More Morel Recipes

For the Morels

• Soak the morels in lightly salted water for approximately 15 minutes.
• Drain and rinse, ensuring to remove as much sand from the mushrooms as possible.
• In a small pan over medium heat, melt butter and add garlic.

  When you can smell the garlic (approximately one minute later) add the morels.
• Cook until there is no longer water in the pan, about 3-4 minutes.
• Season with salt and pepper to taste.

  Remove from heat, and set aside for assembly later.

For the Pâté

• Place the liver in a small container, and cover with milk. Cover and refrigerate for 24 hours. The milk will draw out any overwhelmingly metallic flavors that liver can sometimes have.

  Drain liver, and pat dry with clean kitchen towels.
• In a medium-sized frying pan, cook the bacon over medium-high heat until crispy.

  Do not drain the remaining fat from the pan; this is going to add to the flavor and texture of the pâté.
• Turn the heat down to medium, and add the butter, celery, carrot, onion, garlic, liver and spices.

  Cook until lightly browned and aromatic, approximately 3-5 minutes.
• Add the wine, and cover with a lid.

  Turn the heat to low, and let simmer for 5-10 minutes.

  Remove from heat, and remove lid.
• Let cool slightly before adding to a food processor. Process until smooth.
• Spoon into a container, let cool to room temperature, and refrigerate until fully cool – a couple hours.
• Slice baguette on an extreme diagonal for long, dramatic slices.

  Toast slices.

Serve

• Smear a generous amount of pâté on the bread, and load on as many morels will fit onto each piece (and if some drop off onto the plate, your guests will NOT be unhappy about eating these on their own!).  
• Use a vegetable peeler and shave the asparagus into long, thin strips.

  Haphazardly top each toast with a few strips of the asparagus for colour and a pop of fresh Spring flavor.

Sautéed Morels with Cream

• 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.

Serve

• Classically served on toast, but the best on grilled New York Strip steaks.

Our recipe for grilled steaks

• 2 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!

• Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.
• Large ones get cut in half lengthwise again.
• Standard home dehydrator, 12 hours minimum.
• When thoroughly dry, store in airtight kitchen canister.

Resulting Usage

• 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 re-hydrate 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).

• 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
• Sauté two minutes, then add the white wine and cook 30 seconds.
• Add the brown sauce and finish with a little whole butter.

• Heat heavy pan over medium heat.
• Add olive oil, then shallots and garlic and sauté 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.

Serving Suggestions

• Serve over pasta (I used fresh linguine) or perhaps sautéed or poached chicken breasts.

• Preheat oven 350°
• place Walleye filet in a glass bread pan, well seasoned
• add morel halves and sprinkle garlic powder on top
• shave liberal amount of good Wisconsin butter on top and cover with foil
• Bake 35-40 min. at 350°

Serving Suggestions

• Wash down with Point Special beer and hope heaven will be this good!

• whip eggs with salt /pepper. We ground up some paprika , dried from last year that we had grown from seeds they brought from Hungary. m

  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 morels in the mix, put the egg coated morels 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 extra virgin olive oil, very hot, not smoking,
• cook 2-3 minutes max

Serving Suggestions

• 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 morels/fish dinner

Steak cooking

• 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 range top cooking will do.
• 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.
• 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.
• 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.
• 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.
• 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.
• Scatter the luscious morels and leeks all over the top of the steak. Don't be shy. Stack 'em high.
• 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.
• 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.
• 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!!!

Turkey

• Pluck your turkey (after scalding)
• 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.
• Inject your turkey with Cajun butter (16 oz) and rub Cajun seasoning salt over whole turkey.
• Heat peanut oil to 375° F in a deep pot that will hold a turkey and 4 or 5 gallons of peanut oil.
• Fry about 3-4 minutes to the pound once oil has reached 375° f. to

  Note: most wild turkeys will weigh between 10 and 15 pounds dressed and plucked.

  Keep your oil at a constant temperature.
• Let the turkey rest and start on the morels

Morels

• Saute morels over med-high heat in skillet with butter and soy sauce.

  Add a dash of the Cajun turkey rub.

• fry morels in lots of butter over med-hi heat and salt & pepper to taste
• cook asparagus tips as you like - melt some butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute then add asparagus, and cook for about 10 minutes, turning asparagus every now and then.
• fry up bacon strips until crispy
• poach 4 eggs
• make Hollandaise sauce

Plating

• 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

• slice up your morels, asparagus, and mince your garlic
• sauté the mushrooms for a bit first in the butter and garlic over medium heat.
• add the mushrooms and saute quickly until asparagus is just done.

Serving suggestion

• Throw it on a plate, splash with a bit of lemon and fresh cracked pepper.

  That's it.

• Preheat your oven on broil
• 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!

• Add a little of the water at a time to the flour – stirring completely until all the water is added – no lumps –
• Add salt and pepper
• Slice the morels in quarters – dry thoroughly and 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 mixture and stir until thick

Serving suggestions

• Enjoy the food!
• Serve as side, a meal, over pasta, or protein

• Heat cast iron skillet over medium heat and add lots of butter
• After soaking the morels in salt water and cutting them in half I throw them in the skillet over medium heat
• 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!

• Preheat oven to 400° F
• 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. (approx 9-13 min)
• Toss a liberal amount of morels into the fry pan with the butter and 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!

• In a bowl combine crabmeat, egg, salad oil, mayonnaise, 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° F.
• Serve Hot.

• Preheat oven 325°f
• Use as many large whole morels as you're willing to part with. Rinse and boil them for a few minutes.
• Slice the morels.
• Cut the stems from the big morels and dice fine. Also dice scallions and garlic.
• Sautee all of these (stems, scallions and garlic) 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.
• Stuff the morels with your stuffing mixture
• Bake for about 45 minutes in a glass pan in a thin layer of white wine.

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 for later use. Arrange Morel caps to cover bottom of dish with the inside part of mushroom facing up.

Schrieber's Stuffed Morels

• Preheat oven to 400°f
• Use 1/2 of your finely chopped Morel stems here.
• Add 4 tbsp. real butter, finely chopped onion, the fresh garlic and the finely chopped spinach (for looks)
• Sauté over medium heat all of the above items until liquid is simmered away.
• Now add the following:

  Add the rest of your finely chopped Morel stems. along with the cream cheese, finely chopped crab meat (imitation stuff works great here), brown sugar, egg, seasoned bread crumbs (not cracker crumbs), lemon pepper and the 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° 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.

Prepare BASIC BACON & MOREL mixture

• Preheat oven to 400 degrees.
• In a 10-inch, lightly coated (butter/spray) pie pan, mix the bacon, mushrooms, onion, green pepper and cheese.
• In medium-sized bowl, mix milk, eggs, bisquick, salt and pepper. Beat until smooth.
• Pour into pan over morel mixture.
• Bake 35-40 minutes or until inserted toothpick comes out clean.

Rösti (very Swiss, very Bernese)

• 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 lightly oiled pan (like a pancake) and cook each side until brown.
• Sprinkle with the remaining chives and parsley.

  note: can be served on its own or with bratwurst.

Jägerschnitzel (Hunter's Schnitzel)

• Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes.
• Dip the cutlets in beaten egg and then in the bread 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 the gravy over Jägerschnitzel

• 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 leeks and potatoes to soup pot with the water.

  Boil moderately until quite tender. 20-30 min.
• 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 the morels are nearly done, add the remaining wine, turn up flame and continue cooking until liquid is almost gone.
• Add chicken stock and stir until blended.
• When potatoes and leeks are tender, remove from heat and blend until smooth. Return to pot.
• 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.
• Serve and enjoy!

Preparation

• 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 tbsp of butter and 1 tbsp 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.
• Enjoy!

Preparation

• 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!

• In large heavy skillet, caramelize onions & garlic in melted butter

  DO NOT BROWN (remember, when sautéing in butter, add after the butter foams)
• Quarter the morels & add them and the liquid to caramelized onions
• add in the dried thyme leaves, the Port Wine, and the Dry Sherry
• Add to skillet mixture, cook in med-high heat and reduce by 1/2
• Add the beef stock 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 heavy cream. Cook at a slow boil until thick and creamy stirring frequently.

Suggestion and/or substitutes

• 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.
• Notes: 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.

• 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.
• Enjoy!

• 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.

• Saute leeks and scallions in butter 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 medium, and add the sour cream and whipping cream and cook till reduced slightly.
• Add fresh lemon basil and continue to heat for 2 - 3 more minutes.
• Pour directly over cooked Angel hair pasta!

• Prepare the half pasta according to directions and drain.
• In a large sauté pan, sauté the pepper and onion in 2 tbsp of 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. (stir occasionally)
• Serve over pasta and enjoy!

• Coat your morels in flower only and saute morels over medium heat until golden brown (use butter, margarine or oil of choice to saute)
• as your morels are frying, mix up your scrambled egg mixture to your own preference
• add scrambled egg mix to other skillet and cook to perfection (or preferred texture) over medium heat.

Biscuits

• Get your biscuits in the oven and while they are baking you can start on your morels and gravy. You can use homemade or purchase already made.

Morels and Gravy

• Slice, soak and rinse your morels as you would in normal preparation.
• Lightly flour them and fry them in cooking grease until fully cooked.
• When cooked, slowly add flour to the grease to dry it up continually stirring.
• Over medium heat, slowly add milk mixing it and stirring until it's the texture of gravy you desire.
• Salt and pepper to taste.
• Pour over biscuits!

• Crumble up dried morels, and add milk to small mixing bowl. Soak the morels in milk, just a little milk, for approximately one hour
• pour all into scrambled egg mixture (use scrambled egg mixture of your preference)
• add cheese, salt an pepper to taste
• Server and enjoy!