One of the most desired mushrooms in the world, morel mushrooms have a distinct appearance, with a cone-shaped cap and sponge-like texture. They also have a distinctive earthy taste that adds a great taste to many dishes. In this article we share five delicious morel mushroom recipes.
What Are Morel Mushrooms and What Do They Taste Like?
Morel mushrooms are a favorite ingredient among chefs and connoisseurs. You can easily distinguish them by their exterior, as they resemble a honeycomb. Their interior is white and hollow.
Morel mushrooms are not only known for their luxurious taste and texture but also their nutritional aspects. They are loaded with all types of vitamins and minerals and contain significant quantities of copper, iron, calcium, magnesium, thiamine, and selenium. Additionally, they are low in calories and high in antioxidants, fiber, and proteins.
Apart from their meaty texture, they provide a nutty, earthy, woodsy, and toasted flavor. They have the ability to even attract non-mushroom lovers. Remember, the darker the color of the morels, the smokier, earthier, and nuttier the flavor.
Where to Find Morels
Morels are hard to cultivate, so people generally forage for them in the wild. You can learn about how to forage for morels in our guide, How to Find Morel Mushrooms.
If you are interested in trying your hand at growing some morels, take a look at our guide, Growing Morel Mushrooms, Your Complete Guide.
You can also buy morels in dry form, and soak them in water to reconstitute them. This isn’t the perfect solution as they lose some of their wonderful texture when dried, but they do hold their flavor quite well. We recommend Mushroomstorm’s dried morels.
For a real splurge, Northwest Wild Foods sells 4 lb packages of hand-picked and flash-frozen morels on Amazon.com. We’ve tried them and they are as close to the real thing as you will get without picking them yourself!
Regardless of how you get them, morels are considered a delicious addition to any meal. But, how do you cook these delicate fungi? What do they taste like? Are there any exotic morel mushroom recipes to explore? Let’s find out.
How to Cook with Morel Mushrooms
If you have dried morels, you will need to soak them before cooking, unless you’re adding them to a soup or a stew. Simply add them to some warm water and let them soak for a few minutes.
If you are lucky enough to find some fresh mushrooms, then wipe them off carefully with a damp paper towel, checking the honeycomb pits for dirt and insects. Don’t soak them unless you just have to, as they will lose some of their texture if they get too wet.
You can further slice and cook them the way you desire, but sautéing them in butter or tossing them on a grill will surely make your day. But remember, you should never eat morels raw, as they can upset your stomach. Cook your morels thoroughly and then savor their flavor.
There are a lot of other ways to relish these delectable morel mushrooms. Here are some easy yet tasty morel mushroom recipes.
Quick and Easy Morel Mushroom Recipes
1. Mushroom Duxelles
- Morel mushrooms (you can also use a combination of mushrooms, like cremini, shiitake, or porcini, with your morels)
- 1 medium shallot, finely chopped
- ¼ cup dry vermouth (alternatives: sherry or white wine)
- 2 tbsp. unsalted butter
- Freshly ground black pepper
- ½ teaspoon dried thyme
- Finely chop the mushrooms in a food processor and scrape them onto a clean cotton kitchen towel. Squeeze them to remove excess liquid.
- Heat a tablespoon of butter in a large skillet over medium-high heat. Once it melts, add mushrooms, shallot, thyme, salt, and pepper.
- Cook them until their liquid has drained out. Continue cooking until you see them turning dry and brown.
- Now, add the remaining butter and stir the mixture. As it begins to melt, add the vermouth. Cook until it evaporates. Keep stirring frequently and adjust the taste with seasonings, if required.
Want to know how to store the excess mushroom duxelles? Click here: Mushroom Duxelles.
2. Sauteed Morel Mushrooms
- 8 ounces morel mushrooms, trimmed and split in half vertically
- 1 small shallot, minced
- 1 teaspoon soy sauce
- ¼ cup chicken stock or water
- 1 tbsp. vegetable or canola oil
- 1 medium clove garlic, minced
- 2 tbsp. unsalted butter
- 1 tbsp. minced fresh herbs like parsley, chives, or chervil
- Freshly ground black pepper
- 1 tsp. fresh lemon juice
- Kosher salt to taste
- Heat oil in a large skillet over high heat and add mushrooms. Keep stirring and tossing them occasionally to avoid burning. Continue to cook until they turn brown.
- Now, reduce the heat to medium high. Add the shallot and garlic and stir constantly until fragrant.
- Add butter, chicken stock or water, soy sauce, and lemon juice and cook until the liquid becomes thick and the morels are thoroughly coated in a creamy sauce.
- Last, sprinkle your preferred herbs, season with salt and pepper, and serve immediately.
Check out some interesting details of this recipe here: Sauteed Morel Mushrooms.
3. Morels with Mint, Peas, and Shallot
- 8 ounces fresh morel mushrooms
- 1 shallot, roughly chopped
- 8 ounces snow peas
- 8 ounces sugar snap peas
- 1 cup fresh peas
- ¾ up mint leaves
- 2 tbsp. minced preserved lemon peel
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1 tsp. kosher salt
- Take a large skillet and heat butter and oil together on a medium-high flame. Add shallots and cook for a minute.
- Next, add morels, snow peas, and snap peas and cook for another 2 minutes.
- Now, add fresh peas and let the mixture cook until the morels turn soft.
- Sprinkle mint, salt, and preserved lemon over it and serve.
For the full recipe, click here: Morels with Mint, Peas, and Shallot.
4. Morel Mushroom Cream Sauce with Pasta
- 8 ounces fresh morel mushrooms or 1 ounce dried morel mushrooms
- 1/3 cup finely chopped shallots
- 1 tbsp. all-purpose flour
- 1 tsp. chopped fresh thyme
- 3 cups chicken broth or stock
- 1 cup whipping cream or heavy cream
- ¼ cup chopped fresh Italian parsley
- ¼ cup unsalted butter
- ¼ tsp. kosher salt
- ¼ tsp. ground white pepper
- Hot cooked pasta
- If you are using dried mushrooms, heat 3 cups of water or broth and let it simmer. Remove from the heat and add dried mushrooms, leaving them for around 20 minutes. Next, strain this mixture using cotton cheesecloth, keeping 1 cup of the broth. Now, rinse the mushrooms under warm running water and squeeze out the excess moisture. Slice them in half vertically and place them aside while you make the sauce.
- Take a medium saucepan and add ¼ cup butter over medium heat. Add shallots and cook for the next 5 minutes or until they turn soft.
- Now, sprinkle flour over the shallots and stir well to combine. Add the broth you kept and continue stirring until you get a smooth consistency. Now, reduce the heat to low and cook the mixture for around 7 minutes. Keep stirring occasionally.
- Add thyme, salt, and white pepper, and slowly whisk in the whipping cream. Whisk continuously for 7 minutes on a medium flame. The mixture should thicken. Last, add the morels and parsley. Cook and give everything a good stir.
- Take a serving bowl and add the cooked pasta as the base. Drizzle the sauce over the pasta and serve.
Check out tips and nutritional information of this recipe here: Morel Mushroom Cream Sauce with Pasta.
5. Stuffed Morel Mushrooms
- 8 fresh morel mushrooms
- 1 tbsp. finely chopped red bell pepper
- 1 tbsp. thinly sliced green onion
- 1 packet cream cheese
- 1 egg
- 1 can lump crabmeat
- 1 tsp. Worcestershire sauce
- 2 tbsp. celery leaves, finely chopped
- ¼ cup bread crumbs
- ¼ cup shredded parmesan cheese
- Hot sauce to taste
- Butter flavored cooking spray
- 1 tbsp. butter
- ½ teaspoon sea salt
- Soak mushrooms in a large bowl filled with salt water for 8 hours or overnight. Drain the mushrooms, rinse well, and squeeze the excess moisture.
- Preheat the oven to 350 degrees F and spray the baking pan with cooking spray.
- Chop the mushroom stems, cut the mushroom caps vertically into two, and place them cut-side up in a baking pan.
- Take a small skillet and heat the butter on a medium flame. Add chopped mushrooms, green onion, and red bell pepper and cook until the green onion turns translucent. Once done, remove from the heat and let them cool down.
- Take a large bowl and mix the rest of the ingredients – crab meat, cream cheese, egg, Worcestershire sauce, celery leaves, hot sauce, and sea salt.
- Now, it’s time to assemble the dish. Fold in the cold mushroom and green onion mixture and place a dollop of filling in each mushroom cap with the help of a small spoon. Sprinkle bread crumbs and parmesan cheese over the stuffed mushrooms and bake until they turn golden brown.
Cooking notes and nutrition facts of this recipe can be found here: Stuffed Morel Mushrooms.
And if you want to take your morel mushroom cooking skills even deeper, we recommend a wonderful book on the subject, called The Art of Cooking Morels.