Morel Quiche Recipe
MUSHROOM AND CHEESE BISCUIT QUICHE
Recipe Submitted by Lesley Pew
Serves 4 to 6.
Ingredients:
1 recipe of your favorite buttermilk biscuit dough
1/4 pound bacon (can substitute extra diced ham and butter or oil)
1 cup diced ham
1 pound fresh wild morels, chopped (can substitute half an ounce of dried morel mushrooms that you have reconstituted)
1/2 cup chopped shallots
1/2 cup chopped green peppers
4 eggs
2 cups milk or light cream
1 1/2 cups shredded Gruyere Premier Cru cheese
salt, to taste
pepper, to taste
Instructions:
1. Preheat oven to 425 degrees F. Prepare a 9×13-inch baking pan by greasing or spraying with nonstick pan spray.
2. Cook the bacon in a 12-inch skillet until crisp. Remove the bacon from the pan, allow to cool, and crumble. Reserve. (If substituting extra ham for the bacon, you may need to add some butter or oil in order to replace the rendered bacon fat.)
3. Add the ham, morels, shallots, and green peppers and cook until all the bacon fat has been absorbed. Turn off heat and remove vegetables to large bowl. Add the crumbled bacon to the vegetable mixture.
4. In a large bowl, beat the eggs and milk or cream together. Add the cheese and the sautéed vegetable mixture
5. Prepare biscuit dough as directed in your recipe and pat into place thinly in bottom of baking pan. Add the egg-mushroom mixture and bake at 425 degrees F for 15 minutes.
6. Lower heat to 350 degrees F. and bake for half an hour to 45 minutes or until egg mixture has nicely browned.
I would definitely try to find the recipe for the morel soup I had several times at the Box Tree restaurant in Manhattan. It was so delicious my mouth waters remembering it.
March 12th, 2009 at 11:34 amI would ration them and try as many recipes as I could. I’m envisioning a small handful in a stir fry, a soup or two, maybe a casserole…
March 12th, 2009 at 11:40 amMorels and asparagus, plain and simple. Why mess with nature’s perfection?
March 12th, 2009 at 1:24 pmI would love to get my hands on these Morels. I have a recipe for a wild mushrooms pasta that would be perfect made with just morels!!!
March 12th, 2009 at 1:24 pmI’d make an absolutely decadent risotto. And would also have to saute some in (raw milk from my local farmer!) butter to serve over a simple white bean puree.
March 12th, 2009 at 1:26 pmNo rationing for me! A little butter, a tiny bit of salt, maybe a dash of cream to finish – toss with fresh black-pepper pasta and enjoy!
March 12th, 2009 at 1:26 pmI think I’d saute them with sunflower oil and onions and serve on top of boiled potatoes: that’s one of the simplest Russian dishes. YUM
March 12th, 2009 at 1:27 pmI would make a simple creamy omelette, or maybe cocotte eggs. Just the plainest setting to let the morilles speak for themselves!
March 12th, 2009 at 1:27 pmI would simply saute and serve with pasta. yum!
March 12th, 2009 at 1:27 pmI would make a rich, thick and hearty ragu…Mmm…Morels.
March 12th, 2009 at 1:29 pmI can make three different dishes with two pounds of morels. All are based on a simple sautee of halved morels, half a stick of butter, a garlic clove and a teaspoon of salt. Once the water goes off, they’re done.
I divide them into thirds. One third is a pizza topping with a mild cheese, like fontina, and perhaps some fresh argula if it’s truly beautiful
The second third is soup. With mini pastina like stelline. A diluted chicken stock, perhaps with some water from soaked dried morels, but perhaps not.
The final item is crostini. Soft white truffle butter on good bread, with the morels heaped up on them.
March 12th, 2009 at 1:29 pmmake delicious mushroom and pea soup. serve with warmth bread, salad and wine. Inspired by the wonderful mushroom and pea soup at Tasca in Brighton, MA
March 12th, 2009 at 1:30 pmWe would love to saute them in butter over a pinon wood fire, on a crisp spring evening, tossing them with pasta, and sharing the experience with friends!
March 12th, 2009 at 1:31 pmI would love to try these in a good cream sauce over pasta. I’m not sure but I would love to have them 4 sure.
March 12th, 2009 at 1:31 pmI’ve always loved my mothers mushroom and barley soup recipe. It would be even nicer with morels.
March 12th, 2009 at 1:32 pmI would love to try these out in a Mushroom Gorgonzola soup recipe to see if I can duplicate the wonderful soup I had at an oceanside restaurant in Florida called Luna Rosa. I only had it the one time and that was nearly 10 years ago, but the flavour was so outstanding that I want to make some for myself, but only want to use the best ingredients for it.
March 12th, 2009 at 1:33 pmStick my head in the bag and just breathe that musky, earthy aroma. Then make Morel Mac and Cheese.
March 12th, 2009 at 1:37 pmSome of the morels would get lightly battered and fried (this is how we ate them growing up).
Others would likely get a simply saute in butter with salt, pepper, and maybe some chopped shallots.
March 12th, 2009 at 1:37 pmFirst I would fall to my knees and sob with happiness. Next I’d get me some big fat tender asparagus spears. These I would barely steam, I would serve them with your perfect butter sauteed morels. I would create a very light broth (more like a tea). Which I would make with a few teaspoons of dried morels and chicken broth. GREG from SippitySup dot Com
March 12th, 2009 at 1:40 pmenjoy them like my grandpa from iowa used to – dipped in milk & egg, coated in cracker crumbs & sauteed in butter. would love to see some of the recipes referenced in the other responses though. – Thank you!
March 12th, 2009 at 1:41 pmFirst of all, I would invite 6 good friends over.
March 12th, 2009 at 1:41 pmI would make a very rustic pizza. Just flour, olive oil, yeast, honey and salt.
I would then saute the morels in a mix of butter and olive oil with salt, pepper, garlic, and flat leaf parsley.
Put the mixture on top of the pizza, crack a duck egg in the middle and bake at a very hight temp.
As high as my oven can go.
While the pizza is baking I would open two bottles of a good red wine and mix a very simple arugula salad. Just arugula, olive oil, a little lemon, salt and pepper.
When the pizza is done I will sprinkle with a little pecorino cheese and some more parsley.
It would be a very simple, rustic meal with an amazing ingredient.
I’d just saute in butter and season lightly with salt and fresh pepper and serve along side a good steak.
March 12th, 2009 at 1:42 pmWhy fry’em up in butter with some fiddleheads, peas, shallots, garlic and thyme! Yum!
March 12th, 2009 at 1:42 pmI have a cookbook with old Provencal recipes — many of which are with forest mushrooms. I’d love to try some of them with morels. The flavor is incredible when they’re cooked with a bit of marsala. Mmmm….
March 12th, 2009 at 1:42 pmI would call my sister and her husband over for a grand night of eating. He’s a self-taught gourmet chef (that’s what my sister says he is!) and he’d be thrilled to help my husband and me make something yummy. I’m thinking risotto, my husband says something to do with pasta. In either case, GREAT giveaway.
March 12th, 2009 at 1:43 pmI’m not much for rationing. With 2# Morels all you need is a quick saute with butter a pinch of Himalayan pink salt and tossed with a delicate fresh pasta. They would be enjoyed with a great wine and even better friends.
I can see the decadent smiles now!
March 12th, 2009 at 1:43 pmSoup, pasta, pizza. Oh man.
March 12th, 2009 at 1:44 pmSauteed by themselves, draped over risotto, wrapped in an egg white omelet; drizzled over asparagus . . . my nose is itching and my mouth is watering
March 12th, 2009 at 1:45 pmI would have to incorporate some with some steak and puff pastry into a Ploughman’s Sandwich, and definitely make some decadent morel-gruyère ravioli to go in a delicate garlic cream sauce with balsamic glazed onions.
March 12th, 2009 at 1:46 pmLightly floured, sauteed in butter, form of sandwich.
I’d probably also trade some with a local chef in exchange for the chance to taste whatever they’d like to do with them.
March 12th, 2009 at 1:46 pmsauteed by themselves, draped over risotto, folded into an egg white omelette, drizzled over asparagus . . my nose is itching and my mouth is watering
March 12th, 2009 at 1:47 pmI would make the most amazing mushroom soup ever!
March 12th, 2009 at 1:49 pmI would love to try the morels and will find a recipe to try if I win!
March 12th, 2009 at 1:52 pmI’d saute in butter and heap them in a bowl, to be eaten with my fingers and a healthy hunk of crusty bread.
March 12th, 2009 at 1:53 pmI would poach them in cream and serve with steak. Just like Chez Spencer here in SF. yummy
March 12th, 2009 at 1:53 pmmmmmmmm……morels
March 12th, 2009 at 1:53 pmI’d make a light cream sauce with them to show off the flavor of the mushrooms, serve it over home made pasta, and have a candle-lit dinner with my husband.
March 12th, 2009 at 1:54 pmI would love to try those morels in a picante cheddar cheese soup with mushrooms and broccoli and corn fritters used as croutons.
March 12th, 2009 at 1:55 pmMy son loves Morels, so I’d have them sent to him. He’s become quite a cook and bread baker.
March 12th, 2009 at 1:58 pmI’d love to sautee the morels in a tasty white wine sauce for my friends and roommates!
March 12th, 2009 at 1:58 pmTwo pounds?!? Be still, my heart. My favorite morel “recipe” is to toss them in a bit of flour and salt and fry lightly in butter, but I also rarely can afford more than a couple of ounces. I’d love to try these in a risotto, maybe with champagne.
March 12th, 2009 at 1:59 pmI would saute them in butter and serve them over homemade linguine!
March 12th, 2009 at 1:59 pmWhat would a Vegetarian do with 2 pounds of the first Morels of the Season?? OMGoodness…. Pasta, Rice, Veggies… Beans, and Tofu Galore.. and it would be Glorious!!!
March 12th, 2009 at 2:03 pmA Morel Extravaganza!!! These Babies would be put in soups, stews, and maybe even sautee’d
YUM
Leslie
Would have a family morel party, as I’m sure most of the people in my family, as I, have never tasted morels.
March 12th, 2009 at 2:03 pmI’ve never had morels before. I think I would start simple by having them in a butter/wine sauce served over chicken or beef. Then I’d start searching for ideas to experiment with.
March 12th, 2009 at 2:04 pmSaute with Guanciale, and then toss with pasta and parmesan.
March 12th, 2009 at 2:04 pmI would make a morel and ricotta omelette with a quarter of the mushrooms for breakfast.
Make a pan-seared chicken with morel in creamy madeira sauce with linguine for lunch with another quarter of the mushrooms
Make a morel-asparagus-pea risotto for dinner with another quarter.
Finally, I’d dehydrate the remaining mushrooms and grind them up in my spice grinder to make morel mushroom powder to incorporate into future dishes.
March 12th, 2009 at 2:04 pmI would try to recreate my uncle’s famous wild mushroom gravy (for which he refuses to give me the recipe, grrr!)
March 12th, 2009 at 2:05 pm1) saute in butter and toss with home-made pasta (simple yet delicious).
2) risotto
March 12th, 2009 at 2:05 pmI would make two dishes: saute with butter & a simple soup. =)
March 12th, 2009 at 2:05 pmI would probably saute about a pound of them in butter and then eat them straight out of the pan or possibly cook them in a cream sauce and serve them on top of pasta! The rest of them I would dry!
March 12th, 2009 at 2:05 pmI would saute them in butter and simply pour them over some crispy toast…..
March 12th, 2009 at 2:08 pmBraised monkfish cheeks with shaved fennel and stewed morels. Can’t wait…
March 12th, 2009 at 2:09 pmOh dear god, do not tease! We can’t get these buggers like everyone else!
First, I would rubbed them all over my body.
March 12th, 2009 at 2:10 pmSecond, I would make some amazing concoction and write about it in the TAMPA TRIBUNE….I’m not trying to bribe you…I swear.
I’d probably break out and do the morel happy dance while singing “I won, I won, I won. Then after gaining back a little composure, I saute them with garlic and toss them with fresh made pasta and a touch of cream, and then the dancing would commence again!
March 12th, 2009 at 2:11 pmDefinitely a dry aged ribeye with a morel cream sauce over top.
March 12th, 2009 at 2:11 pmI’ve never had Morels! Morels and risotto sounds delicious!
March 12th, 2009 at 2:13 pmI would love these in a nice cream sauce served over chicken and pasta. I would treat my friends with this at one of our monthly dinner parties.
March 12th, 2009 at 2:14 pmI’d use them in everything from pizza to pasta to cookies to soup to ice cream!!!! All gluten-free, of course.
March 12th, 2009 at 2:15 pmooooh morels!! i would make the asparagus and morel bread pudding from barbara kingsolver’s Animal, Vegetable, Miracle. it’s the most delicious recipe ever!
March 12th, 2009 at 2:16 pmmmmmmmmmmmmm………I would love these morels!!!!
March 12th, 2009 at 2:17 pmDefinitely do a wild mushroom soup. I love mushroom in soup.
March 12th, 2009 at 2:23 pmI would most definitely saute them and throw them in some pasta. YUM!
March 12th, 2009 at 2:24 pmTo win 2 lbs of morels would equal an amazing culinary week! Where to begin? First, a seared chicken with morel cream cognac sauce. Next morel and fontina pizza. Then butter and herb sauteed morels tossed with fresh pasta (made by my two step-kids) and an arugula salad. Omelets for breakfast with morels; morel and butternut squash gratin for dinner; happy hour with sauteed morels and boursin in endive leaves served with a fine Oregon Pinot Noir….endless possibilities!! All this followed by happily satisfied sleeping nights and a lot of gym time the next week getting ready for when I place an order for more morels and truffles!
March 12th, 2009 at 2:27 pmMorels, morels, where for art thou morels? Tasty, tender morsels, nook and cranny swell. You’d be divine in an asparagus fritata, oh well, oh well!
Terry
March 12th, 2009 at 2:27 pmMarch 12, 2009
I would share these with my neighbor who is always baking me lovely goodies, and who brought me homemade soups when I recuperated from surgery. She makes a fabulous mushroom sauce which she will probably share with me
Mushroom soup is delightful as well.
March 12th, 2009 at 2:27 pmMorel party!
March 12th, 2009 at 2:28 pmGood god, first truffles, now morels? i better win something! feed the starving student contest
March 12th, 2009 at 2:28 pmI recently made homemade butter for the first time by whipping the cream skimmed off of some raw, un-homogenized milk. I suspect that a handful of morels gently fried in couple tablespoons of this butter would be revelatory.
March 12th, 2009 at 2:30 pmI’d keep it simple: morels in cream, over toast.
March 12th, 2009 at 2:32 pmI love morels in a white wine cream sauce.
Fiest, I would order some more Kurobota Pork 8-bone racks from Marx Foods, I ordered a case last year and had several dinners, inviting people over who love pork, but did not know how good Kurobota pork is!
I would spit-roast the Kurobota Pork rack on a rotisserie until it was done to perfection.
While it was roasting, I would be in the kitchen working on the morel white wine cream sauce, Which would be ladled over the pork once carved.
As a side dish would be a scrumptious morel risotto…
March 12th, 2009 at 2:34 pmI’ve not had the luxury of cooking with morels so it would be a major event for me if I were to win them. I would begin using them by preparing Mushroom Duxelles atop crostini then I would venture into some fabulous risotto. Yum!!!
March 12th, 2009 at 2:34 pmI would make a delicious morel pasta!
March 12th, 2009 at 2:34 pmI’d roast them up with new potatoes and cook them into a fritata.
March 12th, 2009 at 2:36 pmSimply sauteed in butter and garlic with fresh herbs, tossed over homemade pasta.
March 12th, 2009 at 2:38 pmThe shape of morels lends itself well to stuffing. A light bread or rice based stuffing with some herbs would go well. Maybe close it up and deep fry it as an appetizer.
March 12th, 2009 at 2:40 pmSimply, sauteed in butter.
March 12th, 2009 at 2:40 pmMmm.. Sauteed with some butter and thyme, finish with cream and serve with brioche toast.
March 12th, 2009 at 2:42 pmDefinately saute some with butter—a little salt and a little pepper.
A mushroom soup with cream and a little sherry
A steak with mushrooms
March 12th, 2009 at 2:44 pmI would just saute them with butter and thyme. Then I would try to share… that part will be less easy.
March 12th, 2009 at 2:45 pmI would invite my kids over, saute the mushrooms with some garlic, olive oil and onions, sprinkles with some asiago cheese and serve with some chicken and rice.
March 12th, 2009 at 2:45 pmasparagus and morels to start. then some soups, maybe some exotic recipes.
March 12th, 2009 at 2:46 pmI have always wanted to cook with fresh morels and have only ever been able to afford dried! I would cook them with roasted quail and asparagus, also a risotto with homemade stock and parmesan would be amazing.
March 12th, 2009 at 2:47 pmIf I won these morels, I would make a dinner for me, my boyfriend Steve, our friend Lance, and his girlfriend Naomi who is a vegetarian. I have actually been looking for new recipes to make for her since I don’t usually cook vegetarian meals. I also LOVE mushrooms!
March 12th, 2009 at 2:49 pmI have a recipe for a fiddlehead fern and morel salad that was so delicious last year that I’d love to make it again.
March 12th, 2009 at 2:51 pmWow, 2 pounds is a lot! I would probably share them with Kate, and saute the rest into some type of sauce to serve over polenta.
March 12th, 2009 at 2:55 pmI would eat them of course
March 12th, 2009 at 3:04 pmOhhhh! Morels! What I wouldn’t do?! I think my first recipe would be some sort of veal sausage stuffed Morel (as they’re hollow) and then definitely a milk braised veal sweet-breads / morel with cippolini onions and say good bye to winter with that. If I had any left over I’d get a few zucchini blossoms and stuff them with a morel and ricotta mixture. Ohh! Morels!
March 12th, 2009 at 3:05 pmI would love to try some fresh morels any way possible!
March 12th, 2009 at 3:07 pmI think I’m officially a stalker here. People are going to start asking me if Marxfoods.com is sponsoring my blog with as much posting as I do about the place…
Consider me entered!
March 12th, 2009 at 3:08 pmMy 20 year old son just moved out 2 weeks ago, whom I’ve raised on my own since I left my husband when he was 6 months old. We’ve been each others best buddies and I’m in the TOTAL empty nest thing. I’m doing fine and we’re doing a Friday night dinner(which is more than I got when he still lived here)but I would love to surpise him with these. He’s never had them but I told him how I did once when I was a little girl and have never forgotten. We’re both foodies(on a limited budget). I would definatly batter fry some and reseach other great recepies for the rest! I’m thinking crab legs or lobster to compliment. Thanks for this opportunity to make a great evening even better!
March 12th, 2009 at 3:09 pmmmmmm morels and asparagus… morels risotto
March 12th, 2009 at 3:11 pmI have just turned my husband on to mushrooms and would love an opportunity to expand his palate further! Risotto is a definite must!
March 12th, 2009 at 3:13 pmIf I won them, I’d have to go looking for something really special to use them with. I’ve never been able to use them before so this will be a real treat and I would want to make sure I did it right.
March 12th, 2009 at 3:16 pmSimple sautéd with butter and garlic and served on fresh, crusty bread. There is no better way!
March 12th, 2009 at 3:21 pmUsually around the beginning of February, I start dreaming of plucking spring’s first morels from the forest floor.
Wouldn’t it be great to cheat spring and get a jump on the “morel eating,” if not the “morel picking? season?
If I were feeling ambitious, I would make some mornay sauce and poach some salmon. I would saute my morels with shallots and then envelope the whole thing with puff pastry.
If I were feeling lazy, I would saute the morels with bite-sized asparagus pieces, and add 1-2 tablespoons of vegetable broth and a couple of sprinkles of gravy flour.
Actually, with two pounds, I could do both…
I hope all you fellow morel hunters gather a banner crop this year!
March 12th, 2009 at 3:22 pmOh, what would I do with them. I would roll them in flower and fry them in butter and then……………………..enjoy them. I absolutely love them. I used to go hunting for them but moved and not sure where to go hunting now. I would love to win these.
March 12th, 2009 at 3:25 pmFor starters: veal cutlets with morel-cream sauce. After that, I’d pair the rest with some perfectly scrambled eggs for breakfast the next day.
March 12th, 2009 at 3:31 pm2 words: mushroom quiche.
Now, had I won the truffles, the quiche would have included them as well.
March 12th, 2009 at 3:34 pmWould love to win this! I’d make a fabulous dinner to share with my foodie husband and my morel-loving in-laws!
March 12th, 2009 at 3:35 pmIf I got my hands on these little spongy morsels, I’d definitely saute them up, pop one in my mouth, and swoon.
March 12th, 2009 at 3:36 pmI would take half of the morels and make some form of reduction to serve on top of the other half…
Then eat them all in one sitting.
March 12th, 2009 at 3:45 pmI would make a wonderful barley and morel casserole, and I think I nice garlic and morel sauce for pasta.. yummy.
March 12th, 2009 at 3:46 pmSome people many hate me for it, but I’d love to do a cream of mushroom soup. Like the canned stuff but 10 million times better.
And I’d also love to mix it up for a nice pasta dish.
Pasta and creamy soup. That sounds divine…
March 12th, 2009 at 3:47 pmi’m thinking risotto…mmm, yes:)
March 12th, 2009 at 3:52 pmhmmmm….jamie oliver’s asparagus and morel tart? butter, cream, veal ravioli? risotto with fiddlehead ferns? mmmmmmm…..
March 12th, 2009 at 3:59 pmI would love to use these in a risotto of some sort!
March 12th, 2009 at 4:03 pmI was lucky enough to get 2 pounds of Morels last year and made an amazing mushroom tagliatelle dish. This year, I’d love to try my hand at an earthy risotto and a mushroom tart using a pate brisee dough!
March 12th, 2009 at 4:05 pm2 pounds? I’d get together with three friends, (yes, I have three in mind, no, I won’t name them here – must protect the innocent) and toss a pound of them fresh with a bit of Murray River sea salt and aged balsamic. Maybe a bit of chopped asparagus if I’m feeling it at the time. Then we would dry roast them on the grill and eat them with a 1996 Pol Roger gold label champagne.
As for the other pound? Exact same preparation… but without the friends. All for me! =P
March 12th, 2009 at 4:07 pmi would relish them.
March 12th, 2009 at 4:13 pmSaute them in butter and have them with…anything.
March 12th, 2009 at 4:16 pmThe mind boggles-my husband will know what to do with them!
March 12th, 2009 at 4:17 pmShort plan: clean morels to be sure all the bugs are out (split if necessary). Invite friends to share the bounty! Sautee mushrooms in clarified butter and then season very lightly with salt & pepper. Serve with porterhouse steak, roasted egg plant with basil pesto topped with cheese, a green salad using bitter greens, topped with a good oil and vinegar dressing to cut the richness of the rest of the meal. For wine? I’d choose an excellent Merlot, or a Zin.
March 12th, 2009 at 4:25 pmWell, let’s see. I recently made this morel “hot chocolate” with churros, so maybe I’d continue down the pun theme and try to make s’morels. My friend’s suggestion, but the hangup has been a good vegetarian marshmallow recipe.
March 12th, 2009 at 4:26 pmWow, what *wouldn’t* I do with two pounds of morels… let’s see, first I would saute the and fold them into a simple omelet. I might toss them with olive oil, shaved romano and serve on pasta. Or I might just saute them and eat them straight out of the pan!
March 12th, 2009 at 4:29 pmI would saute them and invite friends over to try these beauties.One I would save and show it off just incase we have them in Louisiana.
March 12th, 2009 at 4:30 pmI would share with friends and family and encourage us to enjoy a great seasonal meal and celebrate all of life’s great offerings.
March 12th, 2009 at 4:31 pmI’d head directly over to my best cooking friend’s house and share them with her and her husband. I’ve always wanted to try these. I’m thinking morels in a wine or cream sauce served over lamb chops.
March 12th, 2009 at 4:32 pmI would cook them like my grandmother does– battered in crushed saltines and sauteed in butter.
March 12th, 2009 at 4:33 pmI have never had a morel (I don’t think.) so I could do anything with it and I would be happy. I love cooking, so bring it on. My wife doesn’t like anything exotic, nor do my kids, so they are all mine. Maybe I can grind them up and sneak the flavor into something they will eat. We’ll see. I have to win the contest first, right? Thanks.
March 12th, 2009 at 4:38 pmLet’s see….two pounds: I would bread and fry some, saute some and serve over steak, and then saute some more with butter and wine and toss with pasta.
March 12th, 2009 at 4:41 pmSo many recipes to try with 2 lbs of morels.
First, the most basic and delicious way to eat morels – sauteed in butter with some shallots.
There are a lot of recipes that I’d try included stuffing them.
And, of course, I’d love to share some with my mushroom hunting friends since they’re very hard to find and scarce here in CT… but they are here.
March 12th, 2009 at 4:42 pmI would be looking for new recipes to try if I won these?
March 12th, 2009 at 4:42 pmMorels in cream sauce, served with a poached breast of chicken: my first & favorite memory of Alsace. What I’d do today: poach the morels in a bit of white wine, then make a creamy risotto, using the poaching liquid and stock, finish with the coarsely chopped morels.
March 12th, 2009 at 4:44 pmSAUTED IN LOTS OF BUTTER AND SMOTHER A DELICIOUS GRILLED STEAK WITH THEM!
March 12th, 2009 at 4:58 pmI’d saute them with some butter, pepper, and salt, and serve them with pasta to my girlfriend, who has never experienced the delight of the morel.
March 12th, 2009 at 5:09 pmI would actually make the recipe on your morel page, the Mushrooms en Papillote – but I think I would exchange buttery layers of phyllo pastry for the parchment paper.
March 12th, 2009 at 5:11 pmSaute lightly with some butter, a touch of herbs, maybe some cream and toss with some pasta. Sounds amazing!
March 12th, 2009 at 5:17 pmConsidering I just saw a recipe for pasta in a morel creme fraiche sauce, I think I’ve got a perfect home for those babies!
March 12th, 2009 at 5:24 pmsaute them in butter, toss in pasta and then eat them with family.
March 12th, 2009 at 5:43 pmRisotto, of course.
March 12th, 2009 at 5:47 pmnothing better just saute them with a little salt and pepper and fresh garlic and enjoy. with 2lbs you can even share a little
March 12th, 2009 at 5:48 pmFresh Morels are such a sensuous and rich food. I would serve them with pan seared quail, a fingerling potato brussels sprout hash and Willamette valley Pinot Noir (searing the Morels in the pan after cooking the game) with butter and some macerated roasted garlic, fresh sage and the quail livers then deglaze with pinot noir). with 2 lbs I would need to invite a big group over..
March 12th, 2009 at 6:01 pmI’d sauté them and eat them on toast, plain and simple.
March 12th, 2009 at 6:09 pmI would plan a Mushroom Fest and party with local friends to enjoy Mushroom Soup (a la Vincent Price cookbook), ‘shroom galette and/or pizza, roasted morels and asparagus with lemon zest, and hold back a few for a personal feast of mushrooms sauteed in butter. Oh my… I’m giddy with anticipation!
March 12th, 2009 at 6:21 pmI would like to try morel with chicken curry that sounds to be healthy meal.
March 12th, 2009 at 6:22 pmSo many options! Possibly an extravagant mushroom sauce over a nice rare fillet of beef? Morel & mascarpone ravioli with brown butter, capers & sage? Risotto of morel with duck? It’s hard to go wrong!
March 12th, 2009 at 6:25 pmI would share them with my boyfriend!
March 12th, 2009 at 6:25 pmButtered morels w/garlic & linguine! The world’s biggest bowl of it. And fresh parm.
March 12th, 2009 at 6:28 pmI would make a really classy version of kasha varnishkes. Some kasha, some caramelized cipollini onions, some sauteed morels, and homemade bowtie pasta.
March 12th, 2009 at 6:30 pmI would love to use them in stir fry, or sauteed and served over fine pasta. Or, in an exotic soup. Lovely.
March 12th, 2009 at 6:36 pmI would prepare them for a romantic meal with my gal.
March 12th, 2009 at 6:39 pmDuxelles served on top of a mini frittata with an extra pat of butter.
March 12th, 2009 at 7:01 pmEat them morning, noon, and night, that’s what I’d do.
March 12th, 2009 at 7:17 pmSauteed, roasted, stuffed, sliced, chopped – with 2 lbs of morels I would host a mushroom inspired dinner for my closest friends!
March 12th, 2009 at 7:28 pmsauteed of course with shallots and goat butter and pine nuts. I’d do a custard too, with fresh eggs from local grazing pullets, garlic scapes, and rich milk that’s been steeping dried porcinis.
March 12th, 2009 at 7:32 pmTo all my morel friends all over the country, all over the world,
The best thing I can think of is to share these fresh morels by cooking them at the RAMA (Rochester Area Mycological Association) meeting that follows the arrival of the 2# box of morels. Some of my best friends are RAMA members. I’d love nothing more than to just get a big iron fry pan, throw in some butter and saute the fresh morels up for my RAMA friends and family.
Rich Moll
March 12th, 2009 at 7:35 pmI love morels! I would serve them with lots of butter, over pasta, over fish, and in risotto!
March 12th, 2009 at 7:38 pmWhat do you mean what would I do with them!? I would eat them all!!!
March 12th, 2009 at 8:02 pmI absolutely love morels. I’d keep it simple so that they shine – sauteed and over risotto or in a perfect French omelette.
March 12th, 2009 at 8:14 pmI would saute with a little olive oil and spices and fresh chopped tomatoes with my broiled ribeye, OH SO GOOD!!
March 12th, 2009 at 8:24 pmGrowing up in the midwest, we know the value of morels — both in trying to procure them and in the wonderful taste they impart both alone and in recipes. Take the basic morel, coated in flour and cracker crumbs, fried in butter — heaven on earth. In a French-style brown sauce over a good cut of Iowa pork — WOW! It’s almost midnight here and after this, my little fat cells are so wound up, I doubit I’ll sleep tonight.
March 12th, 2009 at 8:39 pmSimply sauteed with shallots, butter and olive oil served on a good crusty bread, served with a good wine it couldn’t get much better.
Although with two pounds I would certainly try to top this. Lot’s of ideas are running around my head right now.
March 12th, 2009 at 9:20 pmThere are so many choices for using these wonderful mushrooms! Perhaps the simplest way is best – lightly sauteed with onion and garlic, with a light cream sauce to catch in every nook and cranny.
March 12th, 2009 at 9:28 pmIf I won I would make my most favorite thing ever, risotto!!
March 12th, 2009 at 9:28 pmI’ve been working on a recipe for stuffing scallops with ‘pea’ size balls of taste. These would be a great compliment for the sweet meat of the scallop, as the stuffing, or as a dust!
March 12th, 2009 at 9:31 pmThanks for offering such a great opportunity.
I would use them in perfecting some dishes that will be going into a cook book I am writing.
March 12th, 2009 at 10:19 pmI have some great recipes in mind already.
Will have to post one of them on your site.
Mmmmm, ‘shrooms! Bowl of udon, pizza for friends, artisinal veggie burger, soo much to do!
March 13th, 2009 at 12:30 amLightly saute with shallots in the best butter I could find and pile them on top of the biggest steak I could afford…….Heaven on earth! Thank-you for a wonderful give-away.
March 13th, 2009 at 1:06 amI would make a dish I call ‘Black Magic Chicken’: butter-poached Black Silkie chicken with morels, black garlic, roasted black sesame seeds, and some secret ingredients. Wicked good!
March 13th, 2009 at 1:12 amMorels (bunches of ‘em)
Butter/Margarine (3-4 tbsp’s)
Frying Pan (non-stick is good…iron skillet is better)
Flour (1/2 cup or so)
Salt/Pepper to taste.
Directions:
March 13th, 2009 at 1:35 amMelt butter/margarin in frying pan (don’t overheat it!!!!!)
Coat Morels in flour (either in gallon ziplock bag that has flour in
it or using a plate covered in flour)–coat the cleaned morels well with
flour.
Sautee mushrooms (gently) in butter/margarine.
Salt and pepper to taste.
Eat.
The morels would be simply sauteed with butter and a pinch of salt and pepper folded into fresh pappardelle and sitting next to a medium rare rack of lamb and a few asparagus spears. A flute of prosecco by its side.
March 13th, 2009 at 2:02 amNothing better than fresh morels in pasta,risotto,eggs.The list is endless.They are heaven on earth!
March 13th, 2009 at 3:44 amI have a huge confession – I’ve never even cooked with morels before. I will need to pore over my countless collection of cookbooks and chose a winning recipe.
March 13th, 2009 at 4:03 amOh my gosh, do we love these. Can never wait for the season to begin so my huasband can hunt them and bring home the good stuff. We love them rolled in flour and fried crisp in real butter. The BEST!!!!
March 13th, 2009 at 4:57 amI would make a rich, creamy sauce for pasta with most of them. The rest would be for a mushroom/onion pizza with rosemary bechamel sauce.
March 13th, 2009 at 5:12 amI would for sure throw em in some homemade ravioli and finally invest in some truffle oil. I would share with friends and the blog the shit out of the deliciousness.
March 13th, 2009 at 5:18 amWe don’t get fresh morels around here so I would make a homemade pasta dish with these babies.
March 13th, 2009 at 5:21 amI have a prized recipe for pork medallions with a mustard cream sauce, and I think that morels would make a wonderful addition to the dish…that is, if there are any left when I finish sauteeing them and munching on a few!
March 13th, 2009 at 5:38 amI would lightly sautee and serve as a side dish with a nice thick steak off the grill, only I would leave the steak for hubby and keep the morels for myself!
March 13th, 2009 at 5:40 amA “dry land fish” fry!
March 13th, 2009 at 5:45 amI would feature these beauties in a lobster/morel lasagna. Instead of a red sauce, which would drown out the flavor of the morels, I would use a cream sauce with a hint of garlic and a little sherry. I would use ricotta and parmesan to build on the lobster layer. I would serve it with a salad of mixed baby field greens and strawberries with a balsamic vinaigrette and a baguette of Italian bread, not French. The softness of the Italian bread will act as a perfect sponge to soak up the morel sauce.
March 13th, 2009 at 6:11 amI LOVE cooking with dried ushrooms!! Thank you for the giveaway!
March 13th, 2009 at 6:47 amWithout a doubt – risotto.
March 13th, 2009 at 6:56 amWell, I’d be very happy seeing these little guys arrive at my door as that means I get a free dinner cooked by my best guy friend who adores these little critters and loves to cook (which I hate doing myself!)
March 13th, 2009 at 6:58 amSince I’m not a very creative cook, but my daughter is, I would give them to her to make me a delicious meal!
March 13th, 2009 at 7:03 amGrew up in Iowa and this spring delight was always prepared as simple saute often with spring asparagus. My mother never had enough to try a mushroom soup which I would like to do.
March 13th, 2009 at 7:13 amThe best way to prepare morel mushrooms is also the easiest.
Toss cleaned morels with a mixture of flour and salt and pepper and fry in butter until golden brown. Simple and delicious: Marx Food morels.
March 13th, 2009 at 8:14 amcan’t say i’ve used them before, but the first thing that comes to mind is pasta or risotto… yum
March 13th, 2009 at 8:20 amI would use some of them to try to replicate a dish I had at Tojo’s Japanese Restaurant in Vancouver, BC: morel mushrooms stuffed with crabmeat, sauteed in sesame oil, and dusted with seaweed powder.
March 13th, 2009 at 8:43 amI would use the remainder in various dishes such as risotto, omelettes, sauces, and maybe a few just simply sauteed in butter with garlic, salt, and pepper….
I’d fight the temptation to have them bronzed and mounted on a trophy to honor my wife’s haute cuisinery. Rather, we’d use some to make morel/gouda/spinach paninis. Then we’d share the wealth with friends and let them entertain our taste buds.
March 13th, 2009 at 8:49 amSautee in butter to make my wife the happiest woman in the world. Leftovers go in pasta.
March 13th, 2009 at 9:43 amI would just saute with butter and a little salt. Oh Yeah.
March 13th, 2009 at 9:58 amI live in morel country and everybody has their own “secret” morel hunting grounds. I’d love to show off my Marx morels and tell everyone I have the early morels from my own secret spot. Then I’d eat them, sauteed in butter on toast. Why share the spotlight with other flavors?
March 13th, 2009 at 10:19 amI would use the morel mushrooms in with a surf and turf casserole. They are always good sauteed in butter and herbs and served with a ribeye steak.
March 13th, 2009 at 10:26 amDefinitely a risotto, nice and rich. Then a simply, super creamy mac and cheese.
March 13th, 2009 at 10:42 am2 lbs?? Obviously, a morel mushroom foodie cook-off will be in order!!!
March 13th, 2009 at 10:46 am(Though a risotto is a must-have dish in said cook-off)
My first exposure to morels was when I lived in Washington state and a local chef was making a concoction in the kitchen. I watched him as he made a wonderful Alfredo type sauce in which he simmered diced morels. It was heavenly and disappeared from the buffet table immediately. I hope I can reproduce it!
March 13th, 2009 at 11:01 amI’d love to make morel tart with puff pastry. I’d share some with my father as well, he’s a big mushroom hunter and loves morels.
March 13th, 2009 at 11:07 amCook & eat
March 13th, 2009 at 11:35 amI would have to make a morel veloute, but obviously when you’re dealing with fresh morels, they need to take center stage. So:
I’d finely chop about 1/3 of these babies. Then, in a soup pot, I’d sweat some shallots in about 1/2 stick butter. Then add the chopped morels, some sea salt and white pepper, and sweat ‘em out. Throw in some flour and whisk it. Then add some thyme, or perhaps a little chopped sage, and marsala wine. Let it mellow. Puree in a food processor and add cream.
Then, of course, I’d take it to volume level eleven. Put the soup in serving bowls, and preheat your oven to 400. Get out your puff pastry, cut into rounds that drape over your serving bowls, and brush one side with egg wash. Egg-wash-side down, place the puff pastry over your serving bowls and seal the edges. Put soup, with pastry, into the oven for 30 minutes, until pastry is golden.
For a garnish, I’d fry some sage leaves gently in sunflower (or another mild oil) until crispy, to place on top of the puff pastry.
Of course, this still leaves you with morels! I’d probably serve the soup with fried fresh morels — battered, rolled in crushed crackers, and fried in butter. A simple salad (spinach, cranberries, cheese, pecans — for instance) would add a little acid to the meal.
With all of these mushrooms, you’d simply have to try to get two impressive dinners out of your bounty. The second would be a “morel burger” — a slice of toasted brioche, topped with an inverted small bowl of morels sauteed in butter (or bacon fat, if you’re going to go the whole 9 yards — use the crisped bacon, applewood if you can find it, as another topping for your burger)and garlic. Now grate up the best gruyere you can find, and sautee some Vidalia onions. Broil a minute to melt the cheese, and place another slice of toasted brioche on top.
And, of course, you’ll need a great, dry white wine or a few glasses of sherry with your friends to complete mushroom extravaganza. I’d probably do a macerated strawberry dessert, perhaps over a lemon sponge cake, for dessert. And then, of course, resolve to never eat again…until morel season 2010.
March 13th, 2009 at 11:37 amWith that many morels I would do two things: I would make a morel sauce to serve with wild venison, topped with a crispy-fried fresh morel.
I would also make some fresh wild boar sausages, flavored with wild fennel, bay leaves and fresh morels.
March 13th, 2009 at 11:37 amSimmer in butter, toss with some frisee and flagoulet beans, serve with some spanish mackerel – maybe some parsley oil with that.
LOVE morels
March 13th, 2009 at 11:52 amI would make a thick, hearty chicken stew with fresh rosemary and add the carmelized morels just before serving with a homemade rye roll. I am drooling!
March 13th, 2009 at 12:04 pmYahoo! Morel time… port wine sauce with morels over a filet mignon is at the top of the list for me, and, part of a mushroom soup with a mix of other wild mushrooms. Omelettes and just sauteed with some shallots would also be sweet.
March 13th, 2009 at 12:25 pmI would love to make a luscious risotto.
Perhaps some infused oil.
Pasta with Morels.
My list goes on and on…
March 13th, 2009 at 12:30 pmI would make mushroom risotto… and I’d have them simply sauteed in olive oil with some onions. I love my mushrooms!
March 13th, 2009 at 12:44 pmI would have a morel-themed party and amaze my friends with as many morel recipes as I could make with 2 pounds of deliciousness.
March 13th, 2009 at 12:48 pmI would finally beat my boyfriend at our risotto contest.
March 13th, 2009 at 1:17 pmRisotto!!! I might put some of them on a rustic pizza with some goat cheese and fresh tarragon as well.
March 13th, 2009 at 1:26 pmOh, gosh — what wouldn’t I do?
March 13th, 2009 at 1:35 pmI’d definitely invite friends over to share the bounty. Would make steaks with a side of caramelized morels and roasted asparagus… or maybe some homemade morel ravioli
Yes please.
Morels and Chanterelles, Lardon Vinaigrette, Frisee and a poached egg on top. Salt. Pepper. BOOM!
Et Voila!
March 13th, 2009 at 1:43 pmOne word: butter.
March 13th, 2009 at 1:43 pmScarf down mushrooms…
March 13th, 2009 at 2:19 pmI had morels once in a “risotto”. The risotto was rather disappointing and was more soup-like, but the morels were delicious. I’d like to recreate that dish.
March 13th, 2009 at 2:43 pmMy wife is a phenomenol chef. She will make magic things happpen with those mushrooms and I will enjoy the trip!!!
March 13th, 2009 at 3:15 pmI would do many things with them. Saute them up and serve with eggs, also cook them with chicken and mashed potatoes, possibly get some beef involved… I have a lovely recipe for sauteed green beans and mushrooms that certainly would be kicked up by some morels…
March 13th, 2009 at 4:03 pmOh wow! I’m so there. Morels…mmmm. In wild mushroom gravy with fresh tarragon, in spring pasta (bow ties with fresh asparagus, spring peas, a little marjoram), in potato soup. The list goes on and on. Pick me!!
March 13th, 2009 at 4:04 pmI don’t think I’ve ever had fresh morels, so first thing I would do would be taste one. After that I would hand them to my husband and ask him to get creative with them.
March 13th, 2009 at 4:29 pmI’d invite folks over and have a morel party!
March 13th, 2009 at 4:45 pmI’ve never tried a morel! I would have to try one raw first, then incorporate some into my favorite foods- fresh pasta, Asian dumplings, potatoes, pizza, …oh who am I kidding? I’ll try them on anything!
March 13th, 2009 at 5:12 pmMy husband is a photographer and he has a very expensive camera but it would be wonderful to join him on his pictures quest with my own camera. My husband is also a big fan of the mushroom, he would love these to create a wonderful new recipe.
March 13th, 2009 at 5:36 pmI think I’d have a party and invite my friends to feast on caramelized onion, wild rice, and morel soup!
March 13th, 2009 at 6:14 pmWOW I really would love to try your product!
March 13th, 2009 at 6:42 pmDelicious risotto…yum
March 13th, 2009 at 7:09 pmI would sautee a bunch of those beauties in butter or duck fat, toss with some fresh snipped herbs, and enjoy on toast. I might top it with an egg and call it breakfast. I might toss them with fresh pasta, top it with a fried duck egg, and call it heaven. Then I’d have a freaking mushroom party and serve some roasted morels alongside some beautiful seared steaks or duck breasts.
March 13th, 2009 at 7:23 pmI have a recipe for Roasted Mushroom Risotto that I’d love to use these morels in!
March 13th, 2009 at 7:49 pmI would present them to my husband, who would then turn them into one of his delicious improvised risottos. Any leftovers would go into a sauce for homemade pasta.
March 13th, 2009 at 8:06 pmThese have got to be one of Mother Natures most delicious uniquely designed gift. These simply are the best after; they are cleaned,with just butter and onion and a slash or two of a good white wine.
Thanks again Marx Foods for bringing us another yummy contest!
Donna Cowley
March 13th, 2009 at 10:13 pmI would make an asparagus and morel tart, and then we’d have chicken with morel stuffing and morel sauce – double your pleasure, double your fun.
March 13th, 2009 at 10:37 pmNothing better than a nice, thick sirloin on the grill, a bottle of Massbach Ridge Marchal Foch, and – I’ve saved the best for last – morels sauteed in butter. Simple, yet deliciously satisfying! Thank you . . .
March 13th, 2009 at 11:56 pmI would savor the morels in a simple sauté with olive oil, garlic, and lemon, and maybe with a few fresh chopped herbs thrown in. Also, a morel risotto, or some sort of shephard’s pie sounds divine!
March 14th, 2009 at 6:33 amI would try them alone sauteed in butter.
March 14th, 2009 at 6:51 amI love the Barefoot Contessa Chicken with Morels recipe…chicken, creme fraiche, lemon, and of course…morels. It’s absolutely delicious and a dish I only reserve for certain someones
I love serving it with roasted herb potatoes and asparagus with parmesan & olive oil. Yum. What a delicious giveaway!
March 14th, 2009 at 6:56 amI would share with family and friends and With the lady who cooks our church suppers on Wednesdays. I would make a soup for my Husband and Son. I would saute some in good organic butter and herbs or look for a new recipe in which to use them. It would be fun to find a new way to use such a wonderful product.
March 14th, 2009 at 6:58 amI’ve never had morels, so I’d find out about all the different recipies & ways to eat them. Then, of course, I would share my little treasures with all of my friends. I’m sure it would be a very enjoyable experience for all!
March 14th, 2009 at 6:59 amI make a truly outrageous moral ragout served over pasta. I also make a wonderful wild mushroom ravioli with a broth so delicate that taste of the morels really shines.
March 14th, 2009 at 7:52 amI would keep it simple and ust fry the morels a little in oil with a itsy bitsy pitch of salt to enhance the flawour and have it in a salad with some home made bread by the side. Or make a fantastic mushroom soup I just learned to make from a friend of my boyfriends mother that I couldn’t stop to eat. And that’s something thinking about me being a girl who no really like mushroom soup. As the taste of the mushrooms is neglected and ruined.
March 14th, 2009 at 8:40 amHee. I’d tell my dad I found ‘em in the woods. Make him really jealous.
March 14th, 2009 at 9:48 amI would say to my (chef) husband, “Look what I won!” Make me some yummy things, please.”
March 14th, 2009 at 12:24 pmThe Morels would be used to influence my friends that there is more to life than a simple fungi.
March 14th, 2009 at 12:27 pmI’d saute them with a little butter, season them with a little salt, fresh ground pepper, finish them off with a little white truffle oil. And serve them on anything!!
March 14th, 2009 at 1:12 pmI would make some fresh nettle pasta dough, then make ravioli’s and stuff them with a morel ragout and sauteed fiddlehead ferns. Finish with a little brown butter and a squeeze of lemon
March 14th, 2009 at 1:13 pmwild mushroom soup, and morel risotto to start with. after that, whatever i’m inspired to do!
March 14th, 2009 at 1:39 pmWhat wouldn’t I do? Probably start with a simple saute in some lovely butter.
Then risotto with cream and premium grated cheese. Also, a creamy sauce for topping roasted chicken or mixing with fresh mashed potatoes.
So many ideas!
March 14th, 2009 at 2:36 pmwhat a lovely way to celebrate spring..I would honor friends and convert enemies to pals sharing these delicious morsels of heaven in a meal..
March 14th, 2009 at 2:39 pmthank you!
Three main things spring to mind: wild ramp and morel mushroom pie, morels in cream over barely butter poached lobster, and finally a decadent risotto made with farro…and some lovely old basalmic drizzled over. With two pounds, it would be feasting for days (or one riotously fun dinner party)…
March 14th, 2009 at 5:25 pmRisotto, of course! What else?!?!?
Gabi
March 14th, 2009 at 6:23 pmStuffed Burgers, Omelettes, Soup, The possibilities are endless.
March 15th, 2009 at 7:01 amOne pound to dredge in seasoned flour and saute in oil til crisp on the outside – then nibble while hot with a great glass of wine. One pound to put into a wild mushromm gnocchi recipe!
March 15th, 2009 at 7:51 amlittle shallot, little garlic, lot of morel slowly in lot of butter put in homemade ravioli with a little cream sauce
March 15th, 2009 at 7:53 amMorel and Asparagus Spring Saute
Lightly saute 2 chopped shallots and 2 cloves of garlic in a walnut-size piece of butter, adding 1 T. extra virgin olive oil; 1 pound morels, cleaned and cut in half; and 1/2 pencil-thin asparagus, cut diagonally into 1-inch pieces. Add 1 tsp. finely chopped fresh thyme, salt and papper. As asparagus begins to turn bright green, deglaze pan with 3/4 cup white wine, add 1/3 cup cognac and flame. Stir in 2 rounds of chevre. Serve on gnocchi or fettucine.
Joanna Grammon
March 15th, 2009 at 9:31 amI would make a special risotto using the morels, probably including some shrimp or crabmeat, and save some to saute and serve on the side. Just the thought of it makes my mouth water!
March 15th, 2009 at 10:46 amI would love to use these morels sauteed with butter and put over some whole wheat pasta with fresh parmesan on top. Yummy!
March 15th, 2009 at 10:53 amI would make a stuffed filet mignon with the morels.
March 15th, 2009 at 2:48 pmThe first thing I would do would be to set fire to my yard, because I hear that morels grow better after forest fires. Then, I would invite all my friends over and force them to walk around the devastation that used to be my neighborhood while shaking 2 lbs. of morels upside down like little salt and pepper shakers to get the spores to disperse. Then, while I’m waiting for them to grow, I would sauté some of the morels in butter with asparagus like so: http://www.foodonthefood.com/food_on_the_food/2008/04/a-marriage-of-c.html . Then, some of them would go in a cream of morel mushroom soup, some into risotto with ramps, and still more would go into puff pastry in some creamy configuration to be determined. And, finally, the last few I would tuck under my pillow at night so I can dream of morels as big as my (now non-existent) house. It would all be worth it.
March 15th, 2009 at 5:41 pmI would serve them as simply as I could – saute in fresh butter with some garlic over some pasta with homemade bread. And of course it would be occasion enough to open a Burgundy!
March 15th, 2009 at 6:04 pmI’d relive the fond memories I have of picking morels in the woods of my newly wed husband’s Grandfather sixty years ago
March 15th, 2009 at 6:53 pmI’ve only had the few morels I could find in the past… What would I do with 2 lbs? Savor the fact that I didn’t have to hunt them!
March 16th, 2009 at 4:20 amI’d be making my new favorite morel soup with the first pound. The other pound would be sauteed up with some spring vegetables to accompany a nice filet steak.
March 16th, 2009 at 4:30 amMmmmm! Morels…lightly sautéed in butter with garlic and shallots…some white wine and cognac…a little cream…a dash of nutmeg…positively im-”morel”!
March 16th, 2009 at 6:32 amWow, I have never had any morels to cook with. So, I would love to have these. It would definately be a wonderful cooking adventure! A good excuse to have friend over for dinner!
March 16th, 2009 at 7:02 amI would make a garlic cream sauce and use them with pasta, so that their flavor stands out and is fully appreciated…and of course every other recipe I have been dying to try that uses morels!
March 16th, 2009 at 8:10 amsauteed in butter and olive oil with homemade pasta. simply – to really taste the earthy amazing flavor. or sauteed, and then served on toast. also risotto… or a pizza.
ok – i’m not sure but it’ll be italian… and it might involve truffle oil. and garlic too…
i so love morels
March 16th, 2009 at 8:20 amtruly adore them
I would make risotto with asparagus and morels. Or maybe just introduce the morels to some friendly butter in a pan and see how tasty I can make ‘em!
March 16th, 2009 at 8:23 amI would stuff the little beauties with herbs and nuts before delicately cooking them in a bit of butter and stock until the stock evaporated and the morels just started to brown. I might then finish them with cream or I might not – that would totally depend on my mood.
March 16th, 2009 at 9:32 amI would saute the morels with onions, garlic,and butter and eat them with a medium-rare New York strip steak and roasted asparagus! Yum!
March 16th, 2009 at 10:17 amI would saute the morels with onions, garlic, and butter and eat them with a medium-rare New York strip steak and roasted asparagus! Yum!
March 16th, 2009 at 10:18 amI’ve never even tasted a morel! Seeing how they’re the epitome of spring, I’d probably do something very simple, and divide them up between various dishes:
March 16th, 2009 at 10:33 am1- pizza with morels, semi-soft goat cheese, thyme, olive oil and lemon zest on a thin whole wheat crust.
2- a simple pasta with a little bit of cream, asparagus, Parmesan and the morels.
3- roasted, then served on toasted brioche with a freshly poached egg for breakfast
4- the main attraction in a fabulous mushrooms bourguignon
Store in treasure chest for a simple saute in clarified butter, dash of coarse salt & freshly ground pepper, pinch of fresh herbs and perhaps a touch of cream … then a rich stockpot of Morel & Wild Rice Bisque
March 16th, 2009 at 11:49 amI’d use my morels to make a wild mushroom pasta sauce. To die for!
March 16th, 2009 at 11:53 amI would probably give some of them to a couple other foodie friends (I’m a great friend!). To be honest, I would probably gorge on the rest of them (morels in butter are delicious).
March 16th, 2009 at 12:29 pmYUM! I have a lovely recipe for morels and chicken. And i would of course share with my foodie friends. Thanks!!
March 16th, 2009 at 12:33 pmi would try them with risotto and maybe quinoa. toss in some asparagus, maybe some proscuitto or pancetta! yum!
March 16th, 2009 at 12:44 pmI love morels simply fried in butter but also in a creamy mushrooms pheasant dish that my grandma always used to make.
March 17th, 2009 at 7:24 amMy favorite way to eat morels is simply sauteed in butter, maybe with some ramps too.
March 17th, 2009 at 8:31 amAs a family of nine, we will have MANY opportunities to use these in Lots of Dishes!
March 17th, 2009 at 9:53 amI would use my winnings to feed my friends an amazing Moral Mushroom Risotto accompanied by a variety of other Moral Themed yummies!
March 17th, 2009 at 10:16 amFunny how I got to this site. I was reading our newspaper (Democrat and Chronicle)in Rochester, New York. They had a feature for Truffled Filet of Beef Sandwiches. After I read the article I was interested in maybe purchasing some black truffle butter. I happen to come to your site, and saw the contest so here I am entering your contest. I would love to try your Morel mushrooms and cook away for my family
March 17th, 2009 at 10:39 amOh how I love mushrooms. I’ve never had morels, though. I’d love to try them!
March 17th, 2009 at 10:43 amI love morels! I would simply saute them in butter and some garlic and eat them just like that. That is the best way to eat a morel.
March 17th, 2009 at 3:31 pmWhat wouldn’t I make with two pounds of morels?!?
But, I would love to make my mom’s simple sauteed mushrooms — white wine, olive oil, and garlic — tossed with some fettucine and sprinkled with a little chopped parsley. Of course, there’s my other fav — sauteed mushrooms on buttered toast with wilted spinach.
March 17th, 2009 at 4:26 pmThe last time I cooked morels was with a little butter, salt and pepper. I had found them in the woods of Northern Minnesota and shared them with my visiting grandmother.
Now I would saute them again for my five year old son (maybe with pasta) and sit and tell him about the great-grandmother he never met.
March 17th, 2009 at 8:32 pmIt’s all about memories. My father was from Germany and he always went mushrooming. Over fifty years ago at the age of five I was occassionally allowed to go with him. For a little girl, the woods were scarey but there was also excitement. I found the first Morels before my father, of course I was not allowed to pick them, but my father did. Ever so gentlely he carefully cut it at ground level. He explained to me that if you pulled them by the roots you would not have any mushrooms next year. We went home and my mother cleaned and fried them to a golden brown in real butter and our family would eat them as our whole meal, sometimes mom would scramble eggs with them. I discovered Marx foods last year and had them ship me the fresh Morels to warm southwest Florida. They arrived in perfect shape. This was one occasion when the memories of my childhood were fulfilled. The meaty, nutty flavor was exactly like those fifty years ago. You can be assured I will be reliving those memories again this year, thanks to the care which Marx Foods take with the handling and shipment of this delicacy. Nancy
March 18th, 2009 at 7:38 amI LOVE MUSHROOMS! I would make a creamy mushroom soup, saute some in garlic and olive oil to accompany a steak, toss some on the salad of fresh greens, and share some with my daughter and son. If they arrived in the morning, I would have to make a mushroom omlette.
March 18th, 2009 at 12:13 pmI have never had Morels before. I’ve travelled to Europe and South Pacific and have tried all kinds of foods but I’ve never had the opportunity to enjoy Morels. From all accounts they are fabulously delicious! If I were to win I would cook the first bit very simply so I can savor the flavor of the Morel. The second bit I would look for a new recipe that uses morels. Maybe a risotto dish? Pasta dish? What ever I decide, it will showcase the morels. And all this I would do in the company of my dear husband and wonderful friends!
March 18th, 2009 at 1:05 pmThank you for the opportunity…
Tweeted about the morel giveaway.
March 18th, 2009 at 1:33 pmWe soak ours in salt water, rinse and pat dry. Cut them in quarters. Then we dip them them in egg wash and roll them in some cornmeal and fry them up in a cast iron skillet with some butter. Mmmmm good.
Add more butter as needed and be carefull not to over heat the butter.
March 18th, 2009 at 1:40 pmMorel Crusted Rack of Lamb with Morel Rissoto’ Love morels!
March 18th, 2009 at 1:48 pmI will make my mom’s asparagus soup with morels
March 18th, 2009 at 2:12 pmI’ve never had morels before. My first inclination would be either a simple pasta with a creamy sauce where the morel is the star. I would also consider making a morel-loaded pizza. My mother also used to make a dish when I was young that involved chicken covered with a creamy mushroom sauce all topped with cheese.
And finally, rofl@The Culinary Sherpas’ comment
March 18th, 2009 at 2:25 pmI’d make a confit type thing to introduce the Morel to my family. I’ve only had it with venison, I think that the meat overpowered the mushrooms. I’d make sure to try and turn my daughter, who doesn’t like mushrooms – but has never had morels.
March 18th, 2009 at 3:23 pmI would try to recreate an amazing dish we had at the Blue Duck Tavern (Washington DC) – morels and cherries en papillote. It outshined almost everything else on the table and the flavor combo nearly knocked us off our chairs. Yum!
March 18th, 2009 at 7:23 pmTwo pounds of morels? Yes, please!
The first pound would go right into Deborah Madison’s asparagus and morel bread pudding (if you haven’t read it, definitely check out Animal, Vegetable, Miracle).
As for the second pound, we’d be sure to put them to good use in a dish with one of our favorite local delicacies – ramps! They go great with the flavors of morels, so we’d want to work the two flavors into a savory tart.
March 18th, 2009 at 8:40 pmI can’t wait for morel season – I fell in love with them last year. I love them best just sauteed in butter and served over steak. Delicious.
March 18th, 2009 at 10:27 pmI’d probably make Guchian Ki Pulao, a Kashmiri rice dish with morels (which grow rampant on the hillsides of that war-torn region), and serve with a saffron ice cream.
March 19th, 2009 at 9:23 amOHH my word I love my morels… I like to sautee them with a little olive oil, some onions and green pepers… then stuff them in tortillas with black beans… or mix them in with ground turkey (my sneaky way of getting the hubby his veggies!)
March 19th, 2009 at 10:10 amI used to live in illinois and there i had a great morel hunting area ploted. Last year i was able to find around 8 lbs. It was a good year
. Now i live in miami and all those morels will slip through my fingers. If I were to win these morels I would probably make some buffet morney and some stuffed filet mingon. It would make up for my loss.
March 20th, 2009 at 6:57 amIn Iowa, we always bread them in saltines and fry them up. So so simple and delicious.
March 20th, 2009 at 9:54 amI’d have to tromp around the back yard first to try to get some spores going
Oh, what a lovely giveaway. Morels are so delicious that I would mess with them as little as possible. I think I’d make a ragout of spring vegetables: morels, young fava beans, asparagus, spring peas, green garlic, and rosemary or tarragon. I wouldn’t want to lose the delicious juices, so I would serve it with a crusty country bread.
March 21st, 2009 at 6:12 amI would find my parents recipe and fry them like we used to 40 years ago while growing up in Northern Indiana.
March 21st, 2009 at 4:17 pmI would create a 5 course meal featuring the Morel. I would also use the Morel to infuse in oil.
March 21st, 2009 at 8:47 pmIf I won the first morels of the season I would make a cream mushroom sauce and serve it with roasted chicken. Years ago I used to pick morels on property that my Mother owned in Northern Michigan. Little did I know what kind of treasure I really had until the family sold the property and we no longer got free morels!
March 21st, 2009 at 9:40 pmI will also share my recipes on my website, http://www.denvercookingsocial.com, so everyone can enjoy the tasty creations.
I would make Morilles à la Crème (Morels in Cream on Brioche)–a simple dish to celebrate the beautiful flavors of fresh morels!
March 23rd, 2009 at 7:13 amOh my these are wonderful. I had a chance to try them and fell in love. They do taste like mushroom truffles.
March 24th, 2009 at 9:28 amI’m pumped that morel season is almost apon us!!
March 24th, 2009 at 1:39 pmI would finally discover what a morel tastes like.
March 24th, 2009 at 2:17 pmnot the cook in the family, but I’d guess they’d go in the wife’s pasta sauce or fried, with mozz. cheese!
March 24th, 2009 at 2:52 pmmorels, onions, thyme, salt, and a bit of olive oil.
March 24th, 2009 at 10:24 pmI would definitely love to win so i can fry them up in some butter and let my wife and boys try them for the first time.I got hurt awhile back and havent been able to get to the woods as i normally would and now that my boys are actually old enough to be able to take them out “Shrooming” it is something i would love to be able to give them a taste for
.
March 24th, 2009 at 10:52 pmI would cook a great nutritious and tasty meal for friends and family.
March 25th, 2009 at 7:42 amI’ll eat them.
March 25th, 2009 at 8:57 amI would talk to my chef friend and find out some good receipes and then do an ultimate meal for my friends with morel mushroom appetizer, main dish and some sort of dessert….
March 26th, 2009 at 7:59 amWell, because I love morels so much, I love to just saute them with a little butter, maybe some garlic and that’s about it! I also make wild mushroom risotto and wild mushroom bisque, but usually use mushrooms other than morels for those.
March 26th, 2009 at 8:23 amMoved to AZ from OH and going through Morel withdrawal. Haven’t had them in 5 years. Coated in flour, lemon pepper, Lawry’s season salt and sauteed in butter until golden brown. Then sprinkle parmesean cheese on top and serve. Delicious!!! I really hope I win because I’ve been dreaming about them for the last couple of weeks and can already taste them.
March 26th, 2009 at 9:06 pmI would saute them in butter and smother a steak with them. *yum*
March 27th, 2009 at 4:19 pmI would love to get some morrel mushroom to try with a new wild mushroom spreed recipe I just tried. The morrels would make this recipe be outstanding!
March 28th, 2009 at 12:40 pmooh i am salivating just thinking about this!
I recently had the most heavenly appetizer at coco500 in SF (home of top chef contestant Jennifer Beisty). It was a flatbread topped with a duxelle made of wild mushrooms and truffles, topped with a shower of parmigiano reggiano. earthy, fragrant, and oh so good!
I’ve managed to recreate this recipe pretty well, and the topping is just as delicious on storebought flatbread if you’re not inclined to bake your own from scratch
March 30th, 2009 at 12:31 pmWell, my husband is in the military, we were seperated for 2 years while he was training. We finally moved here from PA Christmas Day and all of his single battle buddies come over to eat. I have introduced them to Lobster Mushrooms, Chantrelles and Porcini, but not Morels as I had none left. They are freaked out, but I know they will love them. If they are jumbo, I will stuff them, smaller ones I will make a creamy morel pasta dish. My hubby isnt a mushroom eater…likes the flavor of some, but wont eat them, typically, yet he is willing to try!!!
March 31st, 2009 at 7:03 ami must win these! due to terrible weather, i’ve not had morels in 2 years. i have such found memories of morel hunting with my dad when i was a young girl, and then bringing them home and sauteing them up. i have a few recipes up my sleeve i’d like to try, but i would saute a few just for the memories!
March 31st, 2009 at 8:04 amWhat would I do with 2 pounds of morels? Hmmm, well I think I would spread them out a bit over a few recipes to enjoy them in different ways. Some sauteed with in butter and garlic and fresh parsley. A few breaded (homemade toasted bread crumbs) and fried – because everything tastes good fried! I might save some to make a luscious creamy morel soup too. Ok – now I’m drooling all over my keyboard!!!!!
March 31st, 2009 at 4:03 pmI would fry them and eat them with a lot of squeezed lemon!
March 31st, 2009 at 7:41 pmI’m 18 and a senior at Westside. I enjoy cooking and trying new things in the kitchen. I’ve never cooked with morels before — or even tasted one. It would be fun to try them solo for a taste test and then possibly in eggs benedict or a creamy chicken or beef dish. I’m excited about the opportunity to make something really outrageous. Thanks.
April 3rd, 2009 at 7:57 amI’d enjoy these with pasta and soup. they’d be a tasty addition to many recipes that my family would enjoy!
April 3rd, 2009 at 9:22 amsaffron risotto and morels. mmmm, tasty!
April 3rd, 2009 at 2:09 pmI will use them to make scallops with morel cream sauce!!!!
April 3rd, 2009 at 4:40 pmThis is a great opportunity!
April 4th, 2009 at 4:35 amI would like to perfect my risotto by using the dried morels in the recipe for Morel and sweet pea risotto!
April 5th, 2009 at 2:46 pmI’ve never cooked with fresh morels before, so I’d probably spend a long time hunting through recipes. But I’d love to make a creamy risotto with lots of butter and morels, and host a big dinner for all my friends to help me eat it!
April 5th, 2009 at 3:45 pmIf they arrive in mid October I’ll add them to the Beef and Wild Mushrooms we are serving at our dinner, a slow cooked mix of beef, dried and fresh wild mushrooms, chocolate, herbs, onions and wine.
If they arrive any other time I’ll make a smaller batch just for us and use the rest to make a duxulle we’ll use in many meals.
April 5th, 2009 at 7:53 pmOn a cool morning I would wake up early, soak the mushrooms in water to reconstitute them. I would then saute half the mushrooms in olive oil, salt and pepper, cut the mushrooms up into little pieces and add them to my scrambled eggs. The water I used to reconstitute the mushrooms would be heated up with some chicken stock along with the 2nd half of the mushrooms (chopped). Adding cream to the soup to thicken it up and some salt and pepper.
April 6th, 2009 at 7:59 amThen most importantly….I would wake up my beautiful wife and enjoy a nice hot breakfast with the one I love.
I would give them to my lovely gourmet girlfriend to prepare a delightful meal for our friends
April 6th, 2009 at 6:53 pmmmmmm I’d love to make morel soup
April 7th, 2009 at 9:06 amMy hubby loves morels. I would make a sauce that incorporates the morels for steak.
April 7th, 2009 at 10:30 amSend them right over! I would integrate them into the many different pasta dishes my husband and I love to make. Thanks for the chance to win.
April 7th, 2009 at 10:34 amI would definitely make up a quiche or two as well as some awesome risotto. Thanks for the chance.
April 7th, 2009 at 11:36 amMorel Rollups
1lb morels cleaned and halved, fried in butter( the real stuff)
I recipe rolled bisquits, any kind you prefer.
spagetti sauce
diced chicken.
Take bisquit dough and prepare. Roll our and cut into 3-4 inch squares. Place 1 Tble sp. chicken, ihalf morel and tsp. of spagetti sauce and place in center of square. roll as you would an egg roll. Repeat until all morels are gone. Drop into deep frier until golden brown. Serve with a dipping sauce such as honey mustard or marinara. Enjoy.
May 9th, 2010 at 7:07 pm