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Morel Mushroom Collection
Source of Recipe
internet
Cooking with Dried Morels
The intensity and character of the morel flavor is not lost in drying. We have used them after three
years of storage and found them to be just as aromatic, if not more so, as when fresh.
Reconstitute them in hot water for 5 minutes or simmer them in cream until soft, about 15
minutes, not allowing the cream to boil. Always add the rehydrating liquid to the dish for which
your morels are intended. A great deal of the flavor remains in the liquid.
When incorporating dried morels in a recipe calling for fresh specimens, use 3 ounces as the
equivalent of 1 pound of mushrooms. Once reconstituted, they should be equal in volume.
Sautéed Morels with Cream
15-20 fresh morels or reconstituted dried, cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened
but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to
brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low
until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks.
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We made this soup at the Deli and it was one of our BEST EVER special intems that we ever did.
Cream of Morel Soup
A heavenly soup that will make you want to get back to the woods and feed some more black
flies.
Ingredients:
3/4 LB fresh morels (more or less to taste and your hunting success) chopped
1 large leek (use everything below the green leaves)
3 medium to small russet potatoes
1 cup chicken stock
1 cup heavy cream
1/2 cup dry white wine
2 TBS butter or mild vegetable oil
salt and pepper to taste
2 cups water
1) Chop off dark green leek leaves and roots. Slice the stem lengthwise and rinse under cold
water making sure to remove all grit trapped between layers. Peel and halve potatoes. Add both
to soup pot with the water. Boil moderately until quite tender. 20-30 min.
2) Heat medium pan over a medium flame. Add butter , morels and a few dashes of salt. Cook
morels gently for ~ 15 minutes, making sure they do not dry out. Add a few dashes of wine at a
time to keep moist. When nearly done add wine, turn up flame and continue cooking until liquid is
almost gone. Add chicken stock and stir until blended.
3) When potatoes and leeks are tender, remove from heat and blend until smooth. Return to pot.
4) Add morel mix to potato/leek mixture and simmer very gently, stirring occasionally to avoid
scorching. After about 5-10 minutes, add cream and salt and pepper to taste.
Courtesy of (I have no idea whose recipe) - located in Petoskey, Michigan ...found on the internet.
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Alaska Morels...in Pasta
Here in southcentral Alaska, I get tons of morels. I find them from the end of May thru the first
part of July in most any area that has a large percentage of birch trees. Never anywhere near
pockets of spruce trees. I have gotten as many as 200 in just a few hours of picking but usually
stop after 70 or so. That's about all my dehydrator will hold. Most are of the honey colored and
dark brown varieties and range in size from 1-1/2" to 4" tall. I like to take the larger ones and
slice them in half, dredge them in egg batter with a few dashes of salt and habenero powder.
Coat them with flour and fry them in butter.
The smaller ones go into a sauce for pasta as follows:
2 leeks - sliced thinly
2 scallions - sliced thinly
2 dozen or so smaller (1-1/2") morels- cut in half
3/4 cup good champagne
2 lg tbsp of sour cream
1/2 cup whipping cream
4 - 5 tbsp butter
salt - pepper to taste
1 tsp chopped fresh lemon basil
Saute leeks and scallions till just transparent. Add morels, salt and pepper and saute till liquids
stop coming out. Turn heat to high and add champagne being sure to scrape bottom of skillet.
Reduce heat to med., add sour cream and whipping cream and cook till reduced slightly. Add
fresh lemon basil remaining to heat for 2 - 3 more minutes. Pour directly over cooked Angelhair Pasta!
Anchorage, Alaska
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Morel Risotto
Serves 5-6
14 oz. beef broth
4 tbsp. butter
1 medium onion
1 clove garlic
2 cups of Arborio rice
1/2 cup Parmesan cheese
1/2 cup white wine or cooking wine
Saute the onion, garlic and mushrooms (last) in the butter, add rice and cook for a few minutes.
Combine beef broth and water to make 6 cups and boil. Stir in mushrooms and slowly add broth
mixture until all liquid is absorbed. Cook about 20-25 minutes.
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Morel Quiche
2 Tbsp. butter
8 oz. morel
6 oz. cheese (Swiss)
3 eggs or egg substitute
1 c cream or light cream
1/2 cup 1% or low fat milk
1 - 8" to 9" pastry crust
Bake in 375 degree oven for 40-45 minutes. Pastry crust can be purchased or made.
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Morel Stuffing
1 cup chicken broth
1/3 cup butter
8 cups dried bread crumbs
2 medium onions
celery if desired
1 clove garlic, crushed
fresh parsley, sage and thyme to taste - if using dried, 1 tsp. each will do.
You may use a variety of mushrooms, add nuts or other fresh herbs if you desire.
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Wild Morel and Fresh Sage Soup
Olive oil
2 carrots, sliced into circles
garlic to taste
1 medium onion
1 Tbsp. each fresh parsley and sage (dried-1 tsp.)
3 1/2 cups chicken broth
3 Tbsp. white wine (or cooking wine)
Saute veggies and cook down for about 45 minutes. Saute mushrooms and add last.
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Angel Hair Pasta with Morels and Asparagus
Makes 4 servings
1 lb. fresh angel hair pasta
2 Tbsp. extra virgin olive oil
1/2 cup sliced green onions (white portion only)
2 cups diagonally sliced fresh asparagus (2-inch pieces)
1 1/2 quarts fresh morel mushrooms, halved and cleaned
6 Tbsp. cold butter, cut into pieces
2 Tbsp. finely chopped fresh chives
1/2 tsp. black pepper
Kosher salt to taste
In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain;
place in large serving bowl and keep warm. In a large skillet on medium high heat add olive oil
and onions; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook
1-2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices. Add the
mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring
constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt.
Garnish with chives if desired and serve.
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Morel Sauce
Makes 2 cups
1 ounce dried Morels
2 tsp. soy sauce
2 cups water
4 Tbsp. finely chopped shallots
2 tsp. minced fresh savory
3 Tbsp. butter
1 1/2 Tbsp. flour
3/4 cup sour cream
Place Morels, soy sauce, and water in a sauce pan and bring to a boil. Reduce heat and simmer 30
to 45 minutes. Remove Morels, keeping liquid. Chop Morels finely. Saute shallots, savory, and
Morels in butter for 2 to 3 minutes. Stir in flour and then liquid from reconstituted Morels. Add
salt and pepper to taste. Finally add sour cream and heat, but do not boil. Serve over beef, pork,
veal, vegetables or noodles. You may substitute Porcini or Chanterelle mushrooms.
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Chicken Breasts and Morels
Serves 4 as a main course
Chicken and morels are beautifully matched, especially when served over pasta and accompanied with a dry white wine.
2 dozen fresh morels, sliced, or 2 ounces dried morels and 1/2 cup heavy cream
1/4 cup flour
4 single chicken breasts, skinned, boned, and pounded flat
5 tablespoons butter
2 tablespoons oil
2 tablespoons brandy
1/4 cup beef broth
1/4 cup heavy cream (use the reserved cream if you have used dried morels)
1/2 teaspoon green peppercorns, crushed
2 tablespoons fresh lemon juice
Salt and pepper If using dried morels, simmer them in the cream until soft, about 15
minutes. Do not allow to boil. Reserve the cream.
Flour the chicken breasts lightly. Heat 2 tablespoons of the butter and the oil in a sauté pan or
skillet, and sauté the chicken quickly, about 3 minutes on each side, then remove to a heated pan.
Deglaze the pan with brandy. Pour this over the chicken breasts. Place them in a preheated 250º
oven while you prepare the sauce.
Melt the remaining 3 tablespoons butter in the same pan. Add the morels and cook until they
become semi-dry. Add the beef broth and cream and let it cook down into a sauce. Add the
peppercorns, lemon juice, and salt and pepper to taste.
Place the chicken breasts on a warm platter and cover with the sauce just before serving.
--Louise Freedman
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ROASTED PRAWNS with Morels and Morel Butter
This recipe calls for giant 4 1/2- to 5-ounce prawns, which can be ordered from some specialty
fish markets. If unavailable, substitute 24 large prawns.
Ingredients
8 ounces fresh morel mushrooms or 2 ounces dried morel mushrooms*
8 tablespoons (1 stick) unsalted butter, room temperature, divided
3/4 cup chopped divided
1 minced
1 1/2 teaspoons chopped fresh
6 4 1/2- to 5-ounce uncooked giant prawns or 24 large prawns
Directions
Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve
remaining morels. Melt 1 tablespoon butter in medium nonstick skillet over medium heat.
Add 1/4 cup shallots and garlic; sauté 1 minute. Add chopped morels and thyme; sauté 2
minutes. If using dried morels, add reserved soaking liquid to skillet, leaving any sediment
behind. Increase heat; boil until almost all liquid evaporates, about 8 minutes. Transfer
morel mixture to small bowl; cool. Mix remaining 7 tablespoons butter into morel mixture.
Season lightly with salt and pepper. (Morel butter can be prepared 1 day ahead. Cover and
chill.)
Using scissors, cut along back shell of each prawn all the way up to tail, exposing vein; pull
out vein. Turn prawns over. Using small sharp knife and starting just below tail end,
butterfly each prawn by cutting 1/4-inch-deep slit to opposite end. Place prawns, shell side
down, on rimmed baking sheet. (Can be made 6 hours ahead. Cover; chill.)
Preheat oven to 500°F. Melt 2 tablespoons morel butter in heavy large skillet over
medium-high heat. Add remaining 1/2 cup shallots; sauté until golden, about 3 minutes.
Add remaining whole fresh morels or reconstituted morels and sauté until tender, about 4
minutes.
Meanwhile, spread 1 teaspoon morel butter over each giant prawn (or 1/4 teaspoon over each
of 24 large prawns). Roast just until prawns are opaque in center, about 7 minutes for
giant prawns or 4 minutes for large prawns. Top prawns with remaining morel butter,
dividing equally. Return to oven just long enough to melt butter slightly, about 10
seconds.
Transfer prawns to plates. Serve sautéed morels alongside.
*If using dried morels: Bring 3 cups water to boil in medium saucepan. Add dried morels.
Remove from heat. Cover; let steep 1 hour. Using slotted spoon, transfer morels to bowl.
Reserve soaking liquid.
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I also do some other things with Morels but have no recipe, I just wing it~~~~
These are both served as appetizers
Strudel with Morels and Brie... a basic morel filling with chunks of Brie (use leeks in the filling, if desired)
Mini Quiche with Morels... Cream cheese pastry and basic quiche filling with chopped morels.
Most of these recipes were found over the internet. Credit given if I know it.
Nancy
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