Every Spring my brother in law monitors the weather to determine the best days for hunting for the illusive morel mushroom. He says there needs to be a fair amount of rain followed by cool (not cold) nights and a few warmish (but not hot) days. Usually Missouri Spring is full of such days, but this year while we’ve had some wet, we are very short on warm days. I was thrilled to get a text with this picture
It takes a lot to distract me from cute kid pictures—but I zeroed right in on the prize. They’d had a successful forage! They’re tough to find and puny and unless there are more succesful hunts, this is my entire haul for the year:
but I’m ready to have a mini feast!
So far my favorite has been to bread them and saute in butter. I use the very detailed and precise recipe from The Great Morel which goes something like, dredge them in flour and saute them in butter and add salt and pepper to taste. I usually add a bit of thyme. The only drawback to this recipe is it tends to incite a feeding frenzy and unless I defend carefully while I’m cooking, they are gone before I get done.
I recently acquired the book Cooking Wild in Missouri
and there is a recipe for creamed morels that is calling out to me to try this year.
Mushroom Lover’s Creamed Morels
2 cups morels
2 tblsp butter
1 pint cream
salt and pepper
2-3 tablespoons Marsala
The directions say to saute the shallots in the butter for a few minutes and then add morels. Cook for a few minutes and add the cream and simmer for a few minutes. Add salt and pepper to taste. Serve wtih bread.
I think I need to make a big hearty loaf of bread if I try this–though I’m concerned that I may be a bit shy of 2 cups and there may not be enough to go around—hungry teens in the house means no matter how much I cook there is never enough!