We omitted parmesan cheese from this risotto.  We know that probably sounds like sacrilege…but the morels made us do it.  They’re so delicious – we wanted them to take center stage. Drink Pairing: Chardonnay Ingredients:                         Makes 4 Servings 4 tbsp of Unsalted Butter 1 1/2 quarts Vegetable Stock   (quantity can vary, so have a little …

There’s nothing boring about this bean salad – the ramps and morel mushrooms bring some of mother nature’s most amazing foraged flavors to what was once a humble side dish. Drink Pairing: Pilsner Ingredients:                                            …

We’ve done braised rabbit dishes several times on the blog, but we keep finding new variations on this versatile meat – and each is very different from the last.  The flavors in this dish are deliciously simple – morels, butter, veggies, thyme and rabbit. Drink Pairing: Syrah Ingredients:                         Makes 4 Servings 1 Rabbit Fryer 8 …

There are many ways to reconstitute dried mushrooms, but here is the easiest: 1) Put the desired amount of dried mushrooms in a non-reactive bowl. 2) Pour boiling water over the dried mushrooms to cover. 3) Let sit for at least 20 minutes, or until the mushrooms are tender. 4) Strain the mushrooms and use …

This is one of my ‘shroom standbys.  Easy and delicious. Ingredients:  (Makes 4 Appetizer Servings) 1/2lb of  any variety of Fresh Mushrooms, chopped.  In the photo, we used Fresh Morel Mushrooms, which were fabulous 1 large Shallot, fine diced Leaves from 2 sprigs of Fresh Thyme 1 splash Sherry Vinegar 1 tbsp of Unsalted Butter …

Buying fresh mushrooms in bulk and preserving them yourself is a cost-effective way to ensure you have wild mushrooms in your pantry all year long.  Below are the methods we prefer for preserving and storing leftover mushrooms: How to Dehydrate Fresh Mushrooms If you dry them, they will last for years and retain an intensified …

Whipping a huge amount of air into the eggs is the secret to making this frittata as fluffy as a cloud.  Intense earthiness from the morels flows through the tarragon into the flavor of the eggs with the leeks providing a light onion zing.  The gruyere is incredibly rich (as it always is) but the …

This soup is rich, earthy, and creamy.  The paprika isn’t enough to make the soup spicy, but just to add a pleasant warmth which, coupled with acidity of the lemon juice & sherry vinegar, helps keep the soup balanced Ingredients: (Makes 10 servings) 1 oz. Dried Wild Mushrooms Mix, reconstituted with soaking water reserved (you …

This is a basic, very tasty way to cook fresh morels (though you could also use it for reconstituted dried morels). After cooking they can be served as a side dish or used as an ingredient in other morel recipes. Since morels need to be cooked before they are consumed, this is a great way …

Seared Salmon with Morel Balsamic “Beurre Rouge” Less acidic than a vinaigrette with a hint of bite from the vinegar and lemon, this sauce compliments salmon beautifully. It adds richness to lighter salmon and brightens up heavier salmon varieties. The fruity/musky balsamic flavor blends into a delicious earthy finish from the morels. Drink Pairings: Red …