Morel Mushrooms Recipes
MOREL MUSHROOMS WITH BUTTER AND SHALLOTS
With little effort, these harbingers of spring can be prepped to use in a multitude of dishes. One of the tastiest is simply sauteing them with butter and shallots. It's a classic way to highlight their umami earthiness. This preparation makes a delicious accompaniment to any main dish, though it's equally wonderful tossed with pasta, stirred into risotto, served alongside eggs -- and of course, enjoyed on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 to 6 side servings (3 cups)
Number Of Ingredients 7
Steps:
- Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.
MOREL MUSHROOM SOUP
Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.-Geraldine Davenport, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 896mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.
SAUTEED MORELS
Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.
- Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.
- Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.
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From thegreatmorel.com
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- Mushroom Preparation – Wash and cut fresh mushrooms into quarters, slicing long way. Rinse the morels to rid of dirt and critters that may be in your morels. You can soak in large bowl of slightly salted water to remove and kill all those little pesky critters as well, but go easy on the salt and then leave soak in refrigerator for a couple of 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 refrigerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.
- Preparing the Feast - Preheat 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 zip lock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
- Cooking - 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 until golden in color.
- 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!
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2022-05-12 Morel mushrooms, also known as just morels, have a meat-like texture, unlike their more slimy counterparts. Several high-end chefs want this mushroom in their kitchen because of how rare they are. Their appearance varies in shape, size, and color. They could be bulbous or oblong, and their colors range from gray to blonde. The easiest way to distinguish them is by …
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2015-05-25 2 eggs 1/2 cup milk Lard, butter or vegetable oil for frying Instructions Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.
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SAUTéED MOREL MUSHROOMS RECIPE - THE SPRUCE EATS
2022-02-01 1/2 pound fresh morel mushrooms 2 tablespoons unsalted butter Sea salt, to taste Steps to Make It Gather the ingredients. Their unique structure means morels require a thorough washing; something to be avoided with most other mushrooms. Fill a large bowl with cool water. Add the morels and quickly swish them around to draw out any grit.
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2021-04-21 Morel Mushroom Cream Sauce with Pasta. Simple is often best when making a pasta dinner. This dish stands out thanks to the fresh morel mushrooms in the sauce, but the rest of the sauce is a simple simmer of butter, shallots, flour, broth, cream, and seasonings. Serve that over your pasta of choice and dinner is ready in under 40 minutes.
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2021-10-07 Place the morels in a small bowl, cover with hot water, and soak for 30 minutes—turning them every so often. Be sure to discard any sediment from the bottom of the soaking liquid, as this is a natural product. The broth can be saved for soups and sauces. Like a fresh morel, these rehydrated mushrooms could simply be sautéed in butter as an ...
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Morel is a very distinctive-looking, edible mushroom; with a honeycomb-like head, and thick, white trunk, they also taste delicious.If foraging for them, you'll find them in season from mid-April to late May. Browse some delicious morel recipes from some of Britain's top chefs, including Martin Wishart's scallops baked with morels and broad beans, Matthew Tomkinson's wild halibut with …
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2018-04-04 Morel mushrooms are in season, and we have some ridiculously delicious new recipes to share with you! It’s that time of year again: morel mushrooms are fruiting! Where we live in southern Appalachia (Greenville, SC), the season starts off with huge blond morels that fruit for about 2-3 weeks.
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2020-01-19 Add cooking oil to your frying pan and heat it on high for a few seconds before adding the morels. When the morels are in, stir the pan around to give the oil a chance to coat them. Then, lower the heat to medium-low and let the morels cook for several minutes until they turn a nice shade of brown.
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Raw morels are mildly toxic so must be cooked before eating - they can be stewed, added to omelettes or eggs en cocotte, or chopped up and used …
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From forestmushrooms.com
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