Morel Mushroom Recipes

Morel mushrooms are one of the most beloved wild mushroom varieties. Their earthy, buttery flavor and unique honeycomb appearance make mushroom lovers salivate on command, and their hollow centers are perfect for stuffing.

Below is a collection of recipes using morels submitted by our foodie community. Our executive chef has also created some delicious professional morel mushroom recipes.

Most of these recipes will work with either fresh morel mushrooms or dried morel mushrooms.

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Morel Mushroom Recipes

Savory Rhubarb Morel Tart
Dungeness Crab and Mushroom Dumplings
Morel Scrambled Eggs
Morel (Wild Missouri Mushroom) Quiche
Pancetta Stuffed Morels with Truffle Foam, Parmesan Oil, Leek Puree, and Bacon Powder
Fried Morel Salad
Croute Aux Morilles
Mushrooms en Papillote
Morel Flan with Citrus Saffron Beurre Blanc and Mushroom Tarragon Confit
Cognac Morels
Morels Stuffed With Smoked Ham & Fresh Shrimp
Bacon Wrapped Morels with Goat Cheese
Chicken Canzanese with Morels
Ricotta Stuffed Morels
Morels in Cream
Morel Corn Bread Pudding
Whole Grain Mediterranean Pilaf with Morels and Pine Nuts
Wild Duck & Morels
Fresh Morels Salad with Herbed Chevre Crostini and Sweetbread Croutons
Deep Fried Fresh Morels
Exquisite Blue Cheese Morels
A Midwestern Delicacy
Morel Pasta Supreme
Morel Stuffed Cornish Hens
Keep It Simple Scrambled Eggs
Asparagus Stuffed Morels
Springtime Eggs and Morels
Braised Chicken Thighs with Morels and Ramps in a White Wine Cream Sauce
Fried Fresh Morels Mushrooms
Rustic Lamb & Mushroom Stew
Potato and Morel Gratin
Morel Mushrooms Kansas Style
Cod and Morels
Chicken and Sourdough Dumplings with Morels and Belgian Endive
Aunt Carries Chestnuts and Mushrooms
Naturally Wild Stroganoff
Morel Poppers
Morels with Scallops and Asparagus
Morel and Hazelnut Soup
Morels n’ Cream
Polenta, Poached Egg and Mushroom Gravy
Morels and MORE over Pasta
Crock Pot Swiss Steak with Morel Mushrooms

Morel Mushroom Recipes

Savory Rhubarb Morel Tart
by Colleen Braumoeller

# 1

This is a recipe that’s inspired by what’s available around the time that morels are in season.

First, make a galette dough:
2 cups unbleached all-purpose flour
1 tsp. white sugar
1/4 tsp. salt
1.5 sticks cold unsalted butter (Plugra or similar), cut into 1/2" pieces
7 tbsp ice water

Directions: Mix flour, sugar and salt; cut butter in with a pastry cutter. Add ice water slowly until dough sticks together. Separate into two disks, wrap in plastic, and chill for at least 30 minutes. (You will only use one disk for this tart.)

Next, for the contents of the tart:
4 cups rhubarb stalks, cut into 3" lengths and then cut on a bias (be sure to remove the leaves, as they are poisonous)
as many morels as your budget permits, up to perhaps a dozen large ones
1/3 cup fresh goat cheese
nuts ­ either pine nuts (1/2c), pecans or walnuts (3/4c), toasted
half a red onion, sliced thin
4 large cloves garlic
3 tbsp flour
2 tsp white sugar
3-4 tbsp extra virgin olive oil
1 tbsp butter
1 tsp kosher salt
1/4 tsp cracked white peppercorns

Trim ends off of morels and cut in half lengthwise. Clean halves and inspect for inhabitants. Pat dry gently. Saute in butter and set aside.

Preheat oven to 375. Poach red onions and garlic cloves in olive oil over low heat until thoroughly soft. While they soften, place the flour, sugar, salt and pepper with the rhubarb, mix, and set aside.

Roll out one disk of dough and place in a 10" square tart pan with removable bottom. Trim excess and save for another use. To assemble the tart, remove red onions and garlic from olive oil, reserving oil for later. Crush garlic and place onions and garlic on bottom of tart. Layer nuts on top of onions and garlic. Arrange rhubarb in aesthetically pleasing pattern atop nuts. Line up the morels that you have not already eaten on top of the rhubarb. Drizzle onion/garlic-infused olive oil over top of tart. Bake at 375 for approximately 30 minutes. Tart will pull away from pan and will be golden when done.

Let cool for 10 minutes. Dapple small pieces of goat cheese across top of tart and serve.

Dungeness Crab and Mushroom Dumplings
by Peabody

# 2

12 ounces Dungeness crab meat, cooked
1 cup Shiitake mushrooms, cut into strips
½ cup Lobster mushrooms, cut into strips
½ cup Morel mushrooms, cut into strips
2 ounces sherry
1 ounce Cognac
1 cup heavy cream
½ cup scallions, cut thin
1 teaspoon fresh grated ginger
1 teaspoon finely chopped garlic
1 tsp olive oil
1 tsp unsalted butter
salt and pepper to taste
8-inch rice paper, softened and kept between wet paper towels

Sauté scallions, garlic and mushrooms in olive oil and butter until soft, about 3 minutes.
Add sherry and Cognac plus cup cream. Reduce until sauce starts to thicken, about 7 minutes.
Remove from heat. Add ginger and Dungeness crab meat and saute for about 30 seconds. Season with salt and pepper. Set aside to let filling cool to room temperature.

Place 1 tablespoon Dungeness crab filling in the center of each piece of rice paper. Bring edges of the rice paper together to form a sealed purse. Place dumplings in a bamboo steamer. Steam dumplings until heated through.

Serve with sauce of your choice.

Scrambled Eggs
by Sharon C

# 3

Saute the cleaned Morels in butter and a hint of garlic. (you don’t want to over power the Morels) set aside.

In the pan (do not clean) carmelize thin sliced onions in butter until tender.

Scramble enough eggs that would match up with the amount of Morels, for four eggs add a tsp. of water and a 1/4 tsp. of corn startch, and salt and pepper to taste. Half way through cooking the eggs in a clean pan in butter, add the mushrooms. When the eggs are almost done plate and garnish with a dolop of Creme Fresche and carmalized onions. Sprinkle with fresh parsley and enjoy. Serve with fresh Scones and fruit.

Morel (Wild Missouri Mushroom) Quiche
by Steve Hamilton

# 4

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
3 Eggs
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.

Pancetta Stuffed Morels with Truffle Foam, Parmesan Oil, Leek Puree, and Bacon Powder
by Bob

# 5

.25# Pancetta
.5oz Garlic
.5oz Shallots
3 springs Flat Leaf Parsley
2 springs Thyme
.25# Fresh Morels
Salt and Pepper

Sort and wash morels, reserving largest for presentation. Mince garlic and shallots. Rough chop parsley, thyme, smaller morels, and pancetta. Render pancetta with garlic and shallots over low heat until most of the oil is released. Drain off oil and reserve. Turn heat up to high and briefly sauté mushrooms and chopped herbs in pancetta mixture until the mushrooms are soft and the meat has started to crisp. Transfer to food processor and pulse until blended but not pureed. In a separate pot, bring salt water to a boil and briefly blanch larger morels for plating. Working quickly, spoon stuffing inside of morel caps.

Truffle Foam
2TB White truffle butter (I recommend Fabrique Delices brand)
.5ts Lemon-Pressed Olive Oil (I recommend Agrumato. brand)
.5C Skim milk
.25ts Powdered Soy Lecithin

Warm milk over low heat and whisk in lemon oil and truffle butter until mixture is emulsified. Add salt and Lecithin. Buzz with emersion blender and spoon foam for plating.

Parmesan Oil
Aged parmigiano reggiano (around 2 years; look for Vecchio on the label, that means it’s aged between 1.5 and 2 years)
Olive Oil (not extra virgin)

Rough chop cheese and submerge in oil. Bring oil up to 120 degrees and maintain temperature for 20 minutes. Allow to cool to room temperature and then strain, reserving cheese curds for further use.

Leek Puree
2 Leeks
1ts Sugar
.5ts Salt
.5ts White Pepper
1/2ts Tapioca Starch

Clean, wash, and rough dice Leeks. Drop in boiling water to blanch. After about three minutes (or until tender but not discolored), transfer to ice water. Strain and puree with sugar, salt, pepper, and tapioca. Strain through fine mesh and let stand for ten minutes. Repuree and adjust seasonings and consistency as needed.

Bacon Powder
2TB Tapioca maltodextrin
4TB Rendered Pancetta Fat

In a food process, add maltodextrin and begin pureeing as you slowly incorporate fat. Scrap down sides. Adjust consistency with maltodextrin.

Sauce presentation plate with leek puree and parmesan oil. Position stuffed morels across saucing and spoon additional oil over them. Spoon foam over open end of the caps. Garnish with bacon powder and shaved truffle.

Fried Morel Salad
by Bob

# 6

Presented with
Herb Goat Cheese and Spring Arugula
Blackberry Gastrique

Makes 6 salads

1 lb fresh morels (1-2 inch Caps)
3 cups crushed saltines(place in bowl)
3 eggs (place in bowl)
1 cup all purpose flour(place in pan)
1 cup canola oil
8 ounces goat cheese (cut into 6 even slices)
2 spring chives
2 spring fresh thyme
1 tsp cracked black pepper
1 bunch fresh baby arugula
1/2 cup white granulated sugar
1/4 cup cider vinegar
2/3 cup blackberry jam (fresh berries)
Salt & pepper to taste


1.Soak Morels in 2 cups of cold water with 1/2 tsp of salt for 10 minutes
2. Remove morels from the water and pat dry with a paper towel
3. Crack egg and mix until frothy,
4. Place morels in a small rectangle pan and lightly dust with flour.(coat both sides)
5.Shake excess flour off and place morels into egg mixture
6.Lightly drain egg and place morels into the saltine crumbs,lightly coat and set aside
7. Pre-canola oil over medium heat in a skillet.
8. Place morels into oil when hot. Turn mushrooms when brown and remove from pan. Repeat process until all mushrooms are cooked. Set aside for later.
9. Finely Chop herbs, place on a plate with cracked pepper. Roll goat cheese into herbs, making a crust
10. Slice into 6 even slices
11. Wash arugula and set aside
12. Take the sugar add in a sauce pan over medium heat, stirring until becomes a liquid and golden brown.
13. Add cider vinegar, stir until dissolved.
Bring to a boil, add blackberry jelly or fresh berries
14. Place arugula in a bowl,lightly toss gastrique as desired.
15. Place goat cheese on a plate
16. place the arugula on top
17. Place the morels on top of the greens
18. Season with salt and pepper

by Kim Matlock

# 7

Our absolute favorite way to fix morel mushrooms is very simple:
Depending on the amount of mushrooms you have,
Place a mixture of flour & seasoning salt into a sealable plastic bag, add mushrooms, and shake. Sauté the mushrooms in hot butter, or deep fry for a crunchier texture. Can’t be beat and preserves the original flavor! I’ve tried other methods, but none come close to fried morels. Makes a great compliment to venison steak, mashed potatoes, brown gravy, and green beans!

Croute Aux Morilles
by Sabine M

# 8

What you need to make my CROUTE AUX MORILLES recipe:
For four persons
Prep time: 30 minutes
Cooking time: 25 minutes.
750 g of Morels (approximately 1 1/2 lbs)
3 shallots chopped
1 dl of Port (not quite 1/2 cup)
4 dl heavy Cream (not quite 2 cups)

1. Cut the ends of the mushrooms. Do not cut too much. I also cut them in half to be able to clean them well. Morels tend to be sandy. I rinsed them 3-4 times in water, do it carefully as to not destroy the mushrooms. Then drain them and towel dry them. If you have really big mushrooms you can cut them further, so that all the mushrooms are about the same size

2. Put butter in a pan, I used a WOK. Melt the butter and wait until it is nice and hot. Add the mushrooms. Cook at medium hot. The mushrooms will let out alot of water, cook it down until it is almost all gone. I did end up taking the mushrooms out and cook the water down. The reason I took the mushrooms out was so that it wouldn’t cook them to oblivion.

3. Add the shallots when the water has reduced. Salt and Pepper and cover. Stir. Lower the heat and let cook a few minutes, then add the PORT. Stir. Cook uncovered until the port has reduced. When Port has reduced had the cream. Stir.

4. Let it cook a low to medium heat until the cream has reduced. Keep stirring every so often.

5. When your sauce is a nice thick consistency you are ready to serve it! Now, you can use this sauce over steaks. But I used it over toast. I toasted some nice dense slice bread and just pour the sauce over it. Et VOILA!

Mushrooms en Papillote
by Kevin

# 9

Make those morels shine with this simple recipe that provides gentle accents to help the flavor of the morels explode:

For each serving, place 1/2 to 1 cup of roughly chopped morels in the center of a square of parchment paper. Dot with bits of HIGH QUALITY butter. Plugra is great. Sprinkle with fresh rosemary.

Now fold the parchment square in half over the mushrooms and begin rolling in the open edges tightly to make a small, crescent-shaped envelope. (Think about those pre-packaged apple pies they sell in convenience stores. Shape it like that.) Pop the packets in a 350 degree oven for 20 minutes.

This simple technique allows for really fancy-seeming presentation, as well. Place a packet on each diner’s plate, and let them slice it open. The steam will escape all at once, and they’ll be smacked in the face with buttery, mushroomy awesomeness. And it gets better from there.

Impressive, simple, and a great way to highlight the flavor of mushrooms.

Morel Flan with Citrus Saffron Beurre Blanc and Mushroom Tarragon Confit
by Eddybles

# 10

for the confit
1 1/2 pounds morels or assorted wild mushrooms, such as shiitake, oyster mushrooms, chanterelles, and creminis
Kosher salt
Freshly ground black pepper
3 to 4 cups light, non-flavored oil such as safflower
2 bay leaves
4 sprigs fresh tarragon
3 cloves garlic

for the flan
2 ounces dried morel mushrooms
1 1/2 tablespoons butter
1/4 cup minced shallots
3 cloves garlic, minced
2 teaspoons finely chopped tarragon leaves
1 1/2 cups heavy cream
4 egg yolks
Pinch freshly grated nutmeg
1/2 cup freshly grated Parmesan

for the saffron citrus beurre blanc
2 cups white wine
1 cup freshly squeezed lemon juice
generous pinch, saffron threads
2 minced shallots
2 sprigs of fresh tarragon
bay leaf
2 teaspoons black peppercorns
1 1/2 cups heavy cream
8 ounces (2 sticks) chilled butter, cut into 1/2 inch cubes
salt to taste

for the confit

1. In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally.

2. Preheat oven to 275 degrees F. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves and tarragon sprigs sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Reserve at room temperature.
for the flan

3. Lightly butter 6 (4-ounce) ramekins and set aside.

4. Under cold running water, quickly rinse morels to rid of any sand or dirt.

5. In a small saucepan combine morels with 3/4 cup water and bring to a boil. Lower heat to a simmer and cook until morels are very soft and liquid has reduced to 1/2 cup. Remove from heat, and set aside to cool. When cooled, remove morels from liquid and set aside. Strain liquid through a fine meshed sieve and reserve.

6. Preheat oven to 350 degrees F. In a small sauté pan melt butter and sauté shallots until softened, about 3 minutes. Add garlic and tarragon and cook another minute. Transfer to the bowl of a food processor and add reserved mushroom liquid and morels and process until smooth. Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste. Divide mixture between ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes.
for the beurre blanc

5. As the flan bake, prepare the beurre blanc. In a sauce pan, combine the white wine, lemon juice, saffron, shallots, tarragon, bay leaf and peppercorns. Reduce by two thirds, whisking frequently to prevent scorching. Add the heavy cream and reduce this by half, whisking often. Whisk in the chilled butter, cube by cube, whisking the entire time and making sure that the each cube is fully incorporated before adding the next. Strain the sauce through a fine sieve, adjust the seasoning and either serve or hold by keeping warm, pan covered in foil. The incorporation of the butter is fairly time consuming but the beauty of this sauce is that it can be held for so long and that once served, it is dazzling to behold and a luscious, wondrous thing to consume.
to assemble

6. Once the flan has been removed from the oven, remove the ramekins from their water bath and let them rest for about ten minutes. After they have rested, go around their outer edge with a butter knife to release them from the side of the ramekins and then gently invert them onto a plate. Top each flan with a portion of confit and then drizzle with a ribbon of beurre blanc.

Yield: 6 individual flans

Cognac Morels
by Jonathan

# 11

1/2 lb morel mushrooms
2 tbsp butter
1 tbsp cognac
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh sage, finely chopped
1 tsp fresh chives, finely chopped

Heat the 2 T butter in a skillet over medium heat. When the butter is fully melted, add the morels and sprinkle with salt, pepper, and sage. Stir until mushrooms are nearly done, then add cognac and tilt the skillet to flambe.

Serve immediately on a heated plate, and garnish with chopped chives.

Morels Stuffed With Smoked Ham & Fresh Shrimp
by John Gottfried

# 12

1 lb fresh morels (large where possible)
4 oz medium shrimp without shell
3 oz smoked ham in 1/4- 1/8 inch dice
2 shallots
2 tablespoons dry Vermouth (optional)

Clean the morels of any dirt or sand with a damp cloth. Do not wash !

Finely chop the shallots and sweat in a sauce pan with butter (1 teaspoon) over low-medium heat until transluscent (about 2 minutes.

Add the diced smoked ham (eg- Black Forest Ham or similar) and continue cooking 1 minute. Add Vermouth (optional) and cook until Vermouth evaporates.

Remove and allow to cool to room temperature.

Meanwhile dice the uncooked (shelled) shrimp into approx 1/8 inch dice. Do NOT pure or dice too fine - shrimp become rubbery - you want texture not sponge.

Combine the raw shrimp with the cooked shallot/ham mixture and mix lightly.

Stuff the morels through the stem (or cut in half lengthwise and stuff the cavity) shrimp/ham mixture.

Heat a pan over medium heat. Add 1-2 tablespoon of butter and the stuffed morels. Cover to 2 minutes. Remove the lid and let any moisture thicken and evaporate.

Serve ­ what can be better than morels stuffed with shrimp and ham !

Bacon Wrapped Morels with Goat Cheese
by Grant Price

# 13

Morels rolled in semi soft organic goat cheese, wrapped in bacon and sauteed in butter. Serve with fresh forest fruit, berries, or citrus.

Chicken Canzanese with Morels
by Eugenia Bone

# 14

12 chicken thigh fillets
1 1/2 slices prosciutto about ½ inch thick, finely diced
2 tablespoons chopped fresh sage
1 heaping tablespoon finely chopped garlic
10 whole peppercorns
4 whole cloves
2 bay leaves
2 sprigs fresh rosemary about 2 inches long
1 small dried hot pepper
1 cup white wine
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon finely chopped garlic
3/4 to 1 lb morels, washed (cut any larger than about 2 inches high in half)
1/4 cup white wine
3 tablespoons chopped fresh flat-leafed parsley

Place the chicken thighs in a medium sized pan with a fitted lid. Over the chicken sprinkle the diced prosciutto, sage, garlic, peppercorns, cloves, bay leaves, rosemary, hot pepper and white wine. Cover and cook for about 25 minutes over a medium heat. Hold off on the salt for now, as some prosciutto is salty. The chicken cooks in a kind of poachy braise. Remove the cover and cook for an additional 5 minutes to allow the wine and steam to evaporate. Add salt if necessary. The chicken will be ivory colored and moist, and have a sauce that is golden and aromatic with herbs.

In the meantime heat the oil and butter in a sauté pan over a medium heat. Add the garlic and cook for about 2 minutes, until fragrant. Add the mushrooms and cook until they give up their liquor, about 5 minutes. Add the white wine and continue cooking, uncovered, until the wine cooks out. Add salt and pepper to taste.

To serve, place the chicken thighs on a serving platter and pour the drippings and bits of cooked herbs and garlic all over. Then dump the morels on top of the chicken. Garnish with parsley.

Note: I served this with homemade spatzle dressed with a pesto made from sautéed ramps that were pureed in the blender with a little chicken broth, a ¼ cup of pignoli nuts, a garlic clove, salt and pepper. Yeah baby.

-Eugenia Bone, NYC

Ricotta Stuffed Morels
by Kimberly Rueter

# 15

Fresh Morels
Ricotta cheese
cracked black pepper
1 egg
Italian seasoned bread crumbs
Olive oil

(Amounts depend on number of morels you’re lucky enough to collect.)

Quickly swish morels is cool water to remove dirt and debris. Shake in towel to dry as thoroughly as possible.

Beat egg with small amount of water in small flat dish. Combine equal amounts of flour and bread crumbs in pie pan. Season ricotta with cracked pepper.

Using a decorating tube/tip, carefully fill center of mushroom with cheese, being careful not to overfill.

Dip filled mushrooms in egg mixture, the roll in bread crumb mixture, taking care to “seal” end opening with crumbs.

Fry mushrooms in olive oil until golden brown on all sides. Cool slightly on paper toweling.

Serve with a light marinara sauce for dipping, if desired, but are wonderful on their own.

Morels in Cream
by Patricia Eddy

# 16

1/4 lb morels
2 tbsp butter
2 tbsp heavy cream
1 tsp chopped fresh rosemary or sage
Crusty Bread slices

Slice morels into quarter sized pieces.

Melt the 2 tbsp of butter in a frypan over medium heat.

Add the morels and saute for several minutes until they release some of their water.

Add a bit of sea salt and saute for another 5-7 minutes.

The morels should actually caramelize.
Turn off the heat and add 2 tbsp of heavy cream. Stir to incorporate the cream.

Take your crusty bread slices and toast them for 2 minutes.

Take the creamy morel mixture and divide it among the bread slices.

Take all of the creamy, buttery morely juice and pour over the bread. Enjoy.

Morel Cornbread Pudding
by Scott Drake

# 17

4 cups cornbread
1 1/2 cups morel mushrooms
3 cups cream
6 large eggs
2 tbs butter
2 tbs grapeseed oil
1/2 cup sliced shallot
3 tbs fresh thyme
1/4 cup sherry
1/4 cup chx stock
1/4 cup parmiggiano reggiano

mix 6 eggs, and 3 cups of cream and reserve

grab a good cornbread, you’ll need about 4 cups when diced.
dice into 1 1/2 inch cubes
toss cornbread cubes in oil, salt and pepper and place in 350 oven to toast evenly for about 6-8 mins. shaking pan once.

split morels down the middle
saute in butter, grapeseed oil, garlic, shallot, and thyme. Cook for about 3 mins, deglaze with sherry. add a little chx stock and reduce to a glaze.

cool in an even layer and then toss with toasted bread cubes

cover dry ingredients in cream egg mixture and toss.

place in buttered casserole dish and cover with aluminum foil

bake for 30 mins. at 325 degrees then remove foil and let sit for about 15 mins at room temp. for everything to set

when you’re ready to serve, sprinkle with good parm, place under broiler to brown slightly and serve warm.

Whole-Grain Mediterranean Pilaf with Morels and Pine Nuts
by Lauren Leach-Steffens

# 18

2 packets Kashi 7 Whole Grain pilaf
1/2 c. pine nuts
2 cloves garlic, minced
4 ounces morel mushrooms, sliced
2 shallots
2 T. extra-virgin olive oil plus
4 T. extra-virgin olive oil
3 T. balsamic vinegar
1/2 t. lemon zest
1 t. salt
2 bunches fresh basil, coarsely chopped
fresh ground black pepper to taste

1. Cook Kashi pilaf according to package instructions.
2. In a small skillet, dry toast the pine nuts over medium high heat, stirring constantly until golden brown and aromatic. Remove nuts from heat and set aside. Heat 2 T. olive oil in skillet. Saute shallots until translucent. Add morels and saute 2 minutes more. Add garlic and saute briefly. Set aside.
3. In s small mixing bowl, whisk together the 4 T. olive oil, balsamic vinegar, lemon zest, chili flakes, salt, basil, pepper, and set aside.
4. In a large mixing bowl, combine cooked Kashi pilaf, pine nuts, sauteed mushroom mixture, amd sauce. Mix well and serve

Wild Duck & Morels
by Scott Drake

# 19

4 each Wild Duck Breast (boneless/skinless)*
1Tbl Butter
2Tbl Olive oil
3 cloves Garlic- crushed
1/2 ea Red Onion- diced
12 oz Morels(split/soaked/drained)
1 cup Red Wine (Cab. or Merlot)
Black pepper
Sea Salt to taste

* domestic duck may be substituted

In a saute pan heat the butter & oil to medium heat. Season the top of the duck breast and place down in pan- season the other side. saute 2-3 min on each side or to desired doneness. Remove from pan- add garlic, onions & morels. saute 2-3 min and deglaze with wine. reduce for 1-2 min. Pour over duck breasts and enjoy!

Fresh Morels Salad with Herbed Chevre Crostini and Sweetbread Croutons
by Gretchen Morfogen

# 20

1/2# morel mushrooms, cleaned and sliced
3 tbsp. butter
3 tbsp. blue cheese (Rosenborg extra creamy marinated cubes are delicious but any good quality creamy blue cheese works well)
2 cloves garlic, pressed
salt & pepper to taste

Heat butter in saute pan over med-high heat. Add mushrooms and saute 3-4 minutes until they start to brown. Meanwhile, mash the blue cheese with the pressed garlic. Add to the mushrooms with salt and pepper to taste. Stir gently together and serve as a side dish. Especially good with chicken or steak.

Deep Fried Fresh Morels
by Debbie Knight

# 21

Deep Fried Fresh Morels(Vegan and Non-Vegan versions)
Serve 4-6
Appetizers/light meals
Time: 30 minutes

1 quart fresh morels (about 1/2 lb)
2 cups soda cracker meals
1/4 to 1/2 tsp salt (cracker meal is already salty so be careful of adding too much salt)
1/8 - 1/4 tsp fresh ground black pepper
1-inch vegetable/peanut oil in a cast iron pan for deep frying.

Vegan version:
1 cup soy milk/other non-dairy milk
1 tablespoon lemon juice

Non-vegan version:
2 eggs, beaten

Split fresh morels into half. Soak them in a bowl of cold water to remove dirt and dead bugs. Drain and place them on clean kitchen towels to dry.

Mix soda cracker meal with salt and pepper.

Heat oil in the frying pan till 350F degrees. Use a deep fryer thermometer.

For vegan version:
Combine non-dairy milk and lemon juice. Wait for 1 minute. The milk will curdle like buttermilk. Soak each mushroom slice in this mixture. Then, drench each mushroom slice in soda cracker meal mixture. Deep fry each mushrooms until golden brown. Do not overcrowd the frying pan.

For non-vegan version:
Beat eggs in a small bowl. buttermilk. Soak each mushroom slice in the egg mixture. Then, drench each mushroom slice in soda cracker meal mixture. Deep fry each mushrooms until golden brown. Do not overcrowd the frying pan.


Exquisite Blue Cheese Morels
by Patty Gates

# 22

1/2# morel mushrooms, cleaned and sliced
3 tbsp. butter
3 tbsp. blue cheese (Rosenborg extra creamy marinated cubes are delicious but any good quality creamy blue cheese works well)
2 cloves garlic, pressed
salt & pepper to taste

Heat butter in saute pan over med-high heat. Add mushrooms and saute 3-4 minutes until they start to brown. Meanwhile, mash the blue cheese with the pressed garlic. Add to the mushrooms with salt and pepper to taste. Stir gently together and serve as a side dish. Especially good with chicken or steak.

A Midwestern Delicacy
by Shannon K. Wendt

# 23

Steak seasoning to taste (optional. You can use just salt and pepper if you prefer)

Melt butter in a large cast iron skillet on medium heat.

Mix flour and seasoning in a paper bag. Toss in a few morels at a time and shake gently. Tap off excess flour.

Saute mushrooms in butter til golden brown on both sides.

Drain on a paper bag or paper towel.

Eat while hot and dripping butter.

Morel Pasta Supreme
by Sally Seals

# 24

8oz of morels
1 cup sweet onion chopped
1 large garlic clove chopped fine
1 stick of butter salted or unsalted
3 med eggs or 2 jumbo scrambled
1 cup shredded colby and monterey jack cheese
8 oz Coavita pasta nests or 8 oz of regular egg noodles

wash morels off and soak in cool salt water for about 2 hours. Remove and rinse slice in halfs and place on paper towel and set aside.

Place pasta in boiling water and cook until tender.

While pasta is cooking put the following ingrediants together.
In a large fry pan melt butter and put in onion, galic, and morels. Saute until onions are transparent and slightly browned. Turn heat down on low.

When pasta is done drain and put pasta in the fry pan with the morels and onion,garlic mixture.Stir together. Pour in beat eggs and stir until eggs are done. Put shreded cheese over the top cover and cook on low heat until cheese is melted.

Serves 4

This recipe is great because it allows the flavor of the mushrooms to shine through. My family loves it.

Morel-Stuffed Cornish Hens
by George go forth

# 25

1 quart fresh morels, sliced in half lengthwise and lightly brushed clean
2 tablespoons butter
½ pound mild Italian sausage
½ cup chopped yellow onions
¼ cup chopped green bell peppers
¼ cup chopped celery
1 teaspoon salt
1 teaspoon minced garlic
½ cup chicken stock
2 cups cooked wild rice
4 Cornish hens
Salt and black pepper
4 tablespoons olive oil

Preheat the oven to 375 degrees F.

Saute the morels in 2 TBS butter, cooking until just browned. Remove from sauté pan and reserve. Add the sausage to the skillet and cook over medium heat. Add the onions, bell peppers, and celery to the pan, stirring occasionally for 10 minutes or until soft. Add the garlic and saute for 1 minute. Add the stock and heat the mixture, stirring constantly. Stir in the cooked wild rice and morels, and remove from the stove to cool.

Clean and dry the hens. Season each hen inside and out with salt and black pepper. Place about ¾ C of the stuffing into the cavity of each bird. Using toothpicks, close the cavity of each hen. Tie the legs together against the body of the bird with butcher’s twine. Place all four hens in a roasting dish. Drizzle each bird with 1 TBS olive oil and place in the oven to roast until the birds reach an internal temperature of 160 degrees F, approximately 1 hour.

Let the hens sit a few minutes before serving. I serve the hens split in half and arranged on plates with a salad of fresh greens, red onions and walnuts in the wedge between the halves.

Keep it simple Scrambled Eggs
by Elaine

# 26

Lightly flour moral mushrooms and fry your morals in light oil and put aside.
scramble your eggs and when just about right add the morals. Season to taste with a little salt and pepper.
Simply Delicious!!

Asparagus Stuffed Morels
by Brittnay Sudlow

# 27

6 morels cut leghtwise, lightly sauted in butter
1 cup diced asparagus
1/2 c. shallots diced
4 cloves diced garlic
1/4c. breadcrumbs
1/3 c. parmesan cheese
2 fresh jalepenos diced
2 tblsp. pimentos
2 tblsp. melted butter
saute aspragus, shallots, garlic and jalepenos-mix rest of ingredients together- stuff into morels bake at 325 degrees 10-15 minutes or until brown

Springtime Eggs and Morels
by Mary Leverette

# 28

8 large morels, cleaned and cut in half lengthwise
16 asparagus spears, cleaned and trimmed
2 tablespoons butter
½ cup green pepper, finely diced
½ cup scallions, finely sliced
4 large eggs
3 egg whites
2 tablespoons half and half cream
¼ teaspoon caraway seeds
Kosher Salt to taste
Freshly ground black pepper to taste
1 cup Hollandaise Sauce (recipe below)
¼ cup freshly minced parsley

Steam morels and asparagus for 10 minutes. Save the liquid to use in other recipes such as broths or soups ­ great flavor!

While morels and asparagus are steaming, heat 2 tablespoons of butter in skillet. Saute bell pepper and scallions until tender but not browned. Whisk together eggs and egg whites with 2 tablespoons cream and caraway seeds. Add eggs to vegetables in skillet and scramble eggs to desired level of doneness ­ a soft scramble is recommended. Season to taste with salt and pepper.

Place 4 steamed morel halves and 4 asparagus spears on each serving plate, alternating each in a pinwheel design. Spoon scrambled eggs into morel halves, dividing evenly. Top with ¼ cup Hollandaise Sauce for each serving plate. Sprinkle with fresh parsley. Serve immediately.

Hollandaise Sauce

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in an insulated container to keep warm.

Braised Chicken Thighs with Morels and Ramps in a White Wine Cream Sauce
by Ramona Padovano

# 29

Serves 4-6


8 chicken thighs with bone and skin
2 Tablespoons olive oil
3 Tablespoons unsalted butter
8-10 morel mushrooms
bunch ramps, about a dozen, trimmed at each end and rough chopped
1 1/3 cup dry white wine
1 cup low sodium chicken broth
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 cloves garlic, crushed
1 cup half and half or light cream
Salt and pepper to taste
Flour for dredging

Preheat oven to 325 degrees.

Heat a large dutch oven over high heat.

Generously salt and pepper chicken thighs on both sides. Dredge chicken in flour and shake off excess.

Add olive oil and 2 tablespoons of butter to heated dutch oven. When the oil begins to shimmer, add chicken to the pan. Do not overcrowd the pan. Allow chicken to brown for 4-5 minutes on each side. Transfer chicken to a platter.

Reduce heat to medium and add 1 tablespoon butter to the dutch oven. Add morels and ramps. Sautee for 4-5 minutes. Add garlic and continue to sautee for an additional minute. Transfer vegetables to the chicken platter.

Increase heat to high and deglaze with white wine. Reduce to a strong simmer and allow wine to reduce by a third. Add chicke stock, thyme and marjoram. Return chicken and vegetables to braising vessel.

Place dutch oven in lower third of the oven. Braise for 90 minutes.

Remove chicken from the dutch oven, skim fat as needed with a large spoon, and add cream. Serve chicken with sauce over top.

I suggest serving this dish over egg noodles or parsley potatoes.

Fried Fresh Morels Mushrooms
by Shari Neff

# 30

- A batch of cleaned and kept whole
morel mushrooms
- Eggs, scrambled in bowl for dipping
- Flour, in bowl for dredging
- Oil (not olive oil)
- Kosher Salt
- Sauce of your choice, if any

Dip whole morel mushrooms into egg bowl, dredging them then with flour. Barely cover entire skillet bottom with oil. Fry morels till golden brown on both sides. Remove and immediately dust with kosher salt. Serve with favorite condiment sauce. Oddly, my favorite is ketchup.

Rustic Lamb & Mushroom Stew
by Mandy Bora

# 31

4 lbs. lamb shoulder, cut into 1" cubes
2 Cups Cabernet Sauvignon
4 cloves of garlic, peeled and gently smashed
1 sprig fresh Rosemary

1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 cup flour
2 T. butter and 2 T. vegetable oil
1 cup Chicken broth

6 Red Fingerling Potatoes - unpeeled and cut in half lengthwise
10 Fresh Baby Carrots - unpeeled with 1" of the tops remaining on carrots
20 Crimini Mushrooms
20 Morel Mushrooms
3 Leeks - cut at an angle in one inch slices including white portion and tender green portion
2 Red Juicy Heirloom tomatoes, medium chopped
1/2 cup chopped Flatleaf Italian Parsley
1 tsp ground cumin
1/2 tsp ground coriander
Salt and Freshly Ground Black Pepper to taste

Combine first four ingredients in a large resealable plastic bag. Remove most of the air and seal bag and let lamb marinate for 3-4 hours in the refrigerator. Once the lamb has marinated, remove and reserve liquid. Combine flour, salt and pepper and coat lamb. Heat butter and oil in a large Dutch oven, and stir in lamb. Cook over medium heat lamb pieces are even cooked and medium brown. Reduce heat, cover, and cook until lamb has released and reabsorbed its juices (about 1/2 hour on low), stirring occasionally. Next add 1 cup of reserved wine marinade, chicken broth, cumin and coriander. Cover and simmer for 2 hours until lamb is very tender. Add leeks and tomatoes and let cook for another hour. Add mushrooms, potatoes, and carrots, and cook until vegetables are tender but still firm. Turn off heat and let stew rest. Add salt and freshly ground pepper to taste, and serve in big bowls with warm crunchy bread (Sourdough or French), and top stew with fresh chopped parsley.

Potato and Morel Gratin
by Zora Margolis

# 32

4 large or 6-8 medium Yukon gold potatoes, peeled
As many morels as you have (can be enhanced with some fresh oyster, shiitake or other mild-tasting ’shrooms)
2/3 cup finely chopped leek, shallot or sweet onion
6 T. sweet butter
2/3 cup half and half or cream
1/3 cup grated Reggiano parmesan cheese
chopped fresh parsley to garnish

Clean and chop morels and other mushrooms. Butter the bottom of a medium-sized casserole dish. Using a hand-held mandoline (or a knife) cover the bottom of the casserole with a double layer of thin slices of potato. Sprinkle on some onion and mushrooms. Add a pinch of salt all over, and a few grindings of pepper. Dot a few small bits of butter around on the surface and drizzle with half and half or cream. Add similar layers until you fill the casserole. Cover top layer with the grated parmesan. Drizzle a bit more cream around and over the dish. Cover with aluminum foil. Bake in a 400 degree oven for 25-30 minutes. Remove foil and check with a sharp knife, to see if it goes down to the bottom of the dish easily, which will tell you that the potatoes are fully cooked. Return to oven for another 10-15 minutes uncovered, until the top is lightly browned.Sprinkle with fresh parsley.

Morel Mushrooms - Kansas Style
by Sammie Dresser

# 33

A Very Special Springtime Treat

Amount of ingredients may vary depending on how many mushrooms you have.

Fresh Morel Mushrooms
2-3 Eggs
1/2 - 1 stick Butter
Keebler Club Crackers

Submerge fresh mushrooms in water in bowl. Add a dash or two of salt, stir gently.

Allow to sit 10-15 minutes.

During this time finely crush Keebler Club Crackers and spread on plate.

Heat 1/2 stick butter in non-stick skillet over medium heat.

Drain saltwater from mushrooms, gently pat dry with paper towel.

Regardless of mushroom size, with sharp knife, gently split lengthwise so each side lays flat. For large mushrooms slice halves into quarters and set aside.

Beat 2-3 eggs till frothy.

Dip mushrooms (2-3 at a time) in egg mixture and immediately roll in crushed crackers. Place mushrooms in single layer in buttery skillet on medium heat.

Saute till golden brown. Turn once and continue cooking till other side is golden brown.

Remove from skillet and place on paper towel on plate to blot excess butter.

Allow to cool and ENJOY!!!

Cod and Morels
by Patricia Leininger

# 34

3 tablespoons butter
2 shakes of salt
1 tablespoon grated Parmesan cheese
2 or 3 large cloves garlic, minced
1 cup sliced morels
4 portion sized Alaskan cod fillets
2 tablespoons lemon juice
¼ teaspoon ground pepper
1/2 cup low fat mayonnaise

Preheat oven to 400 degrees.
Dry fillets between paper towels, place them between dry paper towels and set aside.

Heat butter over medium heat in skillet, add garlic and sauté until cooked but not brown. Add Parmesan and morels. Sauté until morels begin to brown. Remove and set aside to cool.

Scrape out skillet (bits of garlic and butter) into the bottom of a shallow baking dish that is just big enough to accommodate the 4 fillets. Sprinkle with lemon juice. Bake for 6 minutes.

Remove fish from oven to heat safe surface. Re-set the oven to broil and let the fillets sit for six minutes.

Mix the morel-garlic mixture with mayonnaise. Spread evenly over the cod fillets and place under broiler. Broil until the mayonnaise mixture in beginning to get brown and bubbly


Chicken and Sourdough Dumplings with Morels and Belgian Endive
by Tim Artz

# 35

8 boneless (or bone-in if you prefer), skinless chicken thighs
2T Grapeseed oil
1 Shallot, minced
4 heads Belgian endive, cleaned and split lengthwise
1 lb. morels, split lengthwise
1-1/2 cups dry white wine
4 cups chicken stock
1 Bay leaf
4 sprigs fresh thyme

3T Butter, softened
1/2 cup active sourdough starter
1 cup unbleached all-purpose flour
2 t Baking Powder
1/2 t salt
1/2 cup whole milk

Season the chicken thighs with salt and pepper. Heat oil on med-high in large Dutch oven. Brown chicken thighs. Turn to brown the other side of each piece. Meat should be well-browned, but still slightly pink in the middle. Remove chicken pieces to plate. Reduce heat to Medium. Add Belgian endive, and carefully cook until pieces are slightly browned. Add morels and shallot. Season with a little salt and pepper. Stir carefully to cook the mushrooms without breaking them up or breaking the Belgian endive. Add the chicken pieces back to the pot. De-glaze with the white wine, and continue to cook until wine is mostly reduced. Add chicken stock, Bay leaf and thyme. Bring to a boil and reduce to simmer. Taste and adjust seasoning as needed.

For dumplings, mix the butter, flour, salt and baking powder with a fork to thoroughly combine. Add remaining ingredients and mix. Place 2-3T spoonfuls of the dumpling batter on top of the simmering broth. Place them close, but allow a small amount of space between the dumplings. Cook uncovered for 10 minutes. Cover and cook for an additional 10-15 minutes until dumplings are cooked through.

To serve, place a dumpling in a wide, shallow bowl. Place a chicken thigh and half a head of Belgian endive next to the dumpling. Surround the dumpling, chicken and endive with a generous serving of the broth and mushrooms.

Aunt Carries Chestnuts and Mushrooms
by Mimi Hook

# 36


1-1/2 - Cup Arborio Rice
1/2lb chanterelle mushrooms
1 med yellow onion diced
2 Tblspn fresh parsley
1/2 cup white wine
5 cups beef stock
6 Tblspns room temp butter
2 Tblspns Olive Oil
1/2 cup Parmigiano reggiano chz

- simmer stock in sauce pan
- melt 2 TBLS butt, 2 TBLSPN olive oil
- add onions, and mushrooms cook till softened
- add Arborio rice cook till rice starts to be clear
- add wine simmer till reduced by half
-add warmed stock till it covers rice and simmer until absorbed repeat until rice reaches al dente -add ¼ cup stock 4 tblsp butter Parmigiano chz and parsley to finish.

2 8oz Filet Mignon
1/4- Cup Black Peppercorns
4 TBLSP brandy
3 Shallots
1 Cup Diced chanterelle mushrooms
2 Cloves Garlic
1 Cup Beef Stock
1/2 - Cup Heavy Cream
2 Tblsp Butter
2 Olive Oil

- Coarse Grind Peppercorn and cover and press into filets and let stand at room temperature for 30 min -Melt Butter and Olive Oil in med Frying pan when bubbles add steak -Cook steak for 4-5 minutes and flip continue to cook until desired doneness -Remove steaks to warm plate cover with loose tin foil -Add shallots, garlic & mushrooms cook till softened then add brandy simmer till not visible -Add 1 cup beef stock simmer until reduced by 1/2 or sauce reaches desired thickness and taste then add cream.

Place steak on bed of risotto in a pasta bowl drizzle sauce over top of steak and risotto.

Naturally Wild Stroganoff
by Susan Wiser

# 37

1 2-lb round steak –venison, elk or bison

4-6 oz dried morels

32 oz nonfat plain yogurt

2 large sweet onions

olive oil for sauteing

2 cloves garlic, minced

1/4 cup Worcestershire sauce (organic preferred)

2 T organic ketchup or tomato paste

Cooked pasta or rice

The day before:
To reconstitute the mushrooms:Place mushrooms in a bowl. Pour boiling water over the mushrooms to cover; set aside

To make yogurt cheese:
Line a colander with paper towels or overlapping coffee filters, place the colander in a large bowl and put all the yogurt in the colander. Let the whey drain out overnight

An hour before dinner:

Slice thinly the round steak into strips. Slice the onions. In a large skillet or electric frypan saute the onions in the olive oil until golden and caramelized. Add the garlic and the meat strips. Cook gently until the meat is cooked. Add tomato paste and Worcestershire sauce. Drain mushrooms, reserving liquid and add to the skillet. Salt and pepper. Keep warm until pasta or rice is done.

Before serving:

Remove meat, mushrooms and onions from the sauce. (Or if the electric skillet is large enough, push meat, mushrooms and onions to one side.) With heat very low, stir in enough yogurt cheese to make a creamy sauce. Add mushroom liquid if necessary to thin. Reintroduce the meat, mushrooms and onions and serve over pasta.

Morel Poppers
by Dakota Smith

# 38

Morels ­ cleaned, stems removed and dried

Rondele’ Garlic & Herb soft cheese spread

Vegetable Frying Batter (found in stores) mixed with equal parts of flour.


Garlic salt

Black Pepper

Aioli Dipping Sauce (recipe below)

Hot Vegetable Oil for Frying

Pastry Bag

Make Aioli Dipping Sauce and place in fridge until ready to serve.

Put soft cheese spread in pastry bag and set aside.

In a flat baking pan, mix together the Frying batter with equal parts of Flour, Garlic Salt and Black Pepper (I use about 1 teaspoon of each to about 1/2 cup each of batter and flour).

Stir in Beer to make a batter. Not too thick, not too thin but enough to coat.

Heat up Vegetable Oil deep enough to fry poppers.

Pipe soft cheese into morel centers and place on a plate until all morels are filled.

Dip morels into frying batter and place in hot oil.

Fry until golden brown and drain on paper towels.

Serve immediately with Aioli Dipping Sauce.

Remember, don’t make this until you’re serving them!

Aioli Dipping Sauce
3 Egg Yolks
1 tbsp Dijon Mustard
3/4 cup Olive (not virgin) Oil
1 tsp White Vinegar
1/2 tsp Salt
1/4 tsp White Pepper
1 Lemon

In a Medium mixing bowl whisk together the egg yolks and mustard for about two minutes.

While steadily whisking the yolks, begin to drizzle in the Olive Oil in a very thin, steady, slow stream. The yolks and oil will begin to come together. When about half the oil is in, and the mixture is beginning to resemble mayonnaise. Add the vinegar, salt and pepper. Whisk together, then continue to drizzle in the oil while still whisking. Stop before you’ve used all the oil. Squeeze in a little lemon juice, stir it in well, then taste. If it needs more salt, lemon juice, pepper, add it now and whisk it in until it tastes right. It should be thick and creamy, with none of the other flavors too strong. Refrigerate until ready to serve.

Morels with Scallops and Asparagus
by Albert J. Casciero

# 39

I prefer this early spring dish with fresh black morels, (Morchela angusticeps), which infuse a much intense flavor to the sauce. I am certain that your guests will be satisfied with other species of morels as well).

8 large fresh Scallops
36 Morels (this number depends on their size)
(Dry morels, reconstituted in water could also be used)
12 Asparagus
1 tsp of minced Shallot,
6oz heavy cream
4oz of unsalted butter
Salt and pepper to taste

Brush clean the morels, slice them length wise or leave whole depending on size.
Clean the asparagus, peeling the lower part is desired.
Dust the scallops lightly with flower.

Steam or boil the asparagus to "al dente" consistency. You may wish to sauté them slightly in butter before serving

On a sautéing pan, melt the butter, put in the shallot and sauté for about 1 min. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus).
Add the scallops and sauté about a minute on each side. (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.

Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.

Spring’s flavors at their best. Enjoy it!

I have a picture of the finished dish. Let me know if you want it.

Morel and Hazelnut Soup
by National Morel Mushroom Festival

# 40

Three tablespoons butter
One medium onion, chopped
Two celery stalks, coarsely chopped
One leek, cleaned and chopped
Three tablespoons flour
Four cups poultry stock, canned or fresh
One-half teaspoon fresh thyme
One-fourth teaspoon basil and oregano
One bay leaf
Two cloves garlic, minced
Two tablespoons melted butter or bacon fat
One-third cup dry white wine
One cup half-and-half
Two-thirds cup toasted hazelnuts, finely ground
One pound morel mushrooms, sliced

Melt butter in saucepan over medium high heat and sauté onion and celery. Add leeks, then flour to pan. Cook mixture 5 minutes. Gradually add stock, blending with a wire whisk. Add seasonings and bay leaf, bring to boil, then reduce heat and simmer for 30 minutes. Remove from heat, then pass through sieve or food mill. Return to saucepan and simmer over medium heat while adding remaining ingredients. Do not boil. Season with salt and pepper to taste (if desired) and serve.

Yield: Six servings

Morels n’ Cream
by Danielle Campbell

# 41

-14 oz fresh morels or 4 oz. dried
-4 Tbls. butter
-1 shallot, minced
-2 Tbls. heavy cream
-kosher or sea salt, freshly ground black pepper
-4 Tbls. softened butter
-8 eggs
-1 tsp. fresh chervil leaves

Begin by rinsing morels in cold water until clean and then drain well. If using dried, refesh by soaking in boiling water a couple of hours, then drain well. Heat butter in a skillet over medium heat, add morels and cook approximately 4-6 minutes, or just until tender. Add shallot and cook about a minute, then add heavy cream, cooking another 30 seconds. Season to taste and set aside. Lightly brush egg dishes with softened butter. Break eggs first into a ramekin, then slide into egg dish. Cook eggs as you desire. Place finished eggs on a plate and divide morels accordingly. Garnish with fresh chopped chervil and enjoy immediately.

Polenta, Poached Egg and Mushroom Gravy
by Barbara Greiner

# 42


1&1/4 cups milk
1/4 cup polenta
1/4 teaspoon salt
dash pepper
1 Tablespoon butter
1 Tablespoon cheddar cheese

In a medium saucepan bring milk to a boil over medium heat. Add polenta, salt and pepper: cook. stirring frequently until polenta is soft. Stir in butter and cheese. Set aside and keep warm

Mushroom Gravy

3-4 slices bacon
2 Tablespoons finely chopped onion
1/2 pound mushrooms (Morels if available)
1&1/2 Tablespoons flour
1 cup milk
1&1/2 teaspoons thyme
salt & pepper

Gently trim and wash cultivated mushrooms, slice. Set aside.(if using Morels swish around in water & pat dry) Saute bacon in a heavy skillet until browned. Remove with a slotted spoon to a paper towel, crumble. Set aside. Saute mushrooms and onions in remaining bacon grease at medium temperature until mushrooms release and reabsorb most of their juices, about 5 minutes. Meanwhile shake flour , milk and thyme together in a jar until thoroughly mixed; add to mushroom mixture. Cook until thickened, adding more milk if necessary to desired thickness. Return bacon to pan. Salt and pepper to taste.

Poached Eggs

Fill a large pan with 3 inches of water. When water simmers add l/4 cup vinegar. Reduce heat until only a few bubbles are visable. Crack two eggs individually into a small bowl, being careful not to break the yolks. Hold bowl close to the water and delicately slide one egg at a time into water. Poach for 4 minutes for liquid yolk or for 6 minutes for firm yolk. Remove from water with a slotted spoon, and blot each egg slightly to remove any remaining water.

To assemble: Place half of polenta on a plate, top with egg and coat with mushroom gravy. Repeat. Serves 2

Recipe can be made gluten free by replacing flour with cornstarch or arrowroot, and can be vegetarian by replacing bacon with butter or canola oil.

Morels and MORE over Pasta
by Patti Gibbons and Leah Wesselmann

# 43

20-30 morels- black morels preferable
About 2o thin stalks of new asparagus diced into 1" pieces
1 box of cherry or grape tomatoes cut in half, or about 4 plum tomatos diced
1 16 oz. container of sour cream
Fresh ground black pepper
Fresh ground nutmeg
1/2 cup or more nice dry white wine, a Savignon Blanc is nice
1/2 stick butter
2 tbs. olive oil
1 lb pasta of choice (we used artichoke pasta as we avoid wheat)
OPTIONAL: chopped up shallots

Steam asparagus till al dente, remove from heat.Heat butter and oil, saute mushrooms.(and shallots if you use shallots) After 5-8 minutes, add asparagus and tomatoes, and add sour cream-mixing well, constantly stirring. Slowly stir in 1/2 c. or more wine and add ground pepper and nutmeg to taste.(we used no salt in this recipe­it did not need any!)
Cook on low heat for about 5-8 minutes, stirring constantly, adjusting ingredients as you taste it.
A little more wine, perhaps a bit more pepper...

Cook pasta al dente, and add some of the pasta water if you want to the sauce if not thick enough.Several tablespoons should be enough, and honestly, we needed very little thickening.

Not only does this taste fabulous, but the entire house smells heavenly!

Serve over pasta of choice

Crock Pot Swiss Steak with Morel Mushrooms
by Nichole

# 44

Use any steak or choice of meat desired
1 package of dry onion soup mix
1 can of cream of mushroom soup mixed with a little water

Put these in the crock pot on low for around 7 hours or high for 3-4 hours. Add morels right at the end. Serve over rice or with mashed potatoes.