Morel Quiche

Recipe Submitted by Lesley Pew
Serves 4 to 6.


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


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.

Post your recipe or comment here:

330 Responses to “Morel Quiche”

  1. 1
    Joan Nova says:

    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.

  2. 2
    David Millar says:

    I 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…

  3. 3
    Rocky-cat says:

    Morels and asparagus, plain and simple. Why mess with nature’s perfection?

  4. 4
    Judy says:

    I 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!!!

  5. 5
    Gretchen Healey says:

    I’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.

  6. 6
    Clea Simon says:

    No 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!

  7. 7
    Olga says:

    I 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

  8. 8
    colloquial cook says:

    I would make a simple creamy omelette, or maybe cocotte eggs. Just the plainest setting to let the morilles speak for themselves!

  9. 9
    Rachel says:

    I would simply saute and serve with pasta. yum!

  10. 10
    jodycakes says:

    I would make a rich, thick and hearty ragu…Mmm…Morels.

  11. 11
    Norman Hanson says:

    I 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.

  12. 12
    tara says:

    make 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

  13. 13
    Paul says:

    We 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!

  14. 14
    Christina says:

    I 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.

  15. 15
    Shirley Pinczewski says:

    I’ve always loved my mothers mushroom and barley soup recipe. It would be even nicer with morels.

  16. 16
    Jennifer Tripp says:

    I 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.

  17. 17
    Catherine says:

    Stick my head in the bag and just breathe that musky, earthy aroma. Then make Morel Mac and Cheese.

  18. 18
    thehungryengineer (april) says:

    Some 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.

  19. 19
    Greg says:

    First 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

  20. 20
    jennifer miller says:

    enjoy 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!

  21. 21
    Sweet Paul, Paul Lowe says:

    First of all, I would invite 6 good friends over.
    I 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.

  22. 22
    Stephanie Schiltz says:

    I’d just saute in butter and season lightly with salt and fresh pepper and serve along side a good steak.

  23. 23
    Sean says:

    Why fry’em up in butter with some fiddleheads, peas, shallots, garlic and thyme! Yum!

  24. 24
    kellypea says:

    I 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….

  25. 25
    Carol says:

    I 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.

  26. 26
    Tony says:

    I’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!

  27. 27
    Nick Rodriguez says:

    Soup, pasta, pizza. Oh man.

  28. 28
    Michele says:

    Sauteed by themselves, draped over risotto, wrapped in an egg white omelet; drizzled over asparagus . . . my nose is itching and my mouth is watering

  29. 29
    Meghan O. says:

    I 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.

  30. 30
    Stuart says:

    Lightly 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.

  31. 31
    Michele says:

    sauteed by themselves, draped over risotto, folded into an egg white omelette, drizzled over asparagus . . my nose is itching and my mouth is watering

  32. 32
    Carla says:

    I would make the most amazing mushroom soup ever!

  33. 33
    Norma Eiden says:

    I would love to try the morels and will find a recipe to try if I win!

  34. 34
    KP says:

    I’d saute in butter and heap them in a bowl, to be eaten with my fingers and a healthy hunk of crusty bread.

  35. 35
    Thaddius La Rue says:

    I would poach them in cream and serve with steak. Just like Chez Spencer here in SF. yummy

  36. 36
    Don says:


  37. 37
    Argentee says:

    I’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.

  38. 38
    Lesley says:

    I would love to try those morels in a picante cheddar cheese soup with mushrooms and broccoli and corn fritters used as croutons.

  39. 39
    Amy says:

    My son loves Morels, so I’d have them sent to him. He’s become quite a cook and bread baker.

  40. 40
    Brittany says:

    I’d love to sautee the morels in a tasty white wine sauce for my friends and roommates!

  41. 41
    Allison Campbell says:

    Two 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.

  42. 42
    Emily says:

    I would saute them in butter and serve them over homemade linguine!

  43. 43
    Leslie M. says:

    What 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!!!
    A Morel Extravaganza!!! These Babies would be put in soups, stews, and maybe even sautee’d

  44. 44
    Vivian Sokloski says:

    Would have a family morel party, as I’m sure most of the people in my family, as I, have never tasted morels.

  45. 45
    Diana says:

    I’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.

  46. 46
    Andrew says:

    Saute with Guanciale, and then toss with pasta and parmesan.

  47. 47
    Nate says:

    I 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.

  48. 48
    Shannon says:

    I would try to recreate my uncle’s famous wild mushroom gravy (for which he refuses to give me the recipe, grrr!)

  49. 49
    Tom says:

    1) saute in butter and toss with home-made pasta (simple yet delicious).

    2) risotto

  50. 50
    Wendy says:

    I would make two dishes: saute with butter & a simple soup. =)

  51. 51
    Kathrine says:

    I 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!

  52. 52
    doggybloggy says:

    I would saute them in butter and simply pour them over some crispy toast…..

  53. 53
    Dario says:

    Braised monkfish cheeks with shaved fennel and stewed morels. Can’t wait…

  54. 54
    The Culinary Sherpas says:

    Oh dear god, do not tease! We can’t get these buggers like everyone else!

    First, I would rubbed them all over my body.
    Second, I would make some amazing concoction and write about it in the TAMPA TRIBUNE….I’m not trying to bribe you…I swear.

  55. 55
    Paula says:

    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!

  56. 56
    Clint says:

    Definitely a dry aged ribeye with a morel cream sauce over top.

  57. 57
    Sean says:

    I’ve never had Morels! Morels and risotto sounds delicious!

  58. 58
    Jennifer Rogers says:

    I 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.

  59. 59
    jill says:

    I’d use them in everything from pizza to pasta to cookies to soup to ice cream!!!! All gluten-free, of course.

  60. 60
    Sarah (Tales of Expansion) says:

    ooooh morels!! i would make the asparagus and morel bread pudding from barbara kingsolver’s Animal, Vegetable, Miracle. it’s the most delicious recipe ever!

  61. 61
    Zoe says:

    mmmmmmmmmmmm………I would love these morels!!!!

  62. 62
    Jacquie says:

    Definitely do a wild mushroom soup. I love mushroom in soup.

  63. 63
    Megan Pires says:

    I would most definitely saute them and throw them in some pasta. YUM!

  64. 64
    Yvonne Boltz says:

    To 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!

  65. 65
    Terry Herman says:

    Morels, 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!

    March 12, 2009

  66. 66
    Pat Steck says:

    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.

  67. 67
    Audrey says:

    Morel party!

  68. 68
    gan su says:

    Good god, first truffles, now morels? i better win something! feed the starving student contest 😛

  69. 69
    Nick Harvey says:

    I 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.

  70. 70
    adele says:

    I’d keep it simple: morels in cream, over toast.

  71. 71
    Patrick Kilbride says:

    I 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…

  72. 72
    Rhonda says:

    I’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!!!

  73. 73
    Lori says:

    I would make a delicious morel pasta!

  74. 74
    JoeV says:

    I’d roast them up with new potatoes and cook them into a fritata.

  75. 75
    Mary Mc says:

    Simply sauteed in butter and garlic with fresh herbs, tossed over homemade pasta.

  76. 76
    Dawn says:

    The 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.

  77. 77
    Vicki says:

    Simply, sauteed in butter.

  78. 78
    Kate says:

    Mmm.. Sauteed with some butter and thyme, finish with cream and serve with brioche toast.

  79. 79
    Bill Wright says:

    Definately saute some with butter—a little salt and a little pepper.

    A mushroom soup with cream and a little sherry

    A steak with mushrooms

  80. 80
    Rosie says:

    I would just saute them with butter and thyme. Then I would try to share… that part will be less easy.

  81. 81
    Debbie Anderson says:

    I 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.

  82. 82
    joshua head says:

    asparagus and morels to start. then some soups, maybe some exotic recipes.

  83. 83
    Cherie Harper says:

    I 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.

  84. 84
    Theresa Gonzalez says:

    If 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!

  85. 85
    Steven says:

    I have a recipe for a fiddlehead fern and morel salad that was so delicious last year that I’d love to make it again.

  86. 86
    Pamela says:

    Wow, 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.

  87. 87
    Eugenio Monasterio says:

    I would eat them of course

  88. 88
    cheffyboy says:

    Ohhhh! 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!

  89. 89
    Stephanie says:

    I would love to try some fresh morels any way possible! 🙂

  90. 90
    Shylah says:

    I think I’m officially a stalker here. People are going to start asking me if is sponsoring my blog with as much posting as I do about the place…

    Consider me entered!

  91. 91
    Wendi Gallo says:

    My 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!

  92. 92
    sarah says:

    mmmmm morels and asparagus… morels risotto

  93. 93
    Pam Clark says:

    I have just turned my husband on to mushrooms and would love an opportunity to expand his palate further! Risotto is a definite must!

  94. 94
    Becca says:

    If 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.

  95. 95
    Jac says:

    Simple sautéd with butter and garlic and served on fresh, crusty bread. There is no better way!

  96. 96
    Diana Luger says:

    Usually 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!

  97. 97
    TammyGraham says:

    Oh, 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.

  98. 98
    Pat Crawford says:

    For starters: veal cutlets with morel-cream sauce. After that, I’d pair the rest with some perfectly scrambled eggs for breakfast the next day.

  99. 99
    Matt says:

    2 words: mushroom quiche.

    Now, had I won the truffles, the quiche would have included them as well.

  100. 100
    Laurie Billing says:

    Would love to win this! I’d make a fabulous dinner to share with my foodie husband and my morel-loving in-laws!

  101. 101
    Siyi Zhang says:

    If I got my hands on these little spongy morsels, I’d definitely saute them up, pop one in my mouth, and swoon. 😛

  102. 102
    James says:

    I 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.

  103. 103
    Pat Dazis says:

    I would make a wonderful barley and morel casserole, and I think I nice garlic and morel sauce for pasta.. yummy.

  104. 104
    Frank says:

    Some 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…

  105. 105
    Heidi Robertson says:

    i’m thinking risotto…mmm, yes:)

  106. 106
    L Brady says:

    hmmmm….jamie oliver’s asparagus and morel tart? butter, cream, veal ravioli? risotto with fiddlehead ferns? mmmmmmm…..

  107. 107
    Charley says:

    I would love to use these in a risotto of some sort!

  108. 108
    Stephanie says:

    I 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!

  109. 109
    Kristi Sundquist says:

    2 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

  110. 110
    jc says:

    i would relish them.

  111. 111
    Thomas Janes says:

    Saute them in butter and have them with…anything.

  112. 112
    eleanor payson says:

    The mind boggles-my husband will know what to do with them!

  113. 113
    John Huntley says:

    Short 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.

  114. 114
    Michael Natkin says:

    Well, 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.

  115. 115
    Veronica V says:

    Wow, 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!

  116. 116
    Barbara Young says:

    I 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.

  117. 117
    Ed Ryan says:

    I would share with friends and family and encourage us to enjoy a great seasonal meal and celebrate all of life’s great offerings.

  118. 118
    Flip says:

    I’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.

  119. 119
    Teresa says:

    I would cook them like my grandmother does– battered in crushed saltines and sauteed in butter.

  120. 120
    denis says:

    I 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.

  121. 121
    Haley W. says:

    Let’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.

  122. 122
    Grifola frondosa says:

    So 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.

  123. 123
    Jessica P says:

    I would be looking for new recipes to try if I won these?

  124. 124
    Ronald Holden says:

    Morels 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.

  125. 125


  126. 126
    Regis Lacher says:

    I’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.

  127. 127
    Sandy Ussia says:

    I 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.

  128. 128
    Heidi says:

    Saute lightly with some butter, a touch of herbs, maybe some cream and toss with some pasta. Sounds amazing!

  129. 129
    Christine says:

    Considering I just saw a recipe for pasta in a morel creme fraiche sauce, I think I’ve got a perfect home for those babies!

  130. 130
    Sara says:

    saute them in butter, toss in pasta and then eat them with family.

  131. 131
    Steve says:

    Risotto, of course.

  132. 132
    heath atha says:

    nothing better just saute them with a little salt and pepper and fresh garlic and enjoy. with 2lbs you can even share a little

  133. 133
    Tom Reed says:

    Fresh 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..

  134. 134
    Martina says:

    I’d sauté them and eat them on toast, plain and simple.

  135. 135
    Dee Parypa says:

    I 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!

  136. 136
    rajee says:

    I would like to try morel with chicken curry that sounds to be healthy meal.

  137. 137
    Shannon Baskind says:

    So 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!

  138. 138
    giuliana says:

    I would share them with my boyfriend!

  139. 139
    Seraf says:

    Buttered morels w/garlic & linguine! The world’s biggest bowl of it. And fresh parm.

  140. 140
    Phil says:

    I would make a really classy version of kasha varnishkes. Some kasha, some caramelized cipollini onions, some sauteed morels, and homemade bowtie pasta.

  141. 141
    sheila k. says:

    I would love to use them in stir fry, or sauteed and served over fine pasta. Or, in an exotic soup. Lovely.

  142. 142
    damien says:

    I would prepare them for a romantic meal with my gal.

  143. 143
    Eden says:

    Duxelles served on top of a mini frittata with an extra pat of butter.

  144. 144
    altadenahiker says:

    Eat them morning, noon, and night, that’s what I’d do.

  145. 145
    Kathleen Rana says:

    Sauteed, roasted, stuffed, sliced, chopped – with 2 lbs of morels I would host a mushroom inspired dinner for my closest friends!

  146. 146
    dg says:

    sauteed 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.

  147. 147
    Richard Moll says:

    To 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

  148. 148
    Anne says:

    I love morels! I would serve them with lots of butter, over pasta, over fish, and in risotto!

  149. 149
    Grace Yoder says:

    What do you mean what would I do with them!? I would eat them all!!!

  150. 150
    roopa says:

    I absolutely love morels. I’d keep it simple so that they shine – sauteed and over risotto or in a perfect French omelette.

  151. 151
    Lee Mendoza says:

    I would saute with a little olive oil and spices and fresh chopped tomatoes with my broiled ribeye, OH SO GOOD!!

  152. 152
    Jo says:

    Growing 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.

  153. 153
    Teran says:

    Simply 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.

  154. 154
    Karen says:

    There 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.

  155. 155
    Lindsey D. says:

    If I won I would make my most favorite thing ever, risotto!!

  156. 156
    Elaine - The Gourmet Girl says:

    I’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!
    Thanks for offering such a great opportunity.

  157. 157
    Andreann Geise says:

    I would use them in perfecting some dishes that will be going into a cook book I am writing.
    I have some great recipes in mind already.
    Will have to post one of them on your site.

  158. 158
    Austin says:

    Mmmmm, ‘shrooms! Bowl of udon, pizza for friends, artisinal veggie burger, soo much to do!

  159. 159
    Kat says:

    Lightly 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.

  160. 160
    Doug DuCap / Hugging The Coast says:

    I 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!

  161. 161
    david lancaster says:

    Morels (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.

    Melt 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
    Sautee mushrooms (gently) in butter/margarine.
    Salt and pepper to taste.

  162. 162
    Milford says:

    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.

  163. 163
    sherry ricci says:

    Nothing better than fresh morels in pasta,risotto,eggs.The list is endless.They are heaven on earth!

  164. 164
    pam says:

    I 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.

  165. 165
    Betty Shoemaker says:

    Oh 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!!!!

  166. 166
    Maryann says:

    I 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.

  167. 167
    Jessica says:

    I 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.

  168. 168
    LiberalFoodie says:

    We don’t get fresh morels around here so I would make a homemade pasta dish with these babies.

  169. 169
    Sally Sibthorpe says:

    I 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!

  170. 170
    Mary Lynn Hayes says:

    I 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!

  171. 171
    Lauren Leach-Steffens says:

    A “dry land fish” fry!

  172. 172
    Arlene Calkins says:

    I 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.

  173. 173
    fitforfree says:

    I LOVE cooking with dried ushrooms!! Thank you for the giveaway!

  174. 174
    kristen says:

    Without a doubt – risotto.

  175. 175
    Carol Richter says:

    Well, 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!)

  176. 176
    Marci says:

    Since I’m not a very creative cook, but my daughter is, I would give them to her to make me a delicious meal!

  177. 177
    Betty says:

    Grew 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.

  178. 178
    Shannon K. Wendt says:

    The 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.

  179. 179
    ttfn300 says:

    can’t say i’ve used them before, but the first thing that comes to mind is pasta or risotto… yum 🙂

  180. 180
    Pati D'Eliseo says:

    I 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.
    I 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….

  181. 181
    Cary Connors says:

    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.

  182. 182
    Rob Odlin says:

    Sautee in butter to make my wife the happiest woman in the world. Leftovers go in pasta.

  183. 183
    Michael Mcaleenan says:

    I would just saute with butter and a little salt. Oh Yeah.

  184. 184
    Diane Nemitz says:

    I 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?

  185. 185
    Robert Bosley says:

    I 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.

  186. 186
    Buster says:

    Definitely a risotto, nice and rich. Then a simply, super creamy mac and cheese.

  187. 187
    Fiona says:

    2 lbs?? Obviously, a morel mushroom foodie cook-off will be in order!!!
    (Though a risotto is a must-have dish in said cook-off)

  188. 188
    LisaSD says:

    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!

  189. 189
    Maggie says:

    I’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.

  190. 190
    Anthony Baldini says:

    Cook & eat

  191. 191
    Tess Lynch says:

    I 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.

  192. 192
    Hank says:

    With 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.

  193. 193
    matt wright says:

    Simmer in butter, toss with some frisee and flagoulet beans, serve with some spanish mackerel – maybe some parsley oil with that.

    LOVE morels 😀

  194. 194
    Emily Gold says:

    I 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!

  195. 195
    Ron G. says:

    Yahoo! 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.

  196. 196
    Susan Valvo says:

    I would love to make a luscious risotto.
    Perhaps some infused oil.
    Pasta with Morels.

    My list goes on and on…

  197. 197
    Maggie says:

    I would make mushroom risotto… and I’d have them simply sauteed in olive oil with some onions. I love my mushrooms!

  198. 198
    Jennifer says:

    I would have a morel-themed party and amaze my friends with as many morel recipes as I could make with 2 pounds of deliciousness.

  199. 199
    Dorota Kolodziejczyk says:

    I would finally beat my boyfriend at our risotto contest.

  200. 200
    Nicole (Sweetie Pie) says:

    Risotto!!! I might put some of them on a rustic pizza with some goat cheese and fresh tarragon as well.

  201. 201
    lo says:

    Oh, gosh — what wouldn’t I do?
    I’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 🙂

  202. 202
    Zach says:

    Yes please.

    Morels and Chanterelles, Lardon Vinaigrette, Frisee and a poached egg on top. Salt. Pepper. BOOM!

    Et Voila!

  203. 203
    Victoria says:

    One word: butter.

  204. 204
    Michael Cohen says:

    Scarf down mushrooms…

  205. 205
    Nila Rosa says:

    I 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.

  206. 206
    Vova says:

    My wife is a phenomenol chef. She will make magic things happpen with those mushrooms and I will enjoy the trip!!!

  207. 207
    Sarah says:

    I 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…

  208. 208
    Jumbleberry Jam says:

    Oh 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!!

  209. 209
    Carrie says:

    I 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.

  210. 210
    Kate says:

    I’d invite folks over and have a morel party!

  211. 211
    DJ Karma says:

    I’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!

  212. 212
    MaryBeth says:

    My 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.

  213. 213
    Liz says:

    I think I’d have a party and invite my friends to feast on caramelized onion, wild rice, and morel soup!

  214. 214
    junghwa chung says:

    WOW I really would love to try your product!

  215. 215
    Samantha Novak says:

    Delicious risotto…yum

  216. 216
    LRascal says:

    I 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.

  217. 217
    Michelle says:

    I have a recipe for Roasted Mushroom Risotto that I’d love to use these morels in!

  218. 218
    The Other Tiger (Jessica) says:

    I 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.

  219. 219
    Donna says:

    These 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

  220. 220
    Laurie Constantino says:

    I 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.

  221. 221
    Thomas Kocal says:

    Nothing 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 . . .

  222. 222
    Nico says:

    I 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!

  223. 223
    Theresa says:

    I would try them alone sauteed in butter.

  224. 224
    Stephanie says:

    I 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!

  225. 225
    Kathryn says:

    I 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.

  226. 226
    Richard Bauman says:

    I’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!

  227. 227
    Krista says:

    I 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.

  228. 228
    Anne F. Nordgarden says:

    I 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.

  229. 229
    Brenda says:

    Hee. I’d tell my dad I found ’em in the woods. Make him really jealous.

  230. 230
    Jane says:

    I would say to my (chef) husband, “Look what I won!” Make me some yummy things, please.”

  231. 231
    Linda Cepa says:

    The Morels would be used to influence my friends that there is more to life than a simple fungi.

  232. 232
    Terri's Table says:

    I’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!!

  233. 233
    Andrae Bopp says:

    I 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

  234. 234
    ann p. says:

    wild mushroom soup, and morel risotto to start with. after that, whatever i’m inspired to do!

  235. 235
    Courtney Scholl says:

    What 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!

  236. 236
    sheila says:

    what a lovely way to celebrate spring..I would honor friends and convert enemies to pals sharing these delicious morsels of heaven in a meal..
    thank you!

  237. 237
    Meghan Adams says:

    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)…

  238. 238
    Gabriel Bucataru says:

    Risotto, of course! What else?!?!?


  239. 239
    Earl says:

    Stuffed Burgers, Omelettes, Soup, The possibilities are endless.

  240. 240
    Jane says:

    One 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!

  241. 241
    jon says:

    little shallot, little garlic, lot of morel slowly in lot of butter put in homemade ravioli with a little cream sauce

  242. 242
    Joanna Grammon says:

    Morel 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

  243. 243
    Bernie Kilkelly says:

    I 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!

  244. 244
    tabetha says:

    I would love to use these morels sauteed with butter and put over some whole wheat pasta with fresh parmesan on top. Yummy!

  245. 245
    Carol G. says:

    I would make a stuffed filet mignon with the morels.

  246. 246
    Tammy says:

    The 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: . 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.

  247. 247
    HeatherVMM says:

    I 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!

  248. 248
    Barbara Greiner says:

    I’d relive the fond memories I have of picking morels in the woods of my newly wed husband’s Grandfather sixty years ago

  249. 249
    Sarah says:

    I’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!

  250. 250
    Mark says:

    I’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.

  251. 251
    Nasus Ybrad says:

    Mmmmm! Morels…lightly sautéed in butter with garlic and shallots…some white wine and cognac…a little cream…a dash of nutmeg…positively im-“morel”!

  252. 252
    Kim says:

    Wow, 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!

  253. 253
    Jenn says:

    I 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!

  254. 254
    claudia (cook et FRET) says:

    sauteed 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
    truly adore them

  255. 255
    peef! says:

    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!

  256. 256
    molly says:

    I 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.

  257. 257
    Angie says:

    I would saute the morels with onions, garlic,and butter and eat them with a medium-rare New York strip steak and roasted asparagus! Yum!

  258. 258
    Angie says:

    I would saute the morels with onions, garlic, and butter and eat them with a medium-rare New York strip steak and roasted asparagus! Yum!

  259. 259
    Carly says:

    I’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:
    1- 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

  260. 260
    joey says:

    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 🙂

  261. 261
    Judi says:

    I’d use my morels to make a wild mushroom pasta sauce. To die for!

  262. 262
    Jessica says:

    I 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).

  263. 263
    Robin says:

    YUM! I have a lovely recipe for morels and chicken. And i would of course share with my foodie friends. Thanks!!

  264. 264
    chef barbie says:

    i would try them with risotto and maybe quinoa. toss in some asparagus, maybe some proscuitto or pancetta! yum!

  265. 265
    brilynn says:

    I love morels simply fried in butter but also in a creamy mushrooms pheasant dish that my grandma always used to make.

  266. 266
    Sara says:

    My favorite way to eat morels is simply sauteed in butter, maybe with some ramps too.

  267. 267
    Lauri Jeffords says:

    As a family of nine, we will have MANY opportunities to use these in Lots of Dishes!

  268. 268
    Amy Salatino says:

    I would use my winnings to feed my friends an amazing Moral Mushroom Risotto accompanied by a variety of other Moral Themed yummies!

  269. 269
    joanne dunlap says:

    Funny 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

  270. 270
    Dorothy says:

    Oh how I love mushrooms. I’ve never had morels, though. I’d love to try them!

  271. 271
    Nichole says:

    I 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. 🙂

  272. 272
    Lorena says:

    What 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.

  273. 273
    Libby says:

    The 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.

  274. 274
    Nancy Pilatowski says:

    It’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

  275. 275
    Mary Jo Lane says:

    I 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.

  276. 276
    Joan Parsons says:

    I 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!
    Thank you for the opportunity…

  277. 277
    Elaine - The Gourmet Girl says:

    Tweeted about the morel giveaway.

  278. 278
    Tamara Rankin says:

    We 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.

  279. 279
    Holly says:

    Morel Crusted Rack of Lamb with Morel Rissoto’ Love morels!

  280. 280
    Camilla Ferenczi says:

    I will make my mom’s asparagus soup with morels

  281. 281
    Mike says:

    I’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

  282. 282
    Heidi Brue says:

    I’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.

  283. 283
    Erin says:

    I 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!

  284. 284
    Capital Spice says:

    Two 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.

  285. 285
    Becke Boyer says:

    I 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.

  286. 286
    Sarah says:

    I’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.

  287. 287
    RunToFinish says:

    OHH 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!)

  288. 288
    Chris says:

    I 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.

  289. 289
    Alicia says:

    In Iowa, we always bread them in saltines and fry them up. So so simple and delicious.
    I’d have to tromp around the back yard first to try to get some spores going 🙂

  290. 290
    Jocelyn says:

    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.

  291. 291
    Randy Smith says:

    I would find my parents recipe and fry them like we used to 40 years ago while growing up in Northern Indiana.

  292. 292
    Eric says:

    I would create a 5 course meal featuring the Morel. I would also use the Morel to infuse in oil.

  293. 293
    Kimberly Vigil says:

    If 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!
    I will also share my recipes on my website,, so everyone can enjoy the tasty creations.

  294. 294
    Fuji Mama says:

    I would make Morilles à la Crème (Morels in Cream on Brioche)–a simple dish to celebrate the beautiful flavors of fresh morels!

  295. 295
    Tina says:

    Oh my these are wonderful. I had a chance to try them and fell in love. They do taste like mushroom truffles.

  296. 296
    Adam Shake says:

    I’m pumped that morel season is almost apon us!!

  297. 297
    Todd Patrick says:

    I would finally discover what a morel tastes like.

  298. 298
    Ron Miller says:

    not the cook in the family, but I’d guess they’d go in the wife’s pasta sauce or fried, with mozz. cheese!

  299. 299
    Jodye says:

    morels, onions, thyme, salt, and a bit of olive oil.

  300. 300
    Steven Mcclure says:

    I 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 ;).

  301. 301
    adina weinstein says:

    I would cook a great nutritious and tasty meal for friends and family.

  302. 302
    Mark Krukar says:

    I’ll eat them. 🙂

  303. 303
    Cheryl Simonis says:

    I 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….

  304. 304
    Elizabeth Sidell says:

    Well, 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.

  305. 305
    Rebecca Dew says:

    Moved 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.

  306. 306
    Kristy says:

    I would saute them in butter and smother a steak with them. *yum*

  307. 307
    Debbie Phillips says:

    I 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!

  308. 308
    Stephanie Im says:

    ooh 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 😉

  309. 309
    Leslie and Fred Tiedt says:

    Well, 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!!!

  310. 310
    valerie says:

    i 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! 🙂

  311. 311
    Robyns Online World says:

    What 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!!!!!

  312. 312
    George says:

    I would fry them and eat them with a lot of squeezed lemon!

  313. 313
    Brent says:

    I’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.

  314. 314
    tara greco says:

    I’d enjoy these with pasta and soup. they’d be a tasty addition to many recipes that my family would enjoy!

  315. 315
    tommy dorsey says:

    saffron risotto and morels. mmmm, tasty!

  316. 316
    Mary Ann Sidell says:

    I will use them to make scallops with morel cream sauce!!!!

  317. 317
    salad says:

    This is a great opportunity!

  318. 318
    Chef Barbie says:

    I would like to perfect my risotto by using the dried morels in the recipe for Morel and sweet pea risotto!

  319. 319
    Jo says:

    I’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!

  320. 320
    Ellie McBride says:

    If 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.

  321. 321
    Chris Miller says:

    On 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.
    Then most importantly….I would wake up my beautiful wife and enjoy a nice hot breakfast with the one I love.

  322. 322
    Deb says:

    I would give them to my lovely gourmet girlfriend to prepare a delightful meal for our friends

  323. 323
    valerie mitchell says:

    mmmmm I’d love to make morel soup 🙂

  324. 324
    Jinxy says:

    My hubby loves morels. I would make a sauce that incorporates the morels for steak.

  325. 325
    Carol says:

    Send 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.

  326. 326
    Ellen C. says:

    I would definitely make up a quiche or two as well as some awesome risotto. Thanks for the chance.

  327. 327
    mary says:

    Morel 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.