Morel recipes

Known for their honeycombed appearance, these sought-after seasonal favorites are sure to please any appetite. The morel ranges in color from blonde to brown or dark gray, and in size throughout the growing season. Its honeycombed shape does not resemble most mushrooms, but the taste is truly earthy, making the morel one of the most popular of the wild mushrooms.

The morel season spans spring to summer (April through June or July.) Morels are abundant in the Pacific Northwest and in areas where there have been forest fires. The morel is prepared most commonly and widely in cream sauces. Wild mushrooms should always be cooked before eating.

Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & Byerlys, Coborn's, Cashwise, Cub Foods, Whole Foods Markets and Kowalski's Markets.

You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $75 orders. Visit our online shop here.

 

Wild Fiddlehead Ferns and Morels
Serves 6

  • 1 tsp. salt
  • 2 cups fresh morel mushrooms, halved
  • 2 cups fiddlehead ferns
  • 4 Tbsp. butter
  • Lemon juice to taste

In a bowl combine 4 cups of water, salt and morels. Let stand 5 minutes and drain. Soak morels in a bowl of cold water, changing often to remove any sand. Drain and dry. Cool ferns. In 4 Tbsp. butter over low heat for 8-10 minutes sauté morels in remaining butter over a medium-high heat. Stir until tender and add the fiddleheads, lemon juice, salt and pepper to taste. Toss together and serve.

Favas, Peas and Morels
Recipe from Mushroom the Journal
Makes 4 servings

  • 1/2 cup morel mushrooms, chopped small
  • 1 1/2 Tbsp. unsalted butter
  • 1 medium leek (white part only) 2 lbs fresh fava beans, small to medium 1 cup fresh peas, shelled
  • Gray sea salt
  • Fresh ground black pepper

Clean the morels and then chop small. Wash the leeks well under running water and dice. Cook both in a medium (10" or so) heavy bottom pan in the butter over medium high for 4 minutes then turn the heat down and cook five minutes more. Set aside.
Remove the favas from their pods (if they are smaller than a thumb nail you do not have to skin them). Put the beans in boiling, salted water and cook for about 5 minutes. Add the peas and continue cooking for 2 more minutes. Drain and set aside.
Put the beans and peas into the pan with the morels and leeks. Cook over high for 2 minutes. Season and apply more butter if desired. Serve.

Morel Risotto
Serves 5-6

  • 4 oz. dried morels
  • 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

Put the dried morels in a small mixing bowl. Pour 3 cups of hot water over 4 oz. dried morels and set aside to soak for 30 minutes or until soft, turning occasionally. Add more hot water if needed. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.

Saute the onion, garlic and morels (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 morels and slowly add broth mixture until all liquid is absorbed. Cook about 20-25 minutes.

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.

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.

Wild Morel and Fresh Sage Soup
  • 1/2 lb fresh morels or 1 ounce (net wt.) dried morels, rehydrated (directions below) to about 1/2 lb., to taste
  • 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)

Sauté veggies and cook down for about 45 minutes. Sauté fresh morel mushrooms (or rehydrated dried morels) and add last.

To rehydrate dried morels:  Place the dried morels in a small mixing bowl. Pour 1 cup of hot water over 1 oz. dried morels and set aside to soak for 30 minutes or until soft, turning occasionally. Add more hot water if needed. Drain the morels, mixing any remaining liquid with the chicken broth.

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; sauté for 30 seconds. Add asparagus and sauté 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.

Maine Watercress Salad with Warm Roasted Morels
Makes 4 servings

For the roasted vegetables:
  • 20 fresh morel mushrooms, halved, cleaned
  • 1 large red onion, halved and sliced
  • 1 Tbsp. extra virgin olive oil 
  • 1 Tbsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
For the salad:
  • 2 tsp. Dijon mustard
  • 2 tsp. extra virgin olive oil
  • 1 tsp. fresh lemon juice
  • 1 tsp. green jalapeno pepper sauce
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 6 cups torn romaine lettuce
  • 1 cup torn fresh watercress
  • 12 fresh chives, cut into 1-inch pieces

Heat oven to 500 degrees. In a 13x9 inch baking pan, combine morels, onion, 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Mix well and roast for 5 minutes. In a large salad bowl, combine mustard, 2 tsp. oil, lemon juice, pepper sauce, salt and 1/2 tsp. pepper. Mix well. Add lettuce, watercress and chives and toss gently until greens are well coated. Top with warm roasted mushrooms and onions.

Morel Crusted Rainbow Trout
This method of coating fish with dried morel powder is a wonderful way to use broken pieces of dried morels.
Makes 4 servings

To make the morel powder, in a spice grinder or blender, grind 1 cup dried morel mushrooms to a fine powder (makes 2 Tbsp. powder). If not using immediately, store in an airtight container in a cool place for up to 3 months.

  • 2 lbs. fresh boneless rainbow trout fillets (8-4.0 oz. fillets with skin)
  • butter, softened 
  • Kosher salt to taste
  • pepper, freshly ground, to taste
  • 2 Tbsps dried morel mushroom powder 
  • non-stick cooking spray

Heat oven to 500 degrees. Place large cast iron skillet (ovenproof) in oven. Pat fish fillets with dry paper towels and lightly rub flesh with butter. Season with salt and pepper. Spread the morel powder on a plate and lay each fillet, butter side down in the powder to evenly coat. Let fish stand. Remove hot skillet from oven, spray with non-stick cooking spray. Lay 4 fillets, skin side down in the skillet. Bake for 5 minutes of until fish flakes easily with fork. Remove from skillet, keep warm until remaining fillets are done.

Curried Morels on Basmati Rice
Makes 4 servings
  • 2 tsp. light sesame oil
  • 1/4 cup dry sherry
  • 1 cup thinly sliced onions
  • 2 large garlic cloves, minced
  • 1/4 tsp. whole mustard seeds
  • 1/2 tsp. curry (or to taste)
  • 1/2 tsp. caraway seeds
  • 1/4 tsp grated fresh ginger root
  • 1 tsp. salt or herbal salt substitute
  • 3 red bell peppers, seeded and julienned
  • 2 cups sliced fresh morels
  • 4 cups cooked basmati rice, warmed

In a large skillet over med high heat combine sesame oil and sherry. When sherry begins to bubble, add onions and garlic. Cook, stirring frequently, for 8 minutes adding more sherry as needed to prevent scorching. Add mustard seeds, caraway, curry, ginger root, and salt. Cook, stirring frequently for 2 minutes. Add peppers and morels. Cook until mushrooms soften, about 5 to 10 minutes. Serve over rice.

Breast of Chicken with Morels
Serves 6
  • 3 fresh chicken breasts, 8 to 10 oz. each
  • 3 cups heavy cream
  • 6 oz. morel mushrooms
  • 3/4 cup brown sauce
  • 1 bunch chives
  • 1 spoonful oil
  • 1/3 cup butter
  • 1/2 cup chablis
  • 2 shallots
  • Seasoning to taste

Wash and drain morels well. Rapidly sweat them in butter. At the last minute add chopped shallots. Set aside. Sauté chicken breasts in butter and oil. without browning, degrease the pan and add morels. Deglaze with dry white wine, add cream and brown sauce. Cook gently, covered for 15 to 20 minutes. When all is cooked, put one chicken breast on each plate. Adjust seasoning and consistency of morel sauce. Nap each chicken breast with sauce and sprinkle with chopped chives.

Grilled Trout Stuffed with Morels and Spring Greens
Serves 2
  • 1 Tbsp. butter
  • 1 cup finely chopped morels
  • 1 bunch watercress, finely chopped (2 cups)
  • 1 clove garlic, minced
  • 1 Tbsp. fresh dill, minced
  • 4 scallions with tops, minced
  • 1/2 to 1 tsp. prepared horseradish
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. cracker meal
  • 2 8 oz. trout (serving size)

  • Vegetable oil or melted butter

Melt butter in sauce pan; add morels, watercress, garlic, dill and scallions. Mix, cover and cook over low heat for 5 to 10 minutes. Stuff trout with vegetable mixture. Brush sides with vegetable oil or melted butter. Grill for approximately 10 minutes each side, turn once.

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. Sauté 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.

Morel Mushroom and Ham Cheesecake
Serves 8 to 10

  • 7-1/3 Tbsp. butter
  • 1-1/3 cup cracker crumbs
  • 8 oz. fresh morels, sliced 1/4 inch thick
  • 2-8 oz. packages cream cheese, softened
  • 3 eggs
  • 1/4 cup flour
  • 8 oz. sour cream
  • 2 tsp. curry powder
  • 1/4 tsp. salt
  • 2 Tbsp. grated onion
  • 6 oz. Swiss cheese, shredded
  • 6 oz. diced Cappicola ham - 2 to 3 oz.

Preheat oven to 300 degrees. Melt 1/3 cup butter (5-1/3 Tbsp.) and combine with cracker crumbs. Press on bottom and 1 inch up sides of a 9 inch springform pan. Set aside. Sauté sliced mushrooms in remaining 2 Tbsp. butter until all liquid has evaporated. Set aside. Beat cream cheese at high seed until light and fluffy. Beat in eggs, one at a time. Add flour and sour cream, beat well. Add curry powder and salt. By hand mix in onion and Swiss cheese. Pour 1/3 of mixture into pan. Sprinkle ham evenly over top. Pour in half of remaining mixture. Layer mushrooms evenly over top. Top with remaining mixture. Bake 45 to 60 minutes, until set. Turn off heat, partially open door and allow cheesecake to cool in over for 1 hour. Serve immediately or chill and serve. Substitute white button, shiitake, portabella or chanterelle mushrooms, or create a combination if desired.

Morel and Smoked Oyster Sauce

  • 4 ounces fresh morels, sliced (about 1-1/2 cups)
  • 4 Tbsp. butter
  • 1 tsp. chicken bullion - 1 cube
  • 1-1/2 cups water
  • 4 Tbsp. flour
  • 1 cup light cream
  • 2 oz. Fontina cheese, shredded
  • 1 - 3-3/4 oz. can smoked whole oysters

Sauté morels in 1 Tbsp. butter over medium heat for 5 to 8 minutes. Dissolve chicken bullion in water and set aside. Melt 3 Tbsp. butter in 2-quart sauce pan. Stir in flour and cook over medium-high heat, stirring constantly for 2 to 3 minutes. Add cream and simmer, stirring occasionally until thick and smooth. Do not boil! Stir in cheese, morels and oysters. Season to taste. Serve over pasta, veggies or fish.