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
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 in Wine Sauce
- Morel mushrooms
- Scallions and/or Garlic
- White Wine
Gently sauté scallions and/or garlic with rehydrated morels in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil.
Remove the morels and deglaze pan with white wine.
Reduce by half, then return morels with freshly chopped parsley.
Simmer a few more minutes.
Serve on toast with freshly ground pepper.
Morels and Wild Rice
- 1 oz. American Spoon Dried Morels
- 2 ½ cups water
- 1 cup American Spoon Wild Rice
- 1 tsp salt
- 5 Tbsp salted butter, cut into pieces
Soak morels in water for 1 hour. (If using dried morels, rehydrate in warm water for about an hour until plump).
Drain off water into a quart saucepan and bring to a boil. Stir in salt and Wild Rice. Bring to a boil, simmer 30-40 minutes.
Drain through a strainer and gently stir with two-prong fork. Dice mushrooms in 1/4 inch pieces.
In a large sauté pan, heat butter until it foams and turns a light nutty brown. Immediately add the mushroom pieces and toss for 1 minute. Add the cooked rice and toss for 1 minute. Season with a few turns of black pepper from a mill.
Place in a casserole and serve.
Variation: Add 2 Tbsp minced scallions, onions or chives with the mushrooms at the time of sautéing.
Morel Mushroom Soup
- Morel Mushrooms
- Water to cover
- Soy Sauce
- Potatoes, shoestring-cut
Clean the mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid.
When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup.
For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 Tbsp soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes.
The soup is finished when the potatoes are cooked.
Pasta With Morel Mushroom Cream Sauce
- 1 lb. homemade pasta or ½ lb. Capellini or thin Linguine (Linguine Fina)
- 2-3 tablespoons butter (or your favorite substitute)
- As many morels as you can find or substitute 6 ounces dry morels or porchini mushrooms* or one pound of fresh white button mushrooms, Cremini mushrooms or Portabello mushrooms.
- ½ cup of cream or half and half (you can substitute any soup stock or the water from reconstituting dry mushrooms instead of cream if you want to go low cal.)
- 1 Tbsp chopped wild leeks or garlic
- 2 Tbsp fresh coarsely chopped parsley
- Grated Parmesan or Romano cheese (to taste)
- Pinch of salt and pepper (to taste)
Slice mushrooms into bite size slices. *If using dried mushrooms reconstitute them in a bowl by covering them in warm water for half an hour. Then, lift them from the water and squeeze out most of the liquid. Reserve the liquid.
Melt butter in a large sauté pan. Add sliced mushrooms and sauté on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks or garlic, the chopped parsley and a pinch of salt.
While the mushrooms are cooking, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water (use the mushroom water if using dry mushrooms). Cook the mushrooms until they begin to brown in spots. Stir in the cream.
Heat through until the mixture thickens a little (you can add more cream if you are serving 4 or more people). Stir in a tablespoon or two of grated cheese and add some black pepper. In a large serving bowl mix pasta with the cream sauce a little at a time. if you add too much pasta it will be dry. Serve with fresh ground black pepper and grated cheese. Garnish with fresh parsley sprigs.
This should serve from 4 to 6 people, depending on appetites.
Morel Mushroom Spread
- 20g (3/4 oz.) dried morels
- ½ clove of garlic, finely chopped
- a bit of dill weed chopped
- salt, pepper
- ½ pint of whipping cream
- fresh dark bread
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 Gravy
- ¼ cup butter
- 3 tbsp flour
- 20 g (3/4 oz.) dried morel mushrooms
- salt, pepper
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 until it thickens. You can use it with many dishes. It is very good over Perogies with sauerkraut.
Morel Mushroom Stroganoff
- 1 lb. beef (sirloin or your favorite 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
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 favorite pasta. Makes enough sauce for 5-6 people.
Fried Morel Mushrooms
- Morel Mushrooms
- 2 or 3 eggs
- 1 cup oil (Crisco)
- 2 cups flour
After fresh morel mushrooms have soaked in salt water for at least a day, cut them into halves. If they are large mushrooms you should cut them into quarters instead.
Put the eggs in a mixing bowl and whip them with a fork as though you were going to be making scrambled eggs. Start heating the oil on medium heat or 250 degrees in a large skillet or an electric fry pan.
You may need more than the 1 cup of oil to fry the mushrooms, depending on the number of mushrooms you will be cooking. Place the mushrooms into the eggs, just long enough to coat them lightly. Place them in a gallon-size Ziploc bag with the flour and shake gently. After the mushrooms are covered with flour place them in the skillet and cook until golden brown. Salt and pepper to taste.
- larger morels (fresh or rehydrated)
- butter, as needed
- 1 lime
- chopped green onion
- garlic, squeezed
- your choice of herbs
- cooked rice/jasmine or basmati
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.
Fried Stuffed Morel Mushrooms
Morels on Fettuccine
- lots of morel mushrooms
- ½ cup butter
- ½ cup sour cream
- ¾ cup Parmesan cheese
- fettuccine noodles
Melt butter and remove from heat. Add the sour cream and Parmesan cheese.
Cook the fettuccine noodles and saute the morels in butter for 8 minutes.
Add morels and the sauce to drained fettuccine.
Optional: You can also add ½ cup of cooked chicken to make a nice main dish.