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Morchella Recipes

Mushroom Recipes

   Morels are among the most highly prized of all the Wild Harvest Mushrooms. Fresh morels should be clean and (almost) dry to the touch. The aroma should be an earthy woodsy smell. Morels are highly perishable and must be handled with care. However, you need never lose a fresh Morel to spoilage. The reason for this is that they may be readily dried and will keep very well in this form. The key is to keep them cool and dry, with a little ventilation. In the refrigerator in a loosely closed paper bag is perfect. To clean Fresh Morels it is best to brush them and pick off any dirt unless they are very dirty. If washing is required do so immediately before use to avoid storing wet mushrooms.
Cream of Asparagus Soup with Morels
8 Thin green asparagus spears
6 Fat green asparagus spears, about 10 cm (4 in) long
1 Shallot, medium-sized
3 1/2 oz Fresh morels or 1/2 oz dried ones
3 1/2 oz Unsalted butter
1/2 pint Double cream (scant
Cooking Instructions:
Clean the asparagus spears and cook the thin ones for about 5 minutes and the fat ones for about 10 minutes in boiling salted water. Drain both kinds and reserve the water in which they cooked. Cut off the tips of the eight thin spears and set them aside for the garnish. Peel and chop the shallot finely. Wash the morels carefully and cut them into quarters (if you are using dried ones, soak them in water for at least half an hour before this step). Heat half the butter in a saucepan. Add two-thirds of the chopped shallot and color in the butter. Add the six fat asparagus spears and a scant 1/2 pint of their reserved cooking water. Bring to the boil. Add the cream and reduce it by boiling fast for 2 minutes. Liquidize the soup with 1 oz of the remaining butter. Wash out the saucepan. Strain the liquidized soup through a fine sieve. Season with salt, pepper and cayenne, and return it to the cleaned saucepan. Set it aside.
   Finishing: Reheat the thin asparagus tips by warming them through in a little of their cooking liquid. Reheat the asparagus soup.
   Put the morels, the rest of the chopped shallot and the remaining 3/4 oz butter into a small saucepan. Season with a little salt and cook gently. The morels will exclude a little liquid. Leave them to cook until they have given off all their liquid, at which stage they will be done. Take them off the heat.
   Serving: Put a ladleful of the soup into each soup-plate. Garnish the center of each one with a share of morels and two asparagus tips.
Fiddleheads with Morel and Lobster
Servings: 4
4 cups trimmed and cleaned fiddleheads
2 teaspoons olive oil
2 cups fresh morels, cleaned
2 1 1/2-pound lobsterss, steamed, tail and claw meat removed and cut into 1/2-inch pieces
Freshly ground black pepper
Cooking Instructions:
Bring a pot of lightly salted water to boil. Add the fiddleheads and blanch for 5 minutes. Drain. Heat the olive oil in a skillet over medium heat. Add the fiddleheads and the morels and sauté for 5 minutes. Add the lobster meat and saute for 2 minutes longer. Season with salt and pepper. Serve immediately.
Morels on Fettucine

Lots of morel mushrooms
½ cup butter
½ cup sour cream
¾ cup parmesan cheese
Fettucine noodles
Cooking Instructions:
Melt butter and remove from heat. Add the sour cream and parmesan cheese. Cook the fettucine noodles and saute the morels in butter for 8 minutes. Add morels and the sauce to drained fettucine.
Morel Mushroom Gravy

¼ cup butter
3 tbsp flour
20 g dried morel mushrooms
Salt, pepper
Cooking Instructions:
Melt the butter, add in the flour and brown it in the frying pan. Rehydrate the mushrooms for half an hour and simmer in the water used for the rehydration. Add the flour-butter mixture to the simmering mushrooms and stir untill it thinkens.
Morel Mushroom Spread

20 g dried morels
½ glove of garlic, finely chopped
A bit of dill weed chopped
Salt, pepper
½ pint of whipping cream
Fresh dark bread
Cooking Instructions:
Rehydrate the morels for ½ hr and boil in the water used for the rehydration. Reduce the liquid to a minimum, add salt, pepper, garlic and dill weed at the end. If the volume gets too low before everything is added, you can add a bit of water and reduce it again. Add whipping cream and simmer till it's thick. Serve hot or cold on bread.
Morel Mushroom Stroganoff
Servings: 5-6
1 lb. beef, cut
1 finely chopped medium onion
¾ teaspoon nutmeg
2 cups sour cream, regular or light
½ cup white wine
1 - 1½ cups dried morel mushrooms
½ teaspoon dried basil
Cooking Instructions:
Soak morels in warm water 1½ hours prior to cooking time. Cut beef in 3 to 4 inch strips and brown over high heat. Reduce heat to medium. Add onions and saute until soft. Drain morels thoroughly - squeeze out excess water. Add morels, basil and nutmeg. Saute from about 5 minutes. Add white wine and bring to a boil. Reduce heat to low. Add sour cream and salt and stir until smooth. Simmer over low heat from 15 to 20 minutes. Serve hot over your favourite pasta.
Morel Mushroom Tart

1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 Tbsp butter
1 tsp lemon juice
6 oz. diced Swiss cheese
¼ cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
¼ tsp freshly grated nutmeg
2 Tbsp dry bread crumbs
Salt and freshly ground pepper to taste
Cooking Instructions:
If using dried morels, rehydrate in warm water for half an hour or so until plump. Drain and set aside on paper towel. Roll pastry to a 1/8 inch thickness and line a 10-11 inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in preheated 425 oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300. Cut bacon into ¼-inch slices and saute until crisp. Drain and set aside. Slice morels and saute in butter. Add lemon juice, salt and pepper. Add bacon and Swiss cheese. Scald cream and cool. Mix the eggs and yolks together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.
Morels with Eggs

Sliced scallions with tops
Eggs, beaten with some milk
Salt and pepper
Cooking Instructions:
Clean morels, slice, saute very slowely in butter, till they start to pop, you'll know when this happens, add scallions with green tops, toss, add beaten eggs and milk, stir slowly, may also add minced chervil if available, be sure not to scramble totally, adjust salt and pepper.
Morels with Flour

Morel mushrooms
Butter/Margarine (3-4 tbsp's)
Frying Pan (non-stick is good...iron skillet is better)
Flour (1/2 cup or so)
Salt and Pepper to taste
Cooking Instructions:
Melt butter or margarin in frying pan. Coat Morels in flour (either in gallon ziplock bag that has flour in it or using a plate covered in flour). Coat the cleaned morels well with flour. Sautee mushrooms (gently) in butter/margarine. Salt and pepper to taste. Eat.
Penne with Peppery Broccoli and Morel Sauce
Servings: 4-6
1/2 ounce dried morel mushrooms
1/2 cup olive oil
1 onion, minced
1 large garlic clove, minced
1/2 to 1 teaspoon dried hot red pepper flakes, or to taste
1/4 cup minced fresh basil or parsley leaves
1 pound penne or similar tubular dried pasta
1 head of broccoli, separated into flowerets and stems peeled and cut into 1-inch pieces (about 1 pound in all)
Cooking Instructions:
In a bowl soak the mushrooms in 1 cup boiling water for 20 minutes, drain them, reserving the liquid, and slice them, discarding the tough stems. Strain the liquid through a fine sieve into a bowl and reserve 1/3 cup. In a saucepan heat the olive oil over moderate heat until it is hot, add the onion and the mushrooms, and cook the mixture, stirring, until the onion is pale golden. Add garlic, and the red pepper flakes and cook the mixture, stirring, for 30 seconds. Add the reserved mushroom liquid and salt to taste and simmer the sauce for 1 minute. Stir in the basil. In a large saucepan of boiling salted water cook the penne pasta for 6 minutes, add the broccoli, and cook the mixture for 5 to 6 minutes more, or until the pasta is al dente and the broccoli is just tender. Drain the mixture, transfer it to a heated bowl, and toss it with the sauce. Serve immediately.
Stuffed Morels

Larger morels (fresh or rehydrated)
Butter, as needed
1 lime
Chopped green onion
Garlic, squeezed
Your choice of herbs
Cooked rice/jasmin or basmadi
Cooking Instructions:
Mix herbs, green onion and lots of squeezed garlic into rice. Stuff the morels with mixed rice and bake in a covered pan for 30 minutes at 350 degrees. Melt generous portion of butter and more squeezed garlic and pour on morels at 15 minutes. Just before serving, pour on juice from fresh lime.

Mushroom Recipes

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