Wednesday, June 8, 2011

Yummy Morels!!

I went out in search of one of my favorite mushrooms
this week,  the morel.
This tiny mushroom is great at hide and seek.
I can walk the same stretch of area several times and not see a mushroom,
then all of a sudden there it is!
These little mushrooms must have a hollow chamber inside!
If it doesn't have a hollow chamber you should not eat it!
There are look alike mushrooms that are very toxic called brain morels or false morels.
These mushrooms look more distorted and do not have a hollow chamber.

Below is a photo of my precious haul!!


I have included two recipes for you.  I love to put them in cream and I also like to 
put them in scrambled eggs.

I dry these mushrooms and store them for later use!!  They can be rejuvenated with cream!

Whatever you choose...remember the best part is in the hunting!

Stuffed Morels...

1 doz. medium size morels
Photo courtesy of www.countrykitchenmag.com1 can (8oz) flaked crab meat
1 egg, beaten
1/4 cup salad oil
2 TB mayonnaise
2 TB chopped sweet onions
2 teas fresh squeezed lemon juice
1/2 cup of seasoned bread crumbs
2 Tb melted butter or margarine
In a bowl combine crab meat, egg, salad oil, mayonnaise, onions, lemon juice and 1/4 of bread crumbs. Wash morels under running water. Fill morel "shells" with mixture. Combine remaining 1/4 cup of breadcrumbs with melted butter and sprinkle over mixture. Place the stuff stuffed Morels in a pan. Bake in oven for approx 15 minutes at 375 deg F. Serve Hot.

bar image

More Stuffed Morels...

Use as many large whole morels as you're willing to part with. rinse and boil them for a few minutes. Slice and stuff the morels. Bake for about 45 minutes in a glass pan in a thin layer of white wine. Cut the stems from the big morels and dice fine. Also dice scallions and garlic. Saute all of these in a butter oils mixture and season to taste with salt and pepper Add enough breadcrumbs and white wine to make a doughy mixture. I strongly suggest adding finely grated Parmesan cheese at this point. Let everything heat and get gooey before stuffing.
Bake at 325 for 45 and then try to fight off your friends for a few bites


  1. Recipe sounds amazing! I would be too scared to use anything but what I had bought safely from a supermarket as I cannot identify them!
    They look lovely!
    Gill x

  2. Oh...I hope you're well ;o) I'm to scared to search for mushrooms but then I was a little girl me and my dad went out in the wood to find mushroom...he knows a lot about which one you can eat and which only ones ;O)...I don't know, I let them there..outside ;O)
    Have a nice day! Looks very delicious!

  3. Lucky you to have a place to mushroom hunt...Recipe looks sooo good!

  4. I would love to be able to go mushroom hunting with an expert like you! Those recipes look delicious, too.

    Best wishes.

  5. Those morels are a fabulous shape - lovely. The recipe looks good too. We like to look for huge puffball fungi here in the summer - they're good sliced and fried - delicious! Abby x