How should I cook my morel mushrooms?

Question

What is your favorite recipe? I was thinking of something including pasta, white wine, garlic butter. But I am open to anything? Do you love morels? Give me some tips! Thanks!

Answer 1

The best Morel recipe I have had is to roast a whole head of garlic. Squeeze out the roasted garlic and stuff into Morel's. Lightly dust with a mixture of flour , salt , pepper, and paprika. Either deep fry or pan fry.

Answer 2

INGREDIENTS Fryed moral mushrooms...YUM

* 1 pound morel mushrooms
* 1/2 cup oil for frying
* 2 eggs
* 3/4 cup milk
* 1 (4 ounce) packet saltine crackers, finely crushed
* salt and black pepper to taste

DIRECTIONS

1. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.
2. Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.
3. When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

Answer 3

The best way in the whole wide world is purely simple.

Cut and wash them, soaking in a brine mixture to ward off any insects and dirt.

Pat dry with paper towel. Roll in a flour, salt, pepper, and cayenne pepper mixture and pan fry in butter until golden brown.

The most spectacular tasty treat ever!

Answer 4

Mushroom Walnut Sauce for Pasta

2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Sugar Pie’s MUSHROOM RISOTTO

5 cups chicken broth
1 cup white wine
3 Tbsp. olive oil, divided
1 onion, diced
3-4 garlic cloves, minced
½ pound fresh mushrooms, sliced
1 tsp dry thyme
2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. butter
½ tsp. kosher salt
Few twists black pepper
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
5-8 slices proscuitto, chopped (optional)
Fresh Italian parsley, for garnish

Heat the chicken broth and wine in a medium saucepan and keep warm over low heat.

Heat 2 Tbsp. of oil in a large saucepan over medium heat. Add onion and cook, stirring, about 3 minutes. Add garlic, and cook about 2 minutes more. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Remove onions and mushrooms from pan and reserve.

Add the remaining 1 Tbsp. of oil. Add the rice and stir quickly until it is well-coated and opaque, about 2 minutes. This step cooks the starchy coating and prevents the grains from sticking.

With a ladle, add 1 cup of the warm broth and wine mixture and cook the rice, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Remove from heat and stir in Parmesan cheese and proscuitto. Top with chopped parsley before serving.
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LEEK AND WILD MUSHROOM STUFFING
The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.

1½ cups hot water
½ oz. dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 Tbsp. chopped fresh thyme
1½ ( 8oz.) French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend

Combine 1½ cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish:
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Makes 10 to 12 servings.
--Bon Appétit, November 2002
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Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results.

5 oz (1½ cups) crumbled blue cheese (such as Stilton, Gorgonzola or Maytag) room temperature
2½ cups whipping cream
1 tsp salt
½ tsp pepper

1½ Tbsp. butter
1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed stiitake, oyster, crimini or hedgehog), thickly sliced
1½ tsp. chopped fresh thyme (or 3/4 tsp dried)

2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds

Position rack in top third of oven and preheat to 400ºF. Butter 13x9x2-inch glass baking dish. Place cheese in medium bowl; add 1/2 cup cream. Using fork, mash mixture to chunky paste. Mix in 1 tsp. salt and 1/2 tsp. pepper. Mix in remaining 2 cups cream.

Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; saute until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)

Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil. (I find it also a good idea to put a sheet of foil on the rack under the pan to catch the sauce that may bubble over.)

Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot. Serves 6 to 8.

--Epicurious
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