Suggestions for fresh morels, please!
I have gathered over three pounds of morels and would like to know your favorite recipes. Any ideas about freezing them?
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10 Comments:
Sauted with butter and sherry.
finsbigfan at 2:49PM on 04/17/09
Three pounds of morels, that's amazing. I like sauteeing them with some butter and a touch of cream; best prepared simply because they're really delicate and delicious. Here's an idea.
Shelby at 3:16PM on 04/17/09
I don't believe mushrooms freeze very well due to their high water content. You could cook them the way finsbigfan suggests, stuff them into raviolis, top with a sherry cream sauce, and invite over a bunch of friends. And me. :)
ProfessorChaos at 3:18PM on 04/17/09
we used to freeze them at the restaurant i worked at, when we got a bumper crop from the foragers. cut them in 1/2, quick rinse, dry as much as possible. some people toss them in flour before freezing, so they stay separated. freeze them on a cookie sheet and then transfer to freezer bags. another popular method of preserving is to dry them on screens-they're great in soups, risotto, etc.
for fresh morels-pasta with peas or fava beans (spring's greatest hits!), but my favorite is just to saute them in butter, add a little cream, reduce & serve them over toast (brioche if you have it). YUM!
dmarina at 3:32PM on 04/17/09
I just have 3 words for you:
I HATE YOU!!!!
I am jealous :(
Hunnyoil at 3:33PM on 04/17/09
My mother swears by sweating them in butter and then freezing them but I would think this would ruin them.
Hunnyoil at 3:36PM on 04/17/09
You could try drying them, if you have a food dehydrator--or if a friend has one, just offer them some of the morels as compensation for use of the dehydrator!
annatr at 6:40PM on 04/17/09
Missouri is morel country. This year anyway! We got six pounds yesterday and another pound today -- just off our driveway. Needless to say we are in the backwoods. They are great great great with eggs; we had them last night cooked in butter and sherry with roasted beets, lots of feta and a vinaigrette. Whoa. Many people soak them in salt water, but I think that makes them too soft. So give them a simple rinsing, cut in half lengthwise, make sure any bugs are removed, lightly flour for separation and freeze them; vacuum pack is great. The traditional MO way for a "mess o' morels" is battered with crushed saltines or Ritz crackers (hey, I am not making this up) and fried in butter. Gotta admit it is pretty darn good.
waterdogs at 11:38PM on 04/17/09
Coq Au Vin Blanc!
smallblondemom at 1:39PM on 04/18/09
I love morels sauteed in butter and added to scrambled eggs---so-o-o-o-o-o good.
I gather them in Washington state close to my home. A few years ago we had a winter storm that dropped thousands of trees. The next spring, the morels were so plentiful that I even gave some away (which is like giving away huckleberries, It just doesn't happen)!
A local restaurant uses morels in a cream sauce for chicken.
pielady at 1:56AM on 05/14/09