Morel Mushrooms

[dale2242]

The grandkids gave us a nice big bag of morels Sunday.
The grand daughter was reading that it is morel season in this area and started looking in the likely places.
Well, it seems she had it figured right because they found enough to give her in-laws and us a nice bag each.
My wife has always dipped them in an egg/milk mixture and dredged them in flour and pan fried them.
They are delicious that way, but I know there are a lot more great recipes for using morels.
Let`s hear your favorites.

[DCB]

slice the big thicker ones and dip in milk egg combo roll in a mix of 2parts flower and 1 part white corn mill. fry in lard or bacon grease. iron skillet.
Best I ever had.
My grandmaw Welthie's recipe.

[Thumbcocker]

We use cracker crumbs instead of flour.

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[gwpercle]

Really enjoy a nice tea made with Psilocybe Cubensis ... the mellow mushroom ... it's Groovy man!
Gary

[MaryB]

Slice, caramelize in butter(cook very slow, you don't want to burn the butter), when they are almost done add sliced garlic and cook until browned. Add a splash of worchestershire and cook it down to a syrup consistency. Off the heat add more butter and swirl it in to make a sauce. Pour over a steak and pig out!

[upr45]

just dipped in flour, light salt n pepper and fried in butter, but don't burn the butter

[Thundarstick]

Battered and fried, but in a really good season, mushroom gravy or sauté in butter then freeze for later.

[Fishman]

A couple three years ago I got so many that I used the official (USDA?) guidelines for canning button mushrooms and canned a bunch of morels. I boiled them first for 5 minutes to blanch, and put them in jars with the boil water and processed in a pressure canner. I've dehydrated and frozen them in the past, but this was the best way to preserve them I've found so far.

[Sig]

Slice, caramelize in butter(cook very slow, you don't want to burn the butter), when they are almost done add sliced garlic and cook until browned. Add a splash of worchestershire and cook it down to a syrup consistency. Off the heat add more butter and swirl it in to make a sauce. Pour over a steak and pig out!

This perhaps the best sauce for steak & veal chop ever invented.

[MaryB]

This perhaps the best sauce for steak & veal chop ever invented.

Yup, simple to make but a bit time consuming. I have a TV in the kitchen so just watch something while it cooks down. All the liquid from the mushrooms comes out and then evaporates concentrating the flavor, the worchestershire deglazes the pan then the butter swirled in combines it all into a sauce from heaven!

[Shiloh]

Morels are a 7-10 days away here.
Heck, they may be here even though it is still cold.

Shiloh

[Cosmic_Charlie]

Really enjoy a nice tea made with Psilocybe Cubensis ... the mellow mushroom ... it's Groovy man!
Gary

They grow on cowpies down your way right?

[dale2242]

The grandkids sent me a picture of a nice batch they picked yesterday.
They said they were for us.
My wife makes killer cream of mushroom soup with chanterelles and commercial mushrooms.
Why wouldn`t morels make as good or better soup?

[T-Bird]

I forage chanterelles here every summer. If we have morels here, I don't know about it. I would chase them if I knew where to look. I've read about how delicious they are.

[Tazman1602]

With the weather we’ve been having they are a good two weeks to a month away, it’s snowing right now. Wife and I over 40 years have tried many different recipes but the way you describe, maybe with a bit of cornmeal in your flour is the way we always come back to —- ENJOY!

Art

[Tazman1602]

Really enjoy a nice tea made with Psilocybe Cubensis ... the mellow mushroom ... it's Groovy man!
Gary

BAAAAAAHAHAHAHAHAHAAA! Another child of the 60’s & 70’s! I wish you could have bought the growing kits they sell nowadays when I was young……ger, a LOT YOUNGER!

Art

[Mk42gunner]

I like to just dip them in milk, then into a bag or jar with flour and a bit of salt and pepper. Give them a shake for just the lightest coating and fry them.

Seems like every time I do the dip whatever in egg, I tend to overcook it. Since I went to straight milk, no problems.

Robert

[JimB..]

Slice, caramelize in butter(cook very slow, you don't want to burn the butter), when they are almost done add sliced garlic and cook until browned. Add a splash of worchestershire and cook it down to a syrup consistency. Off the heat add more butter and swirl it in to make a sauce. Pour over a steak and pig out!

I start with the sliced garlic just for a min, then add the mushrooms. Deglaze with Worcestershire and a bit of red wine. Add a bit of black pepper if it's going on steak, leave it off if serving as a side.

Will try adding the garlic at the end next time, it just goes against my bias that onions and garlic get added first.

[T-Bird]

Y'all are making me hungry!

[MaryB]

I start with the sliced garlic just for a min, then add the mushrooms. Deglaze with Worcestershire and a bit of red wine. Add a bit of black pepper if it's going on steak, leave it off if serving as a side.

Will try adding the garlic at the end next time, it just goes against my bias that onions and garlic get added first.

Garlic at the end means a sharper garlic flavor, at the beginning it mellows it as the mushrooms caramelize. Either way is good. I even eat raw garlic so a sharper more garlic forward recipe is fine for me.

If you are a garlic fiend like I am make your favorite creamy coleslaw but add as much chopped garlic as your taste can stand. Longer it sits the more intense the garlic flavor gets...

Simple creamy slaw

Thin Miracle Whip(Being Minnesotan... yup I use this!) or mayo with a bit of milk, salt and pepper to taste, add some sugar to taste then mix in your slaw veggies. Let stand in the fridge at least 1 hour, 2-3 is better,keeps well refrigerated so I usually make enough for 3 days.