Hi, Scored a couple of dozen nice morels in the patch behind the house this morning. Does anyone have a favorite recipe they'd care to share for preparing
them? I've usually just sauted they in butter and wino but there must be more creative uses. Thanks for your input. 16pa
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morels
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 16parachuteadams |
morels |
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Posts: 325 04/11/2009 21:16 |
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rgram |
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Posts: 87 04/11/2009 22:16 |
Absolutely delicious sauteed with foie gras and shallots. You can flambe' with cognac if you want.
Serve with a nicely seared filet mignon or simply eat with toasted baguette. |
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fishnbanjo |
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Posts: 5930 04/12/2009 07:46 the Canefather |
Something I never have experienced and would love to try, send some over and I'll provide a recipe.
banjo
Fly fishing is my Quisisana (the name is Italian for "place where one heals one's self.") "...... SLG Visit my website about Bamboo rods... Fishnbanjo's Place |
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Hap |
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Posts: 67 04/12/2009 07:47 |
I saw a recipe using morels in a sauce for a scallopini . If you go to the pbs.org and look for Jacques Pepin you should find it.
Regards Hap |
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16parachuteadams |
Banjo | #4 | ||
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Posts: 327 04/12/2009 08:10 |
What might your shipping address be? PM me and we can try. Regards,16pa
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SWhitman |
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Posts: 428 04/12/2009 21:20 |
Lightly sauteed in butter and mixed with scrambled eggs
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creakycane |
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Posts: 2167 04/12/2009 23:01 |
Sauteed with shallots in half olive oil/ half butter, they can turn even the boneless chicken breast into a feast........ |
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crcaddis |
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Posts: 307 04/13/2009 10:20 |
Bread with a 50/50 mix of flour and corn meal, s&p, and a hint of saffron. Saute in grape seed oil. Cheers.
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spruce grouse |
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Posts: 1308 04/13/2009 10:41 |
Lightly saute in butter. Then use them in an omelet with a mild cheese and some fresh thyme.
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Ken M 44 |
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Posts: 2949 04/13/2009 12:06 Immoderatus Britannicus |
Sauteed with shallots in half olive oil/ half butter That is the one - or you can add a small quantity of plain flour, cook for a minute then add a little soured cream - excellent just on toast (a poor man's Beef Stroganoff )
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Tom Smithwick |
Morels | #10 | ||
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Posts: 493 04/13/2009 14:37 |
I can't find a morel patch to save my life:-( I had them once at Joe's Restaurant in Reading, PA, which is famous for their treatment of wild
mushrooms. The dish was an appetizer prepared with morel slices sauteed in butter and onion, served with a sauce made of soy sauce, a bit of salt, and just
enough sugar to cut the sharpness of the soy and salt. It was outrageously good, and equally expensive, but worth it.
This thread made me realize that I had never gotten around to purchasing Jack Czarnecki's book, "A Cook's Book of Mushrooms" Here's some more specific advice: Saute the morels in butter. While they are cooking, make a roux out of 2 tablespoons each of butter and flour. cook it to a medium brown. When the mushrooms are done, add 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1 teaspoon of sugar. Slowly stir in the roux, and thicken to the consistency of syrup. You may not need all the roux.
Last Edited By: Tom Smithwick 04/26/2009 13:08.
Edited 1 time.
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tim simbari |
#11 | |||
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Posts: 353 04/13/2009 20:24 |
All right here's something special and simple and you'll love it. Works woth morels or porchini. In a large frying pan have some crushed garlic going
in a fairly liberal dose of good olive oil. When reduced nicely, throw in the mushrooms. At the same time you want lightly salted water boiling and cook about
1-11/2 lb of gnocchi. when the gnocchi rise to the top they're done, run through a strainer to get all the water out, shake well and immediately dump into
the frying pan and toss with the oil-mushrooms. Spoon out and finish with a nice grated romano cheese, a nice Ruffino chianti classico or better yet that
bottle of Brunelo you have hidden away and knock yourself out.
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crcaddis |
Morels | #12 | ||
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Posts: 311 04/16/2009 22:41 |
Found my first this afternoon, hunted for an hour or so and I bought in 18-20 small greys, an yellows in the 2-3" range. Nice mess for the flying pan,
but the season is just getting started around here. Forgot to stock up on saffron and grape seed oil for the first fry, but I did em up in some 50/50 corn meal
flour mix, s&p, and sauteed them in mix of Butter and Olive Oil, paper thin fresh garlic shavings, and a just a touch of organic curry powder. Almost as
good as the usual, but I think the butter, and Olive Oil detract from the sublte taste of the morel mushroom. Cheers.
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 recane1 |
#13 | |||
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Posts: 184 05/04/2009 17:06 |
My mother picks them from the old logging roads behind their house. She likes to make pizza with wild morels. Very tasty. I gotta give mom a call.
Aaron |
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DrLogik |
#14 | |||
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Posts: 1636 05/15/2009 21:11 |
I have to agree that if you can pick them fresh, slice them in half and saute them sort of hot and fast in just a little butter for breakfast. Let them stand
on their own!!
I have also put the sauted morels in an omelette...MMmmm Good!! |
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