Morel Mushrooms

[hg smokehaus]

I like to find and eat the elusive Morel Mushroom. Myself and family has hunted these for years, I was just wondering if anyone had any outstanding family recipes for the little babies?? Not that the flour and butter isn't good but I would like to try something else,  we have cooked them many different ways even in eggs for breakfast, but Hey who knows somebody is always doing something different.

2013-05-06 19.28.52.jpg

• hg smokehaus
• May 10, 2013

Thanks in advance!!

 

[jackal12]

I still have yet to ever eat one, i just cant bring myself to pay $25/lb and i suck at finding them. I hear you cant even grow them

 

[link]

I just had a friend send me 8oz of Morels! I love the taste of these so much I do not like to do much to them. I just saute them with butter (real butter) and salt and pepper.Put on a nice steak and you are good to go.

 

[mr t 59874]

We simply dredge in flour then sauté in unsalted butter until browned, add salt and pepper to taste. 

Tom

 

[darwin101]

Saute with shallots, deglaze with brandy.  Add veal stock and heavy cream.  Great with veal or beef!

 

[Ozana_TurboTasty]

Butter with Morels

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup fresh morel mushrooms, cleaned and finely chopped
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

Instructions:

1. In a skillet, melt a small amount of butter over medium heat. Add the minced shallots and garlic, and sauté until they become translucent and fragrant.
2. Add the finely chopped morel mushrooms to the skillet and continue cooking over medium heat. Stir occasionally until the mushrooms become tender and release their moisture, about 5-7 minutes.
3. Once the mushrooms are cooked, remove the skillet from heat and let the mixture cool for a few minutes.
4. In a mixing bowl, combine the softened butter, cooked morel mushroom mixture, chopped thyme leaves, parsley, and lemon juice. Season with salt and black pepper to taste.
5. Mix all the ingredients together until well combined. You can use a spoon, fork, or electric mixer to achieve a smooth and even consistency.
6. Transfer the butter mixture onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends of the wrap or paper to secure it tightly.
7. Place the wrapped butter log in the refrigerator and let it chill for at least 1 hour or until it becomes firm.
8. Once the butter has hardened, you can remove it from the refrigerator and unwrap it.
9. Slice the butter into rounds or use it as a spreadable butter depending on your preference.
10. Butter with morels can be used to enhance the flavor of various dishes. You can spread it on warm bread, melt it over grilled steaks, toss it with pasta, or use it to sauté vegetables for a delicious earthy taste.
11. Store any unused butter in an airtight container in the refrigerator for up to one week or freeze it for longer-term storage.

Enjoy the rich and savory flavors of butter with morels in your favorite recipes!

 

[Ozana_TurboTasty]

And I love this one: https://turbotasty.com/morel-mushroom-creamy-pasta/

 

[johnredcorn]

What a great idea!
I get morels every year...they usually come out around mothers day give or take a week or so.
I make a big batch of cream of morel soup every year and it's stellar!

Butter with Morels

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup fresh morel mushrooms, cleaned and finely chopped
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

Instructions:

1. In a skillet, melt a small amount of butter over medium heat. Add the minced shallots and garlic, and sauté until they become translucent and fragrant.
2. Add the finely chopped morel mushrooms to the skillet and continue cooking over medium heat. Stir occasionally until the mushrooms become tender and release their moisture, about 5-7 minutes.
3. Once the mushrooms are cooked, remove the skillet from heat and let the mixture cool for a few minutes.
4. In a mixing bowl, combine the softened butter, cooked morel mushroom mixture, chopped thyme leaves, parsley, and lemon juice. Season with salt and black pepper to taste.
5. Mix all the ingredients together until well combined. You can use a spoon, fork, or electric mixer to achieve a smooth and even consistency.
6. Transfer the butter mixture onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends of the wrap or paper to secure it tightly.
7. Place the wrapped butter log in the refrigerator and let it chill for at least 1 hour or until it becomes firm.
8. Once the butter has hardened, you can remove it from the refrigerator and unwrap it.
9. Slice the butter into rounds or use it as a spreadable butter depending on your preference.
10. Butter with morels can be used to enhance the flavor of various dishes. You can spread it on warm bread, melt it over grilled steaks, toss it with pasta, or use it to sauté vegetables for a delicious earthy taste.
11. Store any unused butter in an airtight container in the refrigerator for up to one week or freeze it for longer-term storage.

Enjoy the rich and savory flavors of butter with morels in your favorite recipes!

 

[Ozana_TurboTasty]

What a great idea!
I get morels every year...they usually come out around mothers day give or take a week or so.
I make a big batch of cream of morel soup every year and it's stellar!

Thank you! I love them too.
Oh, I wish I could say the same: "I get morels every year...they usually come out around mothers day give or take a week or so.
".
I looove morels, but it is soo hard to find them where I live, its almost hard as finding a trufel mushrooms :D

 

[johnredcorn]

I feel for ya!
I get at least a grocery bag full every year...I've been using the same area for over 20 years and it still produces big time!
It is a 3 hour drive for me one way if it makes you feel better...lol

 

[Ozana_TurboTasty]

I feel for ya!
I get at least a grocery bag full every year...I've been using the same area for over 20 years and it still produces big time!
It is a 3 hour drive for me one way if it makes you feel better...lol

hahahaha, you are my kind of crazy. Crazy about mushrooms, LOL.
p.s. - 3 hour drive info helped a bit :)

 

[fltsfshr]

Awhile ago I bought a pound of sundried morels. They are easy to rehydrate. It will take me a year to use them all. Always buy the sundried ones not the dehydrated ones (they are gray in color).
https://pineywoodmorelsseasonalfruitveg.com/contact/pineywood-morels-seasonal-fruit-vegetables/

 

[Fueling Around]

Old thread.
My favorite meal with morels is a beach side omelet.
Farm fresh eggs, home grown Walla Walla onions, Tillamook cheese, and fresh Dungeness crab meat. Oh that brings back fond memories.

Awhile ago I bought a pound of sundried morels. They are easy to rehydrate. It will take me a year to use them all. Always buy the sundried ones not the dehydrated ones (they are gray in color).
https://pineywoodmorelsseasonalfruitveg.com/contact/pineywood-morels-seasonal-fruit-vegetables/

I remember you posting this link in another thread.
Morels are expensive no matter the source. I have a pretty reasonable priced source for Chaga. It is pretty wide spread in northern Minnesota and lots of foragers.

 

[Ozana_TurboTasty]

Awhile ago I bought a pound of sundried morels. They are easy to rehydrate. It will take me a year to use them all. Always buy the sundried ones not the dehydrated ones (they are gray in color).
https://pineywoodmorelsseasonalfruitveg.com/contact/pineywood-morels-seasonal-fruit-vegetables/

Very interesting what you said: "Always buy the sundried ones not the dehydrated ones (they are gray in color)."

I'm curious to hear more on this topic :)

Personally, I'm a huge fan of collecting mushrooms myself since I live right next to the forest <3
I've tried both methods of preserving morel mushrooms, sun drying and dehydration, and I prefer dehydration. I feel that the slight difference in taste, which is less intense when dehydrated, compensates for the fact that I'm not dependent on weather conditions and feel that they last longer on my shelf when dehydrated. But, I might be wrong.
How do you store your mushrooms? Do you sun dry them? Why? How?
p.s. - Hahaha, sorry for lots of questions

 

[Ozana_TurboTasty]

Old thread.
My favorite meal with morels is a beach side omelet.
Farm fresh eggs, home grown Walla Walla onions, Tillamook cheese, and fresh Dungeness crab meat. Oh that brings back fond memories.


I remember you posting this link in another thread.
Morels are expensive no matter the source. I have a pretty reasonable priced source for Chaga. It is pretty wide spread in northern Minnesota and lots of foragers.

Hm, your list of ingredients is interesting.
Uuu, my imagination went wild, picture this: caramelized onions, mixed with cheese and crab and stuffed inside morel mushrooms, Drizzled with olive oil :D, salt, and then baked in the oven :D

Man, now I have to wait a whole year to try this myself :D (omlet and stuffed, lol)

 

[johnredcorn]

Salivating.....
That sounds amazing

 

[fltsfshr]

Very interesting what you said: "Always buy the sundried ones not the dehydrated ones (they are gray in color)."

I'm curious to hear more on this topic :)

Personally, I'm a huge fan of collecting mushrooms myself since I live right next to the forest <3
I've tried both methods of preserving morel mushrooms, sun drying and dehydration, and I prefer dehydration. I feel that the slight difference in taste, which is less intense when dehydrated, compensates for the fact that I'm not dependent on weather conditions and feel that they last longer on my shelf when dehydrated. But, I might be wrong.
How do you store your mushrooms? Do you sun dry them? Why? How?
p.s. - Hahaha, sorry for lots of questions

I get them from a husband and wife team. The link is in my post. Last time I talked to them they had 9000 pounds of morels. They go from Fl to Oregon picking them then they come back to Fl and harvest their blueberry crop. They have been doing this for a long time. they do a lot of shipping. If you contact them you'll hear back from Rusty or Karen. I like the color and the flavor of the sun dried ones best.

 

[forktender]

Homemade morel, and ricotta cheese ravioli is my go to, I'd pretty much kill someone in order to have it for my last meal if necessary.

 

[Ozana_TurboTasty]

Homemade morel, and ricotta cheese ravioli is my go to, I'd pretty much kill someone in order to have it for my last meal if necessary.

LOL