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Thread: Morel Mushrooms

  1. #21
    Boolit Master
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    just the mental image of all this has my taste buds tingling.
    makes me kind of wish there were regional cast boolit , shooting/casting, potluck get togethers

  2. #22
    Boolit Master

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    I'd be there!

  3. #23
    Boolit Master
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    I bet ov walked 50 miles this spring for a hand full of morels this year. It's not been a good year in my usual haunts. I did come home with a huge sack of chicken of the woods yesterday. They are yummy eating as well!

  4. #24
    Boolit Master
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    Quote Originally Posted by MaryB View Post
    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.
    Roasted garlic, but not raw, that’s way too much for me!

  5. #25
    Boolit Master

    dale2242's Avatar
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    I took the excess morels and cut the larger ones in half.
    I then placed them on a cookie sheet and froze then for a couple of hours, keeping them separated so they would not freeze together.
    I am hoping they will be like fresh when thawed.
    If not they will be good to use in gravy, ect.

  6. #26
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    Plate plinker's Avatar
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    Most people I know that are good shrummers dry them.

  7. #27
    Boolit Master brassrat's Avatar
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    Even though I was in a mushroom club and consider it a hobby I never saw or picked a Morel.

  8. #28
    Boolit Master Thumbcocker's Avatar
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    They do pretty good dried. A little tougher than fresh when reconstituted but still very good.

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  9. #29
    Boolit Buddy kootne's Avatar
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    We have 2 kinds of morels here. The regular yellowy brown ones that seem to be most common in riparian areas where there are cottonwood and juniper trees in the vicinity. The other ones are the black ones called fire morels. They bloom the spring the first year after a forest fire in the ashes of the burnt duff. It is the mother lode of mushroom hunting when this happens. Dedicated people who don't mind long days and getting sooty can fill garbage cans. The long days can be mostly looking for a place that hasn't been already picked. Once you find that place, Whoo-hoo!

  10. #30
    Boolit Master

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    The local morel bloom in burnt over areas the first spring after a fire.

  11. #31
    Boolit Bub
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    saltwater bath, egg, flour, fry here!!

  12. #32
    Boolit Master

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    I froze and then vacuum sealed them in hopes they would like fresh.
    WRONG. I`m not sure if was the freezing and or vacuum sealing but they thawed out mushy.
    I will thaw them all out and dry them.

  13. #33
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    GregLaROCHE's Avatar
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    Dip in beaten eggs and fry with butter. No milk or flour needed. Maybe a pinch of salt.

  14. #34
    Moderator / Master Tool & Die Maker


    Red River Rick's Avatar
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    Quote Originally Posted by dale2242 View Post
    I froze and then vacuum sealed them in hopes they would like fresh.
    WRONG. I`m not sure if was the freezing and or vacuum sealing but they thawed out mushy.
    I will thaw them all out and dry them.
    Dale:

    I tried the same thing, freezing them and they turned to mush as well.
    I now dehydrate my mushrooms, and rehydrate them just before using.
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  15. #35
    Boolit Bub
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    Quote Originally Posted by MaryB View Post
    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!
    We did that exact thing last night (less the worcestershire) its a family favorite this time of year

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