I just encountered my fist box of morel mushrooms last week. . . They came from Oregon, which is where a lot where our supply comes from. While it’s fun to forage for them yourself, it’s always a culinary delight if you just find a good supply and make some tasty, creative recipes with them.
Remember that morels are indeed wild mushrooms. That means they’re quite often home to harmless bugs and insects. The best thing to do is either soak them in water for a couple of hours and they will come out and float to the top. Or even better, just slice them in half length-wise and remove the bugs yourself. If you’re going to scavenge for these mushrooms, be careful and educate yourself. A fairly close imposter exists that’s toxic!
Cooking these beautiful mushrooms is a simple and delicious feat. One of my favorite recipes is Morel Mushroom Chips. Just dust them in a little flour, pan fry them and sprinkle them with a little sea salt. They’re heavenly! Morels are also ideal for stuffing and roasting. Mix some cheese, diced rendered sausage or bacon, and some herbs and bread crumbs together and stuff them. Then drizzle a little olive oil on them, season with salt and pepper and roast them at 350 degrees for about 20-25 minutes. This goes incredibly well with steak, lamb or just about any protein. Even an omelet stuffed with sautéed morels and cheese is an inspirational dish. You may also want to try my recipe for succulent Rack of Lamb with Sauteed Morel Mushrooms (pictured above).
This type of mushroom is around for only about five to six weeks so get them while they last. Happy Moreling!