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Morel preparation for a n00b
June 10, 2013 2:20 PM   Subscribe

I impulse-bought 0.2 lbs of morels at the market. Now what do I do!?

I have never cooked morels before, although I consider myself an intermediate cook. On hand, I have cream, butter and oils, portabellas, dried herbs of various sorts, fresh thyme, rosemary, sage, and chives, and chicken breasts and steak tips to cook for tonight. I'm having a panic attack (yes, hyperbole, but still) about cooking these morels. What is your go-to tried-and-true morel recipe? What's the best way for me to enjoy my first morels, ever?
posted by absquatulate to Food & Drink (18 answers total) 4 users marked this as a favorite
 
Risotto!
posted by phunniemee at 2:22 PM on June 10, 2013 [1 favorite]


Breaded and fried! SO delicious.

Alternately, saute lightly in butter and serve plain. Morels have a delightful flavor all their own and deserve to shine -- dishes with heavy sauces and lots of herbs or spices can detract from the flavor, in my opinion.
posted by erst at 2:23 PM on June 10, 2013 [2 favorites]


Saute in butter and mix in scrambled eggs.
posted by uncaken at 2:27 PM on June 10, 2013


Morel Hollandaise for the steak tips. Also I am coming over.
posted by lalex at 2:29 PM on June 10, 2013 [1 favorite]


I've enjoyed them best just sauteed plain in butter and enjoyed as a side.
posted by ldthomps at 2:29 PM on June 10, 2013


They are the best thing ever in onion soup.
posted by katrielalex at 2:33 PM on June 10, 2013


Breaded and fried. These grow wild on my in-laws farm. So delicious!
posted by michellenoel at 2:34 PM on June 10, 2013


Sauteed in butter, with perhaps a titch of fresh parsley, salt and pepper. I like them with steak.
posted by Ruthless Bunny at 2:40 PM on June 10, 2013 [2 favorites]


Lightly sauteed in butter. Pour the shrooms and butter over pasta. Eat like a god.
posted by Thorzdad at 2:41 PM on June 10, 2013


My brother used to get some for us, or I knew a guy who got them. Best thing I ever had was morels lightly sauteed in butter and made into an omelet or scrambled eggs. I traded soap for a morel omelet once and it was the best deal of my life. Nom nom!!!
posted by Marie Mon Dieu at 2:41 PM on June 10, 2013


Sautee in butter, cram lustily into mouth, repeat until all are gone.
posted by elizardbits at 4:16 PM on June 10, 2013 [1 favorite]


You may wish to visit The Great Morel.
posted by bearwife at 4:16 PM on June 10, 2013


Sauteed in butter, sliced in half or so (half inch slivers), served in a cream sauce. The amazing thing about morels is the texture, particularly the way the crinkles catch and deliver sauce. 0.2lbs isn't a lot though, I'd consider that two servings at best.
posted by Nelson at 4:31 PM on June 10, 2013


"You may wish to visit The Great Morel."

The FAQ has a good section on how to clean morels.

Also, another vote for simply sauteing in butter.
posted by Room 641-A at 5:43 PM on June 10, 2013


Sauteed in butter, breaded or unbreaded. People around here like to bread them with saltine crumbs, which is pretty good, but I like them unbreaded and just sauteed.
posted by Eyebrows McGee at 5:45 PM on June 10, 2013 [1 favorite]


Yes, saute in butter. I like them in omelets and in a side dish with sugar snap peas. Boil the sugar snap peas until crisp-tender, then toss with sauteed morels and some more butter because yum butter.
posted by bedhead at 6:13 PM on June 10, 2013


Diced and into a classic cheese fondue.
posted by plinth at 6:37 PM on June 10, 2013


Update for future searchers: I went the simplest route possible: sauteed in a bit of butter and the lightest sprinkle of salt. Served alongside roasted meats, kale, and oven-roasted new potatoes. I don't know how I've gone this long not having morels; they were divine. Thank you everyone for you suggestions.
posted by absquatulate at 12:04 PM on June 11, 2013


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