Any morel suggestions?

<[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

Someone on alt.binaries food picked a *bunch* of them just the other day and
deep fried them in a crispy batter. I'd think that's a waste of a good
mushroom. Do you have sherry? I'd saute' them in butter and
sherry.......but that's just me. Throw a little garlic in there. After
they're done, put them on a very rare steak. Oh yeah, now we're cookin'!

kili

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

Morilles Farci a la Forestiere
-----------------------------------

Select some large morels, was them well and remove the stalks. Chop the
stalks and make into a duxelle* than add half its quantity of very fine
sausage meat ( i use a local chicken & white wine sausage).

Cut the morels through on one side to form pocket and fill with the
prepared stuffing. Place in a buttered baking dish cut side down,
sprinkle with very fine dry white bread crumbs and melted butter and
cook in a moderate oven. Serve in the baking dish.
---
JL

*Duxelle: a chopped mushroom, butter, parsley, shallot, onion
'stuffing' used in many foods.

kilikini said:

<[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

Someone on alt.binaries food picked a *bunch* of them just the other day and
deep fried them in a crispy batter.

He said they weren't deep-fried, just sauteed in butter. I thought
they looked fried, too, but apparently not.

serene

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions.

Here's what I would do (it's one of my favourite morel recipes and I
posted it before):

Rinse the morels very carefully under running water, as they can be full
of sand. Then cut them in smaller pieces, if necessary, and pat them
dry. Next, season them with salt, freshly ground pepper and a few drops
of lemon juice, and then steam them with butter in a covered saucepan
over medium heat for about 10 minutes (the water in the morels will
provide the steam). Then add some heavy cream or crème fraîche or sour
cream, reduce heat and let cook a few minutes. Check for seasoning.
Before serving, add a bit more cream. Eat 'as is', or serve over pasta,
such as fettuccine, maybe sprinkled with some parmesan.

Victor

<[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

Soaking them in salt water helps to eliminate the tiny varmints that make
them their home. It's a necessary step, IMO.
My mom just dipped them in milk and dredged them in salted and peppered
flour. Then she sauted them in butter.
Some people use an egg/flour mixture.

Dave

<[email hidden]> schreef in bericht news:[email hidden]...

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

I think they might be good as part of oeufs en cocotte (eggs baked in
ramekins, with cream on top)

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

http://www.thegreatmorel.com/index.shtml

Sheldon

[email hidden] news:[email hidden]:

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

Deep fry theim in a light batter.
Saute' them in wine and/or butter and serve as a side dish.
I've never wasted them in a salad but it might be good.

Michael

kilikini said:

<[email hidden]> wrote in message news:[email hidden]...

<snip>

Quoted message said:

Quoted message said:

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

Someone on alt.binaries food picked a *bunch* of them just the other day and
deep fried them in a crispy batter. I'd think that's a waste of a good
mushroom. Do you have sherry? I'd saute' them in butter and
sherry.......but that's just me. Throw a little garlic in there. After
they're done, put them on a very rare steak. Oh yeah, now we're cookin'!

That's the very best way, but for variety I'd use them in a medley of
mushrooms and make soup.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Serene said:

kilikini said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have
any suggestions. The only morel recipe I saw in the
posts still on my server was poached eggs over morels
which seems more of a breakfast thing, though not totally
out of the question. I also wondered about the soaking
overnight that person did. Is that really necessary?
Seems odd to me.

My wife suggested I just saute' them. Any other ideas?

Bill Ranck
Blacksburg, Va.

Someone on alt.binaries food picked a *bunch* of them just the other
day and deep fried them in a crispy batter.

He said they weren't deep-fried, just sauteed in butter. I thought
they looked fried, too, but apparently not.

serene

I wouldn't waste morels on deep fried but there's nothing wrong with good
ol' button mushrooms battered, deep fried and served with a cool ranch dip
🙂

Jill

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have

Thanks for all the various suggestions. I ended up saute'ing
them in butter and a little brandy with some fresh asparagus.
This was tossed into fettucini alfredo. We were both pleased
with the results.

I didn't bother with soaking as they seemed pretty clean.
I just rinsed 'em and cooked 'em.

Bill Ranck
Blacksburg, Va.

I'm glad to see that everyone posted to cook them first.

Morels have caused gastric upset in some people. Especially when used
with wine or other alcohol-flavored product.<G> The Japanese eat a lot
of different kinds of mushroom. And rarely have problems with them. But
it is nearly a cultural imperative to cook any mushroom before eating.
(Although I'm not sure that applies to enokitake.)

Alexander H. Smith wrote that a simple saute in butter with some crisp
bacon bits on buttered toast was a good way to enjoy morels. Except for
him. Alex was allergic to fungi. And at a recent truffling banquet, I
was surprised to learn that his daughter, Nancy, is gluten-intolerant.

Sorry Nancy!

I think it's about time to send some fresh-dried morels down her way as
apology.

Daniel B. Wheeler
www.oregonwhitetruffles.com

<[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Quoted message said:

So, my wife brought home some morels and I have to use
them in some way for dinner this evening. Anyone have

Thanks for all the various suggestions. I ended up saute'ing
them in butter and a little brandy with some fresh asparagus.
This was tossed into fettucini alfredo. We were both pleased
with the results.

I didn't bother with soaking as they seemed pretty clean.
I just rinsed 'em and cooked 'em.

Bill Ranck
Blacksburg, Va.

Hey.....what ya can't see, can't hurt ya..right?