Thanks!
I like to K.I.S.S. Just cleaned well then sauteed in butter with shallot and perhaps a touch of tarragon.
We like them sautéed in butter or EVOO with a little garlic and served along with steak or some other protein.
Clean well. Sauté in butter, a little good olive oil with some shallots and freshly shelled favas. salt and pepper lightly at the end.
Another way: floured (I like Wondra) & deep fried until crispy; serve with bubbly.
Every year in peak morel season I have been making this recipe from the NYT:
Really highlights the mushroom - creamy, earthy, rich and delicious.
Good luck, Kim!
“The Swell Morel” was a feature in the NYT magazine in 1996; I have cooked the recipes in that article, multiple times each. All are outstanding, but the Salmon and Morels in Mushroom Broth is the absolute bomb.
Where are you sourcing them from?
It’s a little early in the season yet no?
Saute’ in butter with shallots and sliced asparagus.
Maybe very slightly, but it’s been just a strange “spring” in the US, who can really tell?
I went “hunting” this weekend with no luck.
Breaded and pan fried in butter.
They are up here. There are so many great ways to prepare them, but one of my favorites is with scrambled eggs.
Certainly up just north of St. Louis, we found about 2 lbs last weekend and dad said he found over 11 a few days ago. A tip passed down from my grandmother for when you find a lot and cant eat them all. Half flour half fine crushed cracker crumbs with egg bath, but you can half cook them and lay them on a cookie sheet covered with plastic wrap and eat them later. We have even had them for Christmas. Just fire up the skillet and finish cooking and while not 100% they are still pretty good.
You really need to try this!!
Keller Veal Stock Reduction
Hudson Valley Foie
{ Butter Poached }----Wahoo ( Two Rivers ) River Bottom ( Self Foraged) Morel Mushrooms
