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Morel Mushrooms

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Finally got to try at home. Now what do I do with it?

And why in the world are they so expensive?

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  1. I usually just saute them in butter. They are also lovely with peas, asparagus and fava beans, or some combination thereof. I also poached them in melted butter once. How many of them do you have? Are they dry or fresh?

    And, I guess they are expensive because they hard to find.

    1. Wash them very very well indeed. Keep whole if small, and cook gently in seasoned single cream with crushed garlic and herbs of choice. Serve in a small bowl with a 'thin' pasta as a starter. Well, that's what I do anyway.
      For me they are worth the expense because they are one of the few fungi I can eat without a bad reaction.And they taste good of course.
      (single cream might be called something else in the US - but I don't know what, sorry!).

      1. They are scarce, perishable unless dried, and have a short, unreliable season every spring (well almost every spring, they are sure to remain unfruited somewhere).

        They can be cultivated but not as easily as other mushrooms. Home growing spawn is available, pricey and dicey, however.

        Foraging for them in spring is chancy, but many people bring home several bragworthy pounds, and refuse to say where they got them.

        1. Soak carefully. Little worms hide in there, even when you think they are clean. Don't be afraid, water won't hurt them.

          They are expensive because they are wild, not cultivated. But heavenly.

          3 Replies
          1. re: RGC1982

            Well, morels are heavenly only if they're fresh. They often are NOT fresh, being either dried out or overly mushy and starting to mold.

            I just got some fresh porcini from a trusted local produce market in Berkeley. I was worried about the bug/worm infestations that are quite common....that is until I saw the handwritten sign underneath the pretty low price of $10/lb, "These are really good!" I trusted them and they turned out to be delicious - sauteed in olive oil, a bit of butter, onions and garlic and served over pasta.

            1. re: oakjoan

              listen to OakJoan and use them NOW!

              NOW NOW NOW!

              they go bad Fast. in case you didn't catch my drift. I used to find them fresh and 2 days is too long.

              although I'd personally skip the pasta unless it's an excuse to soak up the oil and garlic...

              1. re: oakjoan

                I actually prefer them after they've bee dried. We dry all we find and eat them through the year. I feel that drying intensifies the flavor. Just a few will flavor a pot of rice, and you can grind them up and use them as a flavoring for anything that pairs well with mushrooms.

                They are a treasure, dried or fresh.

            2. We are all assuming you are talking about fresh morels, not dried? Just out of curiosity where did you find them at this time of year?

              If you do have dried morels you can reconstitute them in warm water and the possibilities are endless, sauteed, in risotto, in a delicate stew etc.

              1 Reply
              1. re: Candy

                Delicous Orchards, central NJ

              2. those little crevasses (and the things that can live inside) on morels have always creeped me out to the point where I will not eat morels.

                1. With fresh morels I always split them length wise as bugs get inside. I brine them in salt water to kill any small critters I can not see. Drain, dry, sautee in butter. Yum :)