Morel recipes... I need some....

[Walleyed Ty]

I got into a little patch of the black ones this weekend in between getting skunked while salleye fishing (OK, I caught one....)

At any rate, I only know the basics... You know, frying them up in butter, etc... I need some nice recipes for morels with fish and beef. Anyone have any?

ty

[Salmonsmoker]

Walleyed Ty,

Congratulations on the Morels. We found a few on Fri. Evening - just enough for a quick fry.

Last year, when we got into a bunch of the white's I dried a bunch of them. They reconsititut easily and are usable in any recipe that calls for mushrooms.

Also, when powdered (the dried ones) they make an excellent coating for anything you want to fry or can be used as a mixing ingredient in a sauce. Recently I saw Morel Powder for sale in a specialty shop for $190.00 per pound.

Last year, I tried pickling some. They were good if you like pickled musrhooms (which I do.)

Hope this helps.

Salmonsmoker

[benji]

This one calls for very fresh, large whites/yellows. Cut the stems off of the caps and dice them, dice a medium sized vidaila onion. Place the onion and mushroom stems in your cast iron skillet with two tablespoons of butter. Cook untill the onions start to turn translusant, at this time add about a pound of cleaned shrimp(shelled, devained and cut in 1/2 in pieces), Bay scallops, or chunks of lobster. Toss and remove from heat. Now take those well cleaned caps that you cleaned earler and let drain, and stuff them with the onion and seafood mix along with some cubes of mozzarella cheese. Place them in a baking dish and lightly cover. Bake in a 350 degree oven for 25 min. or so, turning about half way thru. Top lightly with shreded cheese and brown the top a little. Little bit of work but worth it. That is if you like that sort of thing. Enjoy. Benji........

[Salmonsmoker]

benji,

It seems like my success with finding large white's is directly proportionant to the amount of other things going on in my life durng the Morel-season. Anyhow, that sounds like an excellent recipe.... Now, to find some large white's so I can give it a try.

Thanks for the post.

Salmonsmoker