Fresh Morels - favorite simple treatment?

I was at the Dearborn/Adams farmers market today and there were some nice morels. I didn't get them this time because I couldn't think quite fast enough about what to do with them that would be simple and relatively uninvolved to get done on a weeknight before the baby's bath.

Of course I could just saute them quick with a whisper of shallot or garlic and throw them over pasta. But I was curious if anyone has other simple ways of exploiting fresh morels on the spur of the moment.

One of my favorite uses for them is to sautee some shallots, as you suggest, in an oven proof pan. Throw in the trimmed and halved morels till they release any juices. Add some sherry and cream, reduce. Grate some parmiaggiano-reggiano on top, stick under the broiler until nicely browned and then serve tossed with linguine with some chopped parsley. This can also be used as a crostini topping.

This time of the year, much of the superb produce available can be quickly made into a lip-smacking meal by using it as a bruschetta topping.

For morels, I often am without cream like mrbarolo's recipe, so it's just garlic (or some other allium), morels, deglaze with whatever's around (wine, sherry, brandy...), s/p, maybe some chives or thyme. Place on bread, drizzle evoo and possibly an appropriate cheese.

This works great when you're grilling, btw, as an appetizer, as you can toast the bread there and add another layer of flavor (rub bread w/garlic, brush with evoo, grill).

Another post Farmers Market fav is a morel omelette with chives, parmiggiano (Wisantigo makes a great one in Wisconsin) and possibly some green in need of cooking since it's bolted in your garden (arugula, spinach, et al).

As long as you have eggs, anything can become an omelette.

I was actually faced with this dilemma when I bought some morels at the West Loop Gate farmer's market.

I sauteed them in butter, poured on some heavy cream and reduced it all down. Then I spooned them over some leftover white rice, gave them a quick crack of white pepper and a little fleur de sel.

Devoured 2 bowlfuls along with a glass of white wine.

Hi,

At mushroom club, edible mushrooms are frequently present, but not all members have tried every type available. I will bring an electric skillet from home, to cook these edible mushrooms, at a relatively high heat, in butter with salt the only other condiment. The taste is of the mushroom only and some are rather delicate.

Especially considering the market price of genuine wild mushrooms like morels, why not try for the pure mushroom taste? It is too easy to drown or dilute their flavor, or lose the uniqueness, by additions of onion, garlic, wine, ect. Cream, though, can be a good addition in moderation ... I guess I have a cream bias!

Hi,

Morels are already spotted in Wisconsin. Usually not seen until Mother's Day plus or minus a week.

At last nights Mushroom club meeting, I learned some people have an allergic reaction to undercooked morels. It is suggested to cook them long enough that they have released their fluids and these liquids are reducing. It is not recommended to eat raw any mushroom, though undercooking morels might upset the tummy.

Black morels from the northwest, which are associated with conifers and fires, some people have an adverse effect when mixed with alcohol.

On the scale of mushroom related poisonings, both are considered minor. Of course, while you are in the midst of a gastro-intestinal event, it is never comfortable.

There was some more interesting news on morels, this will have to wait until the paper is published this fall.

Regards,