Consider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank eveyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. From good old fashion "eggs and crackers" to "wine and pasta" you'll find there is something here that'll satisfy all your taste-buds!
The Great Morel receives lots of requests for various ways to perserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the Preserving section of the cookbook.
New to The Great Morel is a Recipe Links page. This page highlights some of the best culinary sites on the net for morel preparation ideas. These are hand picked sites to make searching easier, so be sure to check them out if you can't find what you are looking for here.
Recipe Quick Index
Wood Family Favorite in a butter entrée
1 big haul of fresh morel mushrooms
This recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.
2 lbs real butter (or margrine)
1 doz eggs
1 box saltine crackers
Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.
Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.
Preparing the Feast - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed
Note: add more butter as needed and be carefull not to over heat the butter.
Serving Suggestions -You can eat'm as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee's. Good company and shroom'n stories of the day's hunt top off this great feast! It truly does not get any better than this!
Courtesy of renowned Ohio shroomers Dave and Dan Wood
King of the Plate (Morels with Flour)
I can't for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!
You need:Morels (bunches of 'em)
Butter/Margarine (3-4 tbsp's)
Frying Pan (non-stick is good...iron skillet is better)
Flour (1/2 cup or so)
Salt/Pepper to taste.
Directions:Melt butter/margarin in frying pan (don't overheat it!!!!!)
Coat Morels in flour (either in gallon ziplock bag that has flour in
it or using a plate covered in flour)--coat the cleaned morels well with
Sautee mushrooms (gently) in butter/margarine.
Salt and pepper to taste.
I have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the mushroom be king of the plate. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.
There is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn't have them any other way!!!!
Half Rice Flour and Half Wheat Flour
Here is a tip you might try.
I recently saw a recipe that won the best fish & chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the "sticky" gluten in wheat flour, and rice flour doesn't have much gluten to begin with. It was more of a tempura style crunchy.
Anyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.
Also, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that "woody, nutty" taste that is unique to morels. Not a bad substitute.
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!!!
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.
Courtesy of , Memphis TN.
Morels in Wine Sauce
Gently sautè scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.
To rehydrate, simply place in warm water or cooking liquid for one hour until plump.
"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.
I like them battered in egg and milk and deep fried myself.Courtesy of ...somewhere in Illinois
Less is More...
"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.In my opinion, Less is More!
I usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.Thanks and see you in the woods."
Courtesy of - Goodland, Indiana
Simple Recipe with corn flakes...
"I've been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:"Ingredients: 2-3 eggs (depending on batch), butter, salt, Kellogg's Corn Flake Crumbs (not the cereal, but the Crumbs.)
Whisk eggs in bowl until well mixed.
Fill another bowl with the Corn Flake Crumbs.
Add a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)
Dip morels into egg mixture
Lightly coat both sides of morel with Kellogg's Corn Flake Crumbs.
Fry in lots of butter and flip when light brown.
Add more butter as necessary until done. Delicious!
Pati's Best Morels recipe
"Here is my DELICIOUS user-friendly recipe..."~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acid…to avoid "digestive" issues.
~ Preheat app 1/3" of cooking oil in a 10" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.
~ Rinse & Drain mushrooms well in a large colander.
~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.
~ Add 1 C Flour, 1/2 Tbsp Lowry's seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.
~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry's & Pepper...Mix well.
~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.
~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.
~ Place into heated oil…split-side down. Continue until pan is full.
~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.
~ Place onto paper towels…split side down. May salt lightly, but NOT necessary. Don't want to bury the mushroom flavor…Good idea to taste-test first.
~ Continue until all mushrooms are cooked…May need to fend off eager consumers.
Get plenty of rest to be ready to hunt for more the next day!! Bon Appettit!Courtesy of - (Added March 2010)
Simple Recipe with potato chips...
"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms."1. Melt 1 stick of butter in a heavy skillet
2. Use a rolling pin and crunch a bag of potato chips.
3. Dip mushrooms in butter and roll in crunched potato chips.
4. Fry till golden brown and top with a sprinkle of garlic salt.
Courtesy of Becky Wolfe, in Ohio
Ritz Crackers and Parmesan Cheese...
"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I'd call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony."
One extra large egg, beaten.
One part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr> Add fresh black pepper to taste.
Approximately 8 to 10, 2-3 inch morels (halved)
Unsalted Real Butter
Melt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I'd died and gone to Heaven.
Courtesy of - Coal City, IL
Bread Crumbs and Parmesan Cheese...
I forgot to tell you what I made with some of what I had found.
1 cup bread crumbs
1 tbs crushed black pepper
1 tbs crushed sea salt
3 tbs parmesan cheese, fine grated
3-4 thick slices medium cheddar
1 egg for eggwash
about 15-20 medium sized morels, washed and halfed
Mix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.
Place into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.Courtesy of - Grahm, Washington
A Grandmother's Morel Recipe ...
One (1) batch of Morels, halved, cleaned & soaked "a while" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well & drained at cooking time.
In a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk
In a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.
In a deep well-seasoned cast-iron skillet, melt bacon grease 1" deep. Get it good and hot but not smoking.
Now dip your mushrooms in the milk and let them soak a little while your grease is heating.
Pick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.
Hold your hand on the bottom of the bag so it doesn't break, and gently shake.
Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.
Try to only turn them once, that way your coating stays on better.
Don't salt, bacon grease is salty. When golden, drain on paper.
Being lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.
My husband's family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn't get any better than this, and if there aren't Morels in Heaven, I'm not sure I want to go there!Courtesy of
Olive oil and garlic ...
The all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!
Another breading, oil and garlic ...
I noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...
Soak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.Courtesy of
Yet another tempting breaded variation...
I absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!
Now on to one of my favs.
After cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!Courtesy of , Warfordsburg, PA.
Sweet & Salty Morels...
Here is new recipe...
Put flour on morel mushrooms and place in frying pan.
Season to taste (I used garlic and pepper).
Pour Diet Coke in the frying pan.
Cook for 10-15 minutes.Serve with crackers.
The mushrooms are sweet from the pop, and eating them with crackers adds the salty taste. Yum!Courtesy of Someone in the Village of Stratton.
Sautéed Morels with Cream...
This is a classic French preparation my husband learned years ago from working in a European cuisine restaurant. He is an Executive Chef trained in many styles of cooking. The ingredients are easy to find except for veal stock which must be made by roasting veal bones for hours, perhaps a good chicken stock could be used instead. Enjoy!
Sautéed Morels with Cream15-20 fresh morels or reconstituted dried, cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks.
Our recipe for grilled steaks2 steaks of choice-we prefer New York Strips
4 TBS A-l or any bottled steak sauce
4 TBS Worcestershire
4 TBS Soy
1 large garlic clove crushed or diced
A few shakes of McCormick Montreal Steak seasoning (in the spice department)
a few dashes of Tabasco if desired
Mix all ingredients in ziplock bag, add steaks and marinate in refrigerator for at least an hour. Cook over hot grill to desired doneness. Remove and cover with foil for a few minutes, this insures a juicy steak! Plate up and serve with morel mushroom and cream sauce. Heaven!Courtesy of
(photo courtesy of Country Kitchen Magazine )
A unique and amazing utilization...
Last year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.
Here's the story of what I did (it's the RESULT that make this unique).
Went on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left 'em there.
It takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per "chaw."
We actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).
Note well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.
A news Story with recipes...
A online-news paper article which was written by Melanie Csepiga, a freelance writer associated with The Northwest Indiana Times. It is a story she wrote on Morels for the paper's Food feature page. Very well written with some excellent recipes. Thanks Melanie and NWI Times for allowing The Great Morel to share it with others. here.
Recipe Quick Index
Morels with Stuff...
Spring Morels & Pork in an entrée
for two people, you'll need:
1 pound pork cutlets, cut very thin
2 cups morel mushrooms
1/4 cup butter
1/4 cup dry white wine
1 cup of your favorite brown sauce
to taste salt and pepper
Take your pork cutlets and trim the fat off and pound them out. Melt the butter in a saute pan and add the cutlets and mushrooms. Saute two minutes, then add the white wine and cook 30 seconds. Add the brown sauce and finish with a little whole butter.
I would serve a Michigan wine with this that has a slight hint of sweetness. Try the Chateau Grand Traverse Dry Riesling. It's a marriage made in heaven. The "truffles of the north" are beckoning. Hie thee to the woods. And as always, a good cook appreciates nature and what it has to offer.
P.S. A good book to learn further about morels in this area is by Michigan author, Nancy Smith Weber and her book A Morel Hunter's Companion.
Morels with Cream...
About 15 fresh morels, rinsed well and cut in half lengthwise
1 large shallot, peeled and minced
1 clove garlic, peeled and minced
2 tbsp. olive oil
2 tbsp. unsalted butter
1/2 cup chicken stock
Truffle salt and freshly ground pepper to taste
3/4 cup heavy cream
Heat heavy pan over medium heat. Add olive oil, then shallots and garlic and saute briefly. Add butter and heat until melted. Add the morels, stirring and cooking until they begin to brown and release their moisture (about 5 minutes). Add chicken stock and cook for about 3 minutes. Stir. Add cream and continue heating on low until reduced and thickened slightly.
Serve over pasta (I used fresh linguine) or perhaps sauteed or poached chicken breasts.
Serves 4Courtesy of - Claire is a a Colorado-based, award-winning travel, food and sports writer who was just bitten by the blogging bug late in 2006. You can click here and check out her Blog called Colorado Culinary
Fish and Shrooms...
"Hey, hey, great site! I usually time my hunting to the lilacs across the street from me. When the flowers get ready to pop it's time for me to hop. Typically, the 2nd or 3rd week in May. The morels I see most are of the esculenta and deliciosa (creamy colored) variety although I have harvested the black and crassipes. Got over 30 in an hour last spring, WOW! Since I'm in central and not the hotbed area in SW Wisconsin, it was a banner day. Get ready, the time of joy approches."
Walleye filets in a glass bread pan, well seasoned.
Morel halves with garlic powder on top.
Shave liberal amount of good Wisconsin butter on top and cover with foil.
bake 35-40 min. at 350.
Wash down with Point Special beer and hope heaven will be this good!
(above photo courtesy of Allen from www.EatingOutLoud.com)
Budapest Express Morels and Trout...
"Hey Shroomr's, Got a cabin in N. Mich. but don't need to go there for Morels, got a small farm I live on here in SE Mich. (45 mi W/SW of Detroit), Have picked my 3rd grocery bag of them in two weeks, some 5 inches (after the stalk, that is the flower itself) and about 10 of them 3.5" in dia. Don't need the 5 hour drive to eat like a king, get them every year, but this year is big. I do go there for trout and Walleye, which are great with the big M's. A lovely young couple who help us here at the old place, are from Hungary, we made the M's the following way last nite:"
Eggs, stirred raw, salt /pepper. We ground up some paprika , dried from last year We grew them from seeds they brought from Hungary, mixed the paprika powder in ( this is the real stuff ,so you have to be careful, very potent), picked some very young wild garlic from edge of pasture, fried just a little , mixed the half cooked garlic pieces into the egg and paprika combo, dredged the Ms in the mix, put the egg coated Ms in a bag of plain white flour, Popped about two dozen big ones sliced in half length wise into about 1-1/2 inches of Wesson Veg oil, and some xtra virgin olive oil, very hot, not smoking, cook 2-3 minutes max, we ate with fresh native rainbow we brought back frozen that I caught in Patagonia district of Chile in Feb. ( that is another story , talk about paradise), This was a Budapest Express M/fish dinner
Morels and Steak...
"There are plentiful methods by which one may enjoy the most famed fungus of the northwoods, the morel. Yet by far the best way to prepare morels for an unforgettable meal remains that used to produce what I call simply "My Yearly Dinner." I've hunted shrooms since before I could walk (Mom and Dad would carry me piggyback through the woods). And every year, the meals we would prepare using our morel bounty consisted of more or less the same elements. Emerging as a seasoned shroomer myself, I later narrowed this meal down to the perfect treat. It's a ten-step process that's very tricky (yeah, right), so read carefully..."
1. Grill 16 oz., high-quality steak (e.g., porterhouse or better): 2 minutes on one side, 2 minutes on the other. (Soy sauce, garlic powder and pepper marinade optional). Done. Yes, xxx-rare IS the best steak you can get. No A1 or other atrocities allowed. Must use charcoal-fueled grill, no electric contraptions or rangetop cooking will do.
2. Sauté cleaned and lengthwise-sliced morels in large skillet with copious amounts of "real" butter. Margarine not acceptable. Only the real deal for this five-star meal. Sauté for a good 8-10 minutes. Save the juice to splash over the steak later.
3. In a separate pan, sauté those wonderful wild leeks (sliced) you found alongside your morel harvest using more "real" butter and a couple sprinkles of sugar to caramelize them. It's phenomenal. Trust me.
4. Steam fresh, springtime, locally grown asparagus for approximately 6 minutes or until bright green - do NOT overcook, lest they turn to mush. Top with (you guessed it) "real" butter.
5. Boil locally grown potatoes for 10-15 minutes (skins on), mash in mixing bowl with 1/2 & 1/2, MORE "real" butter, sour cream, a sprinkle of garlic powder, pepper and a handful of your remaining stock of wild leeks (minced). Whip using hand blender.
6. Place you glorious steak on your finest shroon-eatin' plate (I use one I painted myself and had glazed and fired). Don't forget to splash on some of that residual shroon juice.
7. Scatter the luscious morels and leeks all over the top of the steak. Don't be shy. Stack 'em high.
8. Gingerly and neatly position the scrumptious asparagus next to the steak (I prefer that all the heads point in the same direction and to stack them like lincoln logs -- I know, I need help).
9. Place a healthy-sized dollop of mashed potatoes between the steak and asparagus. No gravy allowed (kills the taste sensation of the morels) -- besides, they're spectacular just as they are, using this recipe.
10. Devour the entire ordeal (using salt at your discretion or, in my case, with little-to-no discretion), chasing with an ice-cold beer; collapse in a heap for 8-12 hours; load up your mesh onion bags; and head out again the next day for a repeat!!!
PS - In order to hunt successfully the next day, you must snap your walking stick in half and toss it into the woods as you leave as a sacrifice to the Mushroom Gods of the Woods. Otherwise you'll get skunked the next day. Trust me, they're watching you.Courtesy of Northern Michigan
Morels and Wild Turkey...
"It doesn't really matter how you cook either one, but I always try to eat my Morels with a freshly harvested wild turkey. Most of the Morel hunters in Tennessee find their shrooms while they are chasing gobblers through the woods. Here's my favorite recipe...."
Deep fried Wild Turkey and sauteed Morels
Pluck your turkey (after scalding)
Inject your turkey with Cajun butter (16 oz) and rub cajun seasoning salt over whole turkey.
Heat peanut oil to 375 degrees in a deep pot that will hold a turkey and 4 or 5 gallons of peanut oil.
Fry about 3 minutes to the pound once oil has reached 375.
Most wild turkeys will weigh between 10 and 15 pounds dressed and plucked.
Keep your oil at a constant temperature.
Sautee Morels in butter and soy sauce.
Add a dash of the cajun turkey rub.
Courtesy of - Kingston Springs, TN
Morels and Asparagus...
Morels fried in lots of butter, salt & pepper to taste
Fresh Asparagus tips cooked until tender
Crisp Fried Bacon Slices
On plate arrange in order listed below:1. Fresh cooked asparagus tips
2. Fried morels in butter
3. Crisp bacon slices
4. Two poached eggs
5. Cover with lots of Hollandaise Sauce
It is great.Courtesy of
Another Morels and Asparagus...
Spring morels and fresh spring asparagus, the two are a marriage made in heaven.
2. saute the mushrooms for a bit first in the butter and garlic.
3. then add the mushrooms and saute quickly until asparagus is just done.
Throw it on a plate, splash with a bit of lemon and fresh cracked pepper. That's it. It's truly the best thing you will ever encounter!Courtesy of
Morel and Bacon Appetizers...
"I am fortunate enough to live on the south east slope of Mt. Adams in Washington State. Every year I pick enough morels to fill my belly and my freezer and also share with my friends. During the winter holidays we often have morels broiled with bacon for Hor d'oeuvres."
It is simple...you need a bunch of shrooms the size of your thumb or larger some good maple cured bacon, tooth picks and brown sugar.
Wrap the shrooms with bacon and pin with a tooth pick. Place on cookie sheet and broil till bacon is done. Turning them over at least once to insure bacon is fully cooked. When done pull from oven and sprinkle with brown sugar.
Enjoy…Courtesy of - near Mt. Adams, WA.
Morels in Sweet Red Wine...
10 hand size morels
1 stick of butter
1/2 cup sweet red wine
1 cup warm water
1/4 cup flour
1/2 tsp salt
1/2 tsp fresh pepper
1 tsp garlic - chopped fine
- Add salt and pepper
- Slice the morels in quaters
- Dry throughly
- Fry them until tender in butter and garlic
- When tender take out the mushrooms (you now have all the water the mushrooms released in the pan)
- Reduce the stock until thick
- Turn up the heat to high
- When the stock is boiling hard quickly add the red wine stirring to loosen up any particles that may have stuck.
- Lower the heat and once again, reduce the stock.
- Add flour / water mixure and stir until thick
Enjoy the food!Courtesy of - near Porter Corners, NY
Morels and Beer....that's right BEER!
After soaking them in salt water and cutting them in half I throw them in...then you take some beer (probably from that one you are drinking in celebration of your find) and put just a couple of splashes in (Heineken is best), then sprinkle some seasoning salts, and a just a bit of hot sauce and cover. Turn, stir, or whatever, now and then, (don't forget to drink your victory beer too). I leave them on for about 20 minutes or so on a medium heat. Serve with anything and enjoy!Courtesy of in Door County, WI
Morels and Nachos
Saute an onion in butter.
Season with season salt and a bit of garlic powder and fresh ground black pepper.
Place nacho chips in a large 12" X 18" cake pan and cover with your favorite cheese.
Bake until the cheese is melted and chips are warmed.
Toss a liberal amount of morels into the fry pan with the onions.
Enjoy the heavenly aroma whilst cooking. When done, drain the excess liquefied butter then dump the 'shroom and onion mix in with the nachos.
Add tomatoes, scallions, chilies and olives. Dig in!
1 doz. medium size morels
1 can (8oz) flaked crabmeat
1 egg, beaten
1/4 cup salad oil
2 tbl mayonaise
2 tbl chopped sweet onions
2 teas fresh squeezed lemon juice
1/2 cup of seasoned bread crumbs
2 tbl melted butter or margarine
In a bowl combine crabmeat, egg, salad oil, mayonaise, onions, lemon juice and 1/4 of bread crumbs. Wash morels under running water. Fill morel "shells" with mixture. Combine remaining 1/4 cup of breadcrumbs with melted butter and sprinkle over mixture. Place the stuff stuffed Morels in a pan. Bake in oven for approx 15 minutes at 375 deg F. Serve Hot.Courtesy of
(photo courtesy of Country Kitchen Magazine )
More Stuffed Morels...
I got this from a cookbook somewhere and remember it well enough to prepare once a year in Oregon.
Use as many large whole morels as you're willing to part with. rinse and boil them for a few minutes. Slice and stuff the morels. Bake for about 45 minutes in a glass pan in a thin layer of white wine. Cut the stems from the big morels and dice fine. Also dice scallions and garlic. Sautee all of these in a butter oils mixture and season to taste with salt and pepper Add enough breadcrumbs and white wine to make a doughy mixture. I strongly suggest adding finely grated parmesan cheese at this point. Let everything heat and get gooey before stuffing.
Bake at 325 for 45 and then try to fight off your friends for a few bitesCourtesy of
Schreibers Stuffed Morels...
Hello, what a wonderful site you have. I have a recipe you may like. It's a bit rich and flavorful, but it's a favorite for us with a meal or as an appetizer. I refined the recipe from one I use for mushroom caps. Let me know what you think if you get a chance to try it.
First the preparation:
As soon as I get the little darlings home, I cut off any bad stuff and split the Morels in half. I then soak them overnight in salt water. This loosens dirt and drives out the bugs. Re-hydrating the mushrooms to their full potential produces more Morel broth during cooking.
Select enough Morels so the caps will cover the bottom of a glass pie dish. Rinse mushrooms and let them drain for an hour or so. "We don't want them dripping wet.": Spray your baking dish with nonstick spray. Spread a thin layer of real butter evenly across bottom of dish. Cut off Morel caps and save the stems. Arrange Morel caps to cover bottom of dish with the inside part of mushroom facing up.Schreibers Stuffed Morels Use 1/2 of your finely chopped Morel stems here.
4 tbsp. Real Butter
1/4 cup finely chopped onion
1 clove Fresh garlic (medium sized)
3 tbsp. Finely chopped spinach (for looks)
Sauté all of the above items until liquid is simmered away.
Now add the following.Add the rest of your finely chopped Morel stems. 4 tbsp. Cream cheese
1/2 cup finely chopped crabmeat (imitation stuff works great here)
1 tbsp. Brown sugar
3 tbsp. Seasoned bread crumbs. (not cracker crumbs)
1/4 tsp. Lemon pepper
2 pieces crispy bacon finely chopped.
Mix all these ingredients together and spoon into Morel halves.
Cover stuffed mushrooms with a light blanket of Italian blend or Monterey Jack cheese.
Bake in preheated oven at 400 degrees for 20 minutes. You may want to turn on the broiler for just a bit at the end to brown the cheese on top.
Let stand for five minutes and enjoy.
I honestly think this appetizer could bring $50.00 a plate in Chicago. I think you will agree. - Happy hunting!
Courtesy of - Moline, IL
Morel (Wild Missouri Mushroom) Quiche
Yield: 4-6 servings
1 Pound morels
1/4 Pound bacon
1/2 Cup chopped onions
1/2 Cup chopped green peppers
1-1/2 Cups shredded (baby) Swiss cheese
1-1/2 Cups milk
1 Cup Bisquick
1 Teaspoon salt (to taste)
1/4 Teaspoon pepper
Prepare BASIC BACON & MOREL mixture.
Preheat oven to 400 degrees. In a 10-inch, lightly coated (butter/spray) pie pan mix bacon, mushrooms, onion, green pepper and cheese. In medium-sized bowl, mix milk, eggs, bisquick, salt and pepper. Beat until smooth. Pour into pan. Bake 35-40 minutes or until inserted toothpick comes out clean.Courtesy of - from Canton, MO
A "Taste" of Switzerland
When I cook a roast I use Red Wine and crush (don't faint on me)
Morels, using them as a spice. Then continue the Roast like Grandma's old time
favorite. We have two favorite recipes that go well together:
Rösti (very Swiss, very Bernese)
Preparation 45 minutes
900g raw potatoes, roughly grated
chopped morels to your liking, (I like to use the small size or chop the large ones)
50 g "lardons" - smoked lean bacon strips
salt, pepper, chives and parsley, chopped
Sweat the lardons, morels and onions in the butter. Add the grated
potatoes and some of the herbs. Stir well and season. Spread the mixture over
the bottom of the pan (like a pancake) and cook each side until brown.
Sprinkle with the remaining chives and parsley. (Can also be served on its own
or with bratwurst.)
Jägerschnitzel (Hunter's Schnitzel)
Ingredients for meat:
2 lb. pork cutlets, pounded to about 1/2 in. thick
4 eggs (beaten)
1 & 1/2 cup dried bread crumbs
Ingredients for Gravy
4 oz. bacon (diced)
8 oz. onions (chopped)
8 oz. Morels (sliced if large)
2 tbsp. tomato paste
1 cup water
1 cup dry wine
dash of thyme
1 tsp. paprika
2 tbsp. parsley
4 tbsp. sour cream
Preparation of meat:
Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of oil over a low heat for about 10 minutes on each side.
Preparation of gravy:
While the meat is browning, saute the bacon and onions until golden brown. Add the tomato paste and mushrooms, and saute over a low heat. Add the wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.
Courtesy of - North Carolina
Cream of Morel Soup
A heavenly soup that will make you want to get back to the woods and feed some more black flies.Ingredients:
3/4 LB fresh morels (more or less to taste and your hunting success) chopped
1 large leek (use everything below the green leaves)
3 medium to small russet potatoes
1 cup chicken stock
1 cup heavy cream
1/2 cup dry white wine
2 TBS butter or mild vegetable oil
salt and pepper to taste
2 cups water
1) Chop off dark green leek leaves and roots. Slice the stem lengthwise and rinse under cold water making sure to remove all grit trapped between layers. Peel and halve potatoes. Add both to soup pot with the water. Boil moderately until quite tender. 20-30 min.
2) Heat medium pan over a medium flame. Add butter , morels and a few dashes of salt. Cook morels gently for ~ 15 minutes, making sure they do not dry out. Add a few dashes of wine at a time to keep moist. When nearly done add wine, turn up flame and continue cooking until liquid is almost gone. Add chicken stock and stir until blended.
3) When potatoes and leeks are tender, remove from heat and blend until smooth. Return to pot.
4) Add morel mix to potato/leek mixture and simmer very gently, stirring occasionally to avoid scorching. After about 5-10 minutes, add cream and salt and pepper to taste.
Courtesy of - located in Petoskey, Michigan
Veal Scaloppini with Morel Mushrooms
Note from The Great Morel - these recipes are courtesy of Phillip J. Speciale, from the Great-Chicago-Italian-Recipes.com website.
These veal scaloppini with morel mushrooms and morel risotto recipes will surely delight your family and guests. You just can’t get enough of these delicious little mushrooms. Yes, I am a morel junkie. Spending my rent money just to get my weekly fix would not be unusual. OK, not really, but I like them a whole lot.
Spring is almost here and morel mushroom hunting season has almost begun. Unfortunately it hasn’t started for me here in Chicago. Unlike thousand of people each year who actually go into the woods searching for these mushrooms, I hunt for my mushrooms at Amazon or on Ebay.
All through the winter there are people waiting in anticipation for spring to hunt down these delectable little morsels. Not often do you find entire web sites devoted to fungi. You can actually visit www.thegreatmorel.com for more information regarding the adventures of morel hunting.
And let’s not forget the National Morel Mushroom Festival in Boyne City, Michigan or the festival in Muscota, Wisconsin, the self acclaimed capital of morel mushrooms. Here you will find great entrees being made, songs being sung and recipes being exchanged.
If you’re not lucky enough to be able to go on a hunt, just shop online like I do. You can get fresh morels shipped to you overnight when in season or you can purchase them dried and use them throughout the year, if you are willing to pay the price. Don’t be surprised to pay ten dollars an ounce for these delicacies. Once you try them you’ll be hooked.
So now let’s get to my veal scaloppini and morel risotto recipes for you to enjoy.
6 slices of veal cutlets, about 1 pound 1/2 cup of flour 1/2 of a cup of chopped green onions 2 cloves of garlic chopped 1/2 cup of chopped parsley 3/4 of a cup of small dried morel mushrooms reconstituted 1/2 cup of Marsala wine 1/2 cup of chicken broth 3/4 cup of heavy whipping cream 2 Tbls of butter 2 Tbls of extra virgin olive oil 1/4 tsp of salt 1/4 tsp of fresh ground black pepperPreparation
Place the veal between two sheets of wax paper and pound thin with a mallet. Season the veal scaloppini with salt and pepper. Dredge veal in flour. Place 1 Tbls of butter and 1 Tbls of oil in a large skillet and sauté veal 2 minutes on each side. Remove veal and set aside. Add the other tablespoon of oil and butter to the skillet and sauté garlic and onions for I minute. Add mushrooms and sauté another minute. Add wine and chicken broth and bring to boil and reduce liquid to about half. Stir in whipping cream.
To serve, plate the veal scaloppini and top with the creamy morel mushroom sauce.
NOTE: To reconstitute mushrooms soak in warm water for about thirty minutes. Drain liquid and dry the mushrooms thoroughly
1 cup of small dried morel mushrooms reconstituted and cut in quarters 1 medium sized yellow onion chopped 2 cloves of garlic chopped 4 Tbls of butter 6 cups of chicken stock 1/2 cup of Marsala wine 2 and 1/2 cups of arborio rice 1/2 cups of freshly grated parmesan cheese 1/4 tsp salt 1/4 tsp of freshly ground black pepperPreparation
Pour broth in a medium size saucepan and heat to a simmer. In a slightly larger saucepan add the butter and sauté the garlic and onions for about 1 minute. Add rice and mix well coating the rice with the butter. Stir in the wine until it has evaporated. Stir in mushrooms. Add broth 2 cup at a time and stir until broth has been absorbed. Repeat until all the broth is used. When rice is tender mix in parmesan cheese.
Serve on the side with the scaloppini and you may overdose on the mushrooms.Simply delicious. Mangia!
Veal and risotto will serve 4 to 6 people
Courtesy of Phillip J. Speciale - Great-Chicago-Italian-Recipes.com
Nancy's Morel Sauce
This is the first time I have willing shared my original Morel Sauce recipe, but my husband and friends tell me that it is too delicious to keep it to myself, so, here goes:2 Onions sliced thin (you may substitute 3/4 C. young Ramps)
2 Tbs. Minced Garlic
6 Tbs. Butter (not margarine)
In large heavy skillet, caramelize onions & garlic in melted butter - DO NOT BROWN (remember, when sautéing in butter, add after the butter foams)7 Dried Morels (soak in 1/2 C. warm water 1/2 hour) Quarter them & add them and the liquid to caramelized onions (I have made this with fresh Morels, but prefer the nutty flavor of dried)
1/4 Tsp. dried Thyme Leaves
1 C. Port Wine (don't get cheap with the quality)
2/3 C. Dry Sherry
Add to skillet mixture, cook in med-high heat and reduce by 1/23 1/2 C. Beef Stock or Broth (I use low salt) Add to skillet and reduce by 1/2
Cool to room temperature and puree in batches in blender or processor. (Can be made up to 2 days in advance to this point. Keep refrigerated)
Add 1/2 pint Heavy Cream. Cook at a slow boil until thick and creamy stirring frequently. Serve warm or at room temp. over Fillet Mignon, Venison Tenderloin, with Steak or Prime Rib.
To use with poultry, substitute Chicken Broth for Beef broth; with Pork or Duck substitute 1/2 Chicken Broth & 1/2 Beef Broth.
Note: this recipe does NOT require salt nor pepper. Use patience with the reductions - it is worth every minute. It is very rich and IF there are leftovers, store in the 'fridge for approximately 5 days. You can add a splash of Gravy Master to deepen the color.
Comments and reviews from those who try this recipe are welcome.Courtesy of - Knowlton Twp., NJ
This is the greatest thing I have ever eaten. Morels on a kabob. I had these in a mountain village in Armenia some years back.
Take medium to large morels, rinse them and pat dry.
Stuff them with a mixture of bacon grease, parsley, green ramps (green onions), and chopped walnuts.
Line 3 to 4 mushrooms on a kabob skewer. Place skewers low over hot coals and rotate frequently.
The bacon grease will fry the insides while the actual morels are crunchy.Courtesy of
Recipe Quick Index
Morels with Pasta...
Fettuccine Alfredo with Morels
Gourmet, April 1993
1 stick (1/2 cup) unsalted butter
1 cup heavy cream
2 tablespoons Cognac
1 1/4 pounds fresh morels, rinsed, drained, and patted dry, or 1/4 pound dried (source above), soaked, drained, and patted dry
1/2 pound porcini fettuccine (recipe follows)
1/2 pound scallion fettuccine (recipe follows)
1/2 cup freshly grated Parmesan plus, if desired, additional as an accompaniment
In a skillet melt 2 tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil. Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm. In a kettle of boiling salted water cook the porcini fettuccine and the scallion fettuccine for 3 minutes, or until it is al dente. While the pasta is cooking, in a large deep skillet melt the remaining 6 tablespoons butter over low heat. Drain the pasta, add it to the large skillet, and toss it with the butter, lifting the strands. Add the morel mixture, 1/2 cup of the Parmesan, and pepper to taste and toss the mixture well. (Alternatively, the 2 kinds of fettuccine may be cooked and sauced separately.) Serve the pasta on heated plates with the additional Parmesan.
Alaska Morels...in Pasta
Here in south central Alaska, I get tons of morels. I find them from the end of May thru the first part of July in most any area that has a large percentage of birch trees. Never anywhere near pockets of spruce trees. I have gotten as many as 200 in just a few hours of picking but usually stop after 70 or so. That's about all my dehydrator will hold. Most are of the honey colored and dark brown varieties and range in size from 1-1/2" to 4" tall. I like to take the larger ones and slice them in half, dredge them in egg batter with a few dashes of salt and habenero powder. Coat them with flour and fry them in butter.
The smaller ones go into a sauce for pasta as follows:2 leeks - sliced thinly
2 scallions - sliced thinly
2 dozen or so smaller (1-1/2") morels- cut in half
3/4 cup good champagne
2 lg tbsp of sour cream
1/2 cup whipping cream
4 - 5 tbsp butter
salt - pepper to taste
1 tsp chopped fresh lemon basil
Saute leeks and scallions till just transparent. Add morels, salt and pepper and saute till liquids stop coming out. Turn heat to high and add champagne being sure to scrape bottom of skillet. Reduce heat to med., add sour cream and whipping cream and cook till reduced slightly. Add fresh lemon basil remaining to heat for 2 - 3 more minutes. Pour directly over cooked Angelhair Pasta!Courtesy of - Anchorage, Alaska
Here in the best morel recipe ever!1/3 cup diced onion (Vidalia preferred)
4 Tbsp butter
1/3 cup diced green or red pepper
1 lb fresh Morels, sliced in half vertically
2 Tbsp flour
1 tsp salt
1 tsp sugar
1 Tbsp Soy sauce
1/2 pound of angel hair pasta or bird's nest pasta
Prepare the half pasta according to directions and drain.
In a large sauté pan sauté pepper and onion in 2Tbs butter for 1 minute
Make a roux out of the flour, soy sauce, salt and sugar in a separate pan (it has to be stirred constantly)
Turn heat to low - add morels, and onion and pepper mixture.
Cover and cook 30 minutes.Courtesy of - from Illinois
Recipe Quick Index
Morels with Breakfast...
Great Breakfast Treat...
"My mother always fried the morels - just in flour - no egg or milk.
Then she would add them to scrambled eggs for our breakfast. Makes for a
Biscuts and Morel Gravy...
Slice, soak and rinse your morels as you would in normal preperation.
Lightly flour them fry them in cooking grease until fully cooked.
When cooked, add flour to the grease to dry it up continually stirring.
Slowly add milk mixing it and stirring until it's the texture of gravy you desire.
Salt and pepper to taste. Pour over biscuts!
Courtesy of , in Iowa
Breakfast Morels...."Crumble up dried morels, soak in milk, just a little milk, for approximately one hour, pour all into scrambled eggs, add cheese, salt an pepper to taste."