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I went mushroom hunting and found a bunch of them. Dried them out and filled a gallon jar plus some. I've been sauteing them in butter and it's awesome, but I want to get more creative. I also have a lot of morel stock that I've kept from re-hydrating for maybe a soup base or something. Master Chefs, I implore you, lend me your mushroom secrets.
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Jul 16, 2016 00:23
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Things I've learned that go really well with the shroom: Shallots Red Onions A lot of butter Garlic A little bit of salt and pepper What else is there?
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Jul 16, 2016 00:47
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Here's what I did tonight: sauteed some morels in butter then put some garlic in  added a pat of butter, some heavy cream, and salt and pepper  almost done!  bowtie pasta with green peas and morel mushroom alfredo sauce someone teach me to do better than this
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Jul 16, 2016 02:40
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Simple is beautiful, you can just cook em in oil with garlic. Nothing wrong with that. ooooooooor...  make them into a soufflé with thyme! http://culinaryalchemist.blogspot.com/2010/04/morel-high-ground-morel-souffle.html I used this recipe and it turned out great! This was lucky because I only chose it since it had a pun in the title. I was worried I was going to ruin my only morel batch for the year, but that made it fun. This was my first souffle, and it wasn't that hard, just complicated. I didn't even get any neckbeard hair in it! Morrel stock sounds effing magical. I'd make a french onion soup with it.
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Jul 26, 2016 22:37
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[quote="BBQ Dave" Morrel stock sounds effing magical. I'd make a french onion soup with it. [/quote] That is a fantastic idea! Will give it a try.
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Aug 10, 2016 04:20
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