Morels 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.
SIMPLE FRIED MOREL MUSHROOMS
These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat.
Provided by Jonna
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
- Place flour in a shallow bowl.
- Heat vegetable shortening in a large skillet until very hot.
- Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
- Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!
Nutrition Facts : Calories 184.6 calories, Carbohydrate 29.2 g, Fat 5.3 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 39.4 mg, Sugar 1.4 g
MORELS
Provided by Craig Claiborne
Categories easy, quick, appetizer, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- If necessary, trim off ends of morels. If they are large cut in half or in quarters, depending on size.
- Heat butter in saucepan and add shallots. Cook, stirring, until wilted.
- Add morels and cook, shaking saucepan and stirring often, about 2 minutes.
- Add wine and cook about 1 minute. Add cream, salt and pepper. Bring to boil and cook about 1 minute. Serve as vegetable or, if desired, on toast or on freshly cooked, drained pasta.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED MOREL MUSHROOMS
Rich, nutty, earthy, lightly browned mushrooms in a light layer of butter and herbs with just the slightest tinge of lemon. The lemon juice and zest cut the richness of the mushrooms and butter, and bring the flavors together for me. Serve on a steak, over pasta with a touch of added cream, on toasts with some goat cheese, as a side dish with a bit of shaved Parmesan cheese, over sauteed asparagus, or tossed with roasted potatoes and a handful of arugula.
Provided by Karen Rankin
Categories Mushroom Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
- Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
- Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
- Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.2 g, Sodium 484.3 mg, Sugar 1.8 g
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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