for a juicy steak or veggies, fresh off the grill, atop home-made bread, or anywhere else a savory butter would suffice!
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| olbiebutnoobie| | staatsburg, ny, 12580 | | May 08, 2008
1/2 large shallot diced
4-6 medium morels, cleaned, cut thin on bias
2-3 garlic cloves, smashed, diced
pinch fresh rosemary/thyme/parsley, diced
3-4 TBS Boursin or similar creamy, spreadable delicious cheese
2/3 stick butter
s/p to taste
saute shallots & garlic on medim heat w/about half of butter until carmelized, add morels herbs for a minute or two more, add remaining butter and boursin cheese, and reduce heat for a couple more minutes...
remove from heat, and a touch of salt/pepper, mix well, and pour into ramaken or into a butter dish "top", turned upside down w/wax paper inside (gives it the "stick" shape). chill in freezer until hard.
ENJOY!
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| Jim Smith| | Topeka, Ks | | hoytville(at)aol.com
May 07, 2008
I cut the mushrooms in half and soak overnight in brine(salt water) to make sure all the freeloaders are out. Then I get out the Harold Ensley batter mix. Mix dry batter mix and mushrooms in a gallon ziploc bag . Shake well. Cook in hot cooking oil until crisp. Not real good for you, but hey these are Morels....... |
| SCOTT| | , MI | | May 06, 2008
RIO START BY LOOKING UP AT THE TREE TOPS FIND THE ELMS. SOFT MAPLE.OR THE ASH NEXT IF YOU SEE AAPPLE TREE DEAD OR ALIVE HIT IT AS LONG AS ITS LEAGLE OR YOU CAN GET AWAY WITH IT LOL |
| RioMorel| | Des Moines, Ia | | riobard469(at)yahoo.com
May 05, 2008
I'm so frustrated.. I haven't found one. AHHHH.. Went to Yellow Banks today and looked in three different areas with my daughter. Nothing! They are either really picked over or I just don't know what I'm doing. I will admit I'm still new to this. Maybe I'm picking the wrong spots... I pull off the side of the road, walk slowly through the woods. The ground of course is covered with a million leaves. I almost want to take a cordless leaf blower with me...LOL. Does every one move the leaves around to find them or do they grow in clear areas? I always feel I'm walking past hundreds of them, but I don't want to turn over every leaf. Any suggestion for a newbie.. |
| woodswise| | rock falls, IL | | May 05, 2008
When air drying morels try to not use dental floss. Try to acquire some thick cotton thread, not yarn though. This will prohibit them from sliding together when hanging to dry.
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