Cookbook:Morel Recipes

Cookbook | Ingredients | Recipes

Morel Mushroom Sauce

Ingredients

• 3 Tbs. butter
• 3 cups small gray morels or larger morels cut into slices no more than 1 inch long
• 1/4 cup thinly sliced green onion tops
• 1/2 Tbs. dried parsley
• 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• 1 tsp. salt
• 1/2 cup dry white wine
• 2 cups whipping cream
• 1/2 tsp. Dijon mustard

Procedure

1. In a 12" non-stick skillet, heat the butter over a med-high heat until foaming.
2. Add the morels and sauté, stirring occasionally, for 15-20 min. until slightly crispy.
3. Add the onion tops, parsley, nutmeg, pepper and salt and cook for a few minutes
4. Turn heat to higher and wine and reduce to almost a glaze
5. Turn heat to med. and add the cream and mustard. Reduce slightly over slow boil until thickened- about 10-12 min.
6. Serve.

Recipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before servin

Grandmother's Morel Recipe

Ingredients

• A batch of morels
• 1 egg
• 1/4 cup milk
• 2 cups cornmeal
• 1 tsp. black pepper
• Bacon grease

Procedure

1. Halve, clean and soak the morels then leave overnight in salt water with a heavy plate weighing them down in the water
2. Rinse the morels well and drain before cooking
3. In a wide shallow bowl mix the egg and milk
4. In a thick paper bag mix the cornmeal and pepper
5. In a deep well-seasoned cast-iron skillet, melt the bacon grease 1" deep. Get it good and hot but not smoking.
6. Now dip your mushrooms in the milk and let them soak a little while your grease is heating.
7. Pick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.
8. Hold your hand on the bottom of the bag so it doesn't break, and gently shake.
9. Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.
10. Try to only turn them once, that way your coating stays on better.
11. Don't salt, bacon grease is salty. When golden, drain on paper.

Being lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.