morel season just kicked off here and today I had a small haul of half-frees and diminutivas. Here they are after washing and prepping (found a snail!).
I just sauteed and did a simple pasta. I have a license to sell wild foraged mushrooms but rarely take the time to go hunt from places I’m allowed to sell from. Occasionally if I find a ton I’m not allowed to sell I’ll drop a bag off to some of my favorite chefs in town as a thank you/personal gift. I’ve never followed up on what they made with them though so I’m curious: what would your personal morel meal be, chefs?
by LoopyLutzes
30 Comments
Boof
Thats for risotto, bud. Have fun trying different wines and broth. And of course, CRUSH IT.
confit them with duck, profit
I would just dip fry them. I’m a savage.
Sauté in butter with salt. Chicken liver pate and bread.
Is it me, or are they not supposed to be that…slimy?
Are you looking for … morel support? 😬
Not chef. Butter, season, and pan fry. Grew up with that and yuuuuus. I can have a risotto on the side. Such amazing memories before I knew what a risotto even was.
Last time I had morels, I did a chicken roulade with gouda and the shrooms with a Dijon cream sauce, mashers and asparagus.
I would make a mushroom cream sauce and serve it with some fresh pappardelle
Hard sear with butter poached asparagus, snow peas and fiddlehead ferns in a risotto.
Battered and fried. Dipped in aioli.
I would just sauté them in butter with some salt, pepper, and a little bit of Italian seasoning.
We had a sushi place in town kill some guests with Morels.
Poulet au vin jaune if you have access to vin jaune (or even just a decent quality savagnin).
…mmmmmmorals…….
Why are some grey? I don’t have a ton of experience, but the few times I’ve gone picking with my friend, they were always a nice golden brown color. My instincts are telling me not to eat the grey ones lol
Seafood pasta with white wine morel sauce
Panicking because I have no idea how to make that a taco
For home cooking I love a good morel broth
Egg and crushed saltines, fried in butter.
Wash, cut, sear/fry.
Sell them.
Grabbing my epipen
Id dry them out, grind them up, and soak them in lemon juice and honey for about 30 min.
After that I’d put on a good cartoon.
Keep it simple. Butter, salt, dash of white pepper.
I make a dip with sautéed shallots, morels, and then flame off some brandy. Add some cream and lots of Gruyere and bake it till thickened. Delish. But I’ve never seen such wet morels.
Butter. Fry.
Sliced and sauteed in butter with a little bit of salt. To appreciate the flavor. Fried is okay but I can’t really tell the difference between morels and other fried mushrooms. The only time I’ve had them my dad did them that way and they were so fucking good. I suggest eating at least some of them that way and then doing whatever else you want to do with them
A New York strip. Morel black pepper pan sauce. Gnocchi. Bunch or fresh herbs.