Sunday, July 20, 2014

Tips On How To Cook Morels

 


Look at the lovely treasures my oldest son brought home for us! 

Morel mushrooms are a real find and they are only around for a short period of time during the spring.  The first time we tried to cook these little guys up it was an epic fail!  I didn't know what I was doing, so we enjoyed a mouthful of gritty sand.  Fast forward a few years, I am now able to serve up some savory morels that will melt in your mouth.  They are a perfect side to steaks, burgers, and pastas.

I had to ask around the neighborhood and learn a few tricks before I was able to create a good morel dish.  I thought I would share a few tips of the trade so you don't waste a valuable heap of mushroomy goodness.

Here are my favorite tips:
  • Fresh is best!  Prepare them shortly after picking or within a day or two.
  • Store the freshly picked mushrooms in a brown paper bag in the refrigerator if you are unable to cook them right away.
  • Cut the mushrooms in half to make them easier to rinse.  The insides can be full of sand and they are hard to clean unless they are halved.
  • Clean them gently.  I use a colander and rinse them several times with "soft" running water.  If you turn your faucet up high, it might break the stems and tops into small pieces.
  • Rinse and rinse again.  I always rinse them several times, because sand isn't very appetizing in your dinner.
  • Let the excess water drain off or blot them carefully with a towel.  I always let ours sit in the colander for a bit before I cook them so they are dry.
  • Fry them!  I like them sautéed in butter with a little salt and pepper.  My son prefers to dip them in pancake batter and cook them that way.  I have a friend who is adamant that you need to roll them in eggs and Ritz crackers before frying. 
  • Serve and enjoy!

Do you have any tips for cooking morels?  Please share!


 
 


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