How to cook morels: delicious recipes with photos

Not every lover of quiet hunting has encountered morel mushrooms, which appear in the forests in the spring, as soon as the last snowdrifts have time to melt. They are distinguished by their amazing appearance, which, if you don’t know, can repel them from collecting them. And cooking morels is not so easy. Moreover, they contain toxic substances in their fruiting bodies that must be removed correctly. But in terms of their taste, for many, morels seem tastier than white ones; they are often placed on the same level as delicious truffles.

How to wash morels from sand

Morels are difficult to confuse with any other mushrooms, since at this time of year they have no competitors, except perhaps their closest relatives - strings. With their original appearance with a wrinkled cap of an olive-brown hue covered with a mesh pattern, they attract and, at the same time, repel inexperienced mushroom pickers. But if you know how to cook morels correctly and tasty, you can also get a healthy dish. Ancestors used this mushroom to combat vision problems, in particular clouding of the eye crystals.

Despite their useful and delicious properties, morels are usually classified as a conditionally edible category. They should absolutely not be consumed raw. Any culinary processing of these mushrooms involves pre-soaking and boiling them.

But morels are also different in that tiny insects love to live in them. They also often grow on sandy soil and, due to their peculiar structure, are often clogged with dust and sand. At the same time, mushrooms are characterized by increased fragility; any awkward movement will lead to the fact that they can break, or even crumble into hundreds of small pieces.

Therefore, you should not immediately free the mushrooms from sand and debris - there may be too much waste.

Experienced mushroom pickers advise first to fill them with cold water with added salt and keep them in it for a while. Moreover, the mushrooms must be placed in a container with their legs up - this will make it easier for insects to get out of them. During this period, the main batch of bugs will safely get out and leave the fruiting bodies.Then the water with morels is placed on medium heat and, after boiling, boiled for about 10-15 minutes. The water must be drained, and the mushrooms themselves are thoroughly washed under cold water, thereby freeing them from the initial portion of sand and other forest debris.

And already boiled mushrooms can be safely sorted out, freeing them from remaining insects and other debris. The legs from them are rarely eaten, since they do not have such a delicious taste as the caps. They are usually cut off and thrown away.

Before putting the mushrooms into the water for the second boiling, rinse them thoroughly again under running cold water.

How to cook morel mushrooms without being bitter

Unlike many lamellar mushrooms with frankly bitter milky juice, morels do not have similar properties. They simply contain toxic substances, which, when boiled, leave the fruiting bodies and pass into the water. It is for this reason that they practice not even single, but double boiling.

Water should be poured out mercilessly after each procedure. The total boiling time can be up to 60-80 minutes. Although some consider it sufficient to boil the morels the first time for 10-15 minutes, and the second time bring the boiling time to 20-30 minutes.

After the second boiling, the mushrooms are washed again in cool water, and they can be considered ready for culinary preparation: frying, baking, stewing, pickling. Questions about how to cook morels should no longer arise - you can simply choose any of the recipes for cooking mushrooms described below and move on decisively.Any dish made from morels will be worthy of a royal table in terms of its taste.

How to properly cook morel mushrooms

If you follow all the pre-preparation tips described above, you will otherwise prepare morels in the same way as many other mushrooms. You just need to take into account their delicate structure and not get too carried away with herbs and spices. After all, it is better not to interrupt the special mushroom aroma emanating from morels.

How to cook fresh morels from the forest

A detailed description of how to cook fresh morels brought from the forest has already been given above.

You should not spare time and effort and limit yourself to one-time cooking. It’s better to play it safe and cook the mushrooms in two batches, each time pouring out the broth in which they were boiled.

In both the first and second cases, it is better to use salted water (for 1 liter of water - one incomplete tablespoon of salt). In the first case, this will help to additionally get rid of the living inhabitants of the mushroom fruiting bodies (spiders, caterpillars, bugs), and in the second case, it will improve their taste properties.

The pre-soaking process (at least for an hour) is also important. This is necessary so that more living creatures have time to leave the mushrooms before cooking begins. It is equally important to initially fill the morels with cold water rather than boiling water, so that they have time to release more possible toxins into the water.

How to cook dried morels

Surprisingly, morels, which are considered conditionally edible mushrooms, can be dried. True, they can only be eaten no earlier than 3 months after the end of the drying process. It is during this period that the poisons contained in the mushrooms have time to completely evaporate.

Before preparing any dishes from dried morels at home, the mushrooms are first soaked, left in warm water for 40-60 minutes.

The water is drained, pour fresh salted water over them and boil, maintaining a boil for at least 10 minutes. The resulting broth must be drained again, and the mushrooms can be used to prepare any delicacy.

How to cook frozen morels

Before freezing, morels are always boiled, making sure to drain the water. Therefore, after defrosting, when at room temperature they acquire the usual consistency of freshly boiled mushrooms, they can be used in preparing dishes according to any of the recipes.

They can also be defrosted on the bottom shelf of the refrigerator compartment. If you put the mushrooms there in the evening, then in the morning you can start preparing the desired dish.

Delicious morel recipes

Morel dishes can be very varied, and recipes include both everyday food and snacks intended for the holiday table.

How to cook morels in Korean

This recipe can attract not only lovers of Asian cuisine, but also anyone who loves marinated mushroom appetizers.

You will need:

• 700 g of morels boiled according to all the rules;
• 2 onions;
• 2 tbsp. l. rice vinegar;
• about 50 ml vegetable oil;
• 2 tbsp. l. soy sauce;
• ½ tsp each ground red and black peppers;
• 2 tsp. Sahara;
• 1 bay leaf;
• salt to taste;
• a couple of cloves of garlic - to taste and desire.

Preparation:

1. Finely chop the onion and fry in a hot frying pan.
2. Prepared boiled morels are cut into medium-sized slices and added to the onion.
3. The total frying time is about 10 minutes.
4. Pour in vinegar, soy sauce, add spices and salt.
5. Mix well and remove from heat.
6. Transfer the snack to a ceramic or glass bowl.
   Comment! At this stage, you can add pieces of garlic to the dishes.
7. Cover with a lid and place in the refrigerator for 24 hours.
8. After this time, Korean-style morels can be placed on the table and enjoy an unforgettable taste.

How to cook morels with eggs

A dish prepared according to this recipe will help diversify the daily menu and add zest to the atmosphere of the festive table.

You will need:

• 300 g fresh morels;
• 5 chicken eggs;
• 100 g sour cream;
• vegetable oil for frying;
• 1 bunch of greens (parsley or dill);
• salt to taste.

Preparation:

1. Fresh mushrooms are traditionally boiled twice in boiling water, always draining the water.
2. Rinse in cold water and allow excess liquid to drain in a colander.
3. Cut into halves or quarters and fry in a hot frying pan with butter until attractively browned.
4. Break the eggs in a deep heat-resistant bowl, add sour cream, salt and spices to taste and beat well.
5. Add the fried morels to the egg mixture and place everything over moderate heat.
6. With constant stirring, cook the dish until it becomes thick. Sprinkle finely chopped herbs on top.
7. Serve hot.

How to deliciously cook morels with sour cream

It will be very tasty to simply fry morels with the addition of onions and sour cream.

You will need:

• 500 g boiled morels;
• 2 onions;
• 120 g sour cream;
• 50 ml vegetable oil;
• salt and black pepper to taste.

Preparation is not difficult:

1. Fry the onion cut into rings in a frying pan until translucent.
2. Add mushrooms and fry for about 6-8 minutes.
3. Season with sour cream, spices and simmer over low heat for another quarter of an hour.

How to properly prepare morel soup

It is unlikely that it will be possible to cook soup directly from morels, since these mushrooms do not produce broth. But as a main flavor and aroma addition, for example, to cream of asparagus soup, they are great.

To make asparagus soup with fresh morels, you will need:

• 600 g asparagus;
• 200 g of prepared and pre-boiled morels;
• 2 large potatoes;
• 1 carrot;
• 2 leeks;
• 3.5 liters of water;
• 4-5 tbsp. l. olive oil;
• ¼ tsp. freshly ground black pepper;
• 2 tbsp. l. cream;
• ¼ tsp. salt.

Preparation:

1. Leeks and carrots are cut into thin rings.
2. The potatoes are peeled and cut into cubes.
3. The asparagus stalks are cut into several parts, the most tender tops are put aside for now.
4. Most of the vegetables are poured with water and cooked for about 20-30 minutes after the water boils.
5. The mushrooms are cut into pieces and sautéed in boiling olive oil along with some of the leeks, carrots and tender asparagus tips until crisp.
6. Place ¾ of the mushrooms in a saucepan with the boiled vegetables, add spices and salt, and bring to a boil.
7. Beat the soup using an immersion blender, add cream and stir.
8. Add the rest of the fried morels with vegetables and pour the finished puree soup into plates.

How to cook baked morel mushrooms with potatoes

An ordinary morel casserole with potatoes has an unforgettable mushroom taste.

You will need:

• 1000 g boiled morels;
• 800 g potatoes;
• 150 g hard cheese;
• 3 tbsp. l. mayonnaise and sour cream;
• a pinch of ground white and black pepper;
• a little vegetable oil to grease the baking sheet;
• salt to taste.

Preparation:

1. The potatoes are peeled and cut into thin slices, and the mushrooms into small slices.
2. Grease a baking sheet with oil and place potatoes and pieces of mushrooms on it in layers.
3. The cheese is grated on a fine grater, mixed with mayonnaise and sour cream, salt and spices are added.
4. The resulting mixture is coated on top of the mushrooms and potatoes.
5. Bake in an oven preheated to + 180 °C for about 40 minutes.

This dish goes well with a salad made from fresh vegetables.

How to properly cook morel mushrooms in dough

This amazing snack is good both hot and cold. It can be served with mustard sauce, or eaten simply, sprinkled with chopped herbs.

You will need:

• about 400 g of boiled morel caps;
• 100 ml milk;
• 1 egg;
• about 100 g flour;
• a pinch of spices: turmeric, ground pepper, grated ginger, salt;
• sunflower oil for frying.

Preparation:

1. Mix milk, eggs and flour in a deep bowl. The consistency of the resulting mixture should resemble thick sour cream.
2. Add spices and mix thoroughly.
3. In a deep frying pan, heat the oil to a boil.
4. Each morel cap is dipped in the prepared batter and then fried on all sides in oil.
5. Place on a paper napkin to drain excess fat.

Monastic recipe for morels

To prepare morels according to the original old recipe, you need to collect mushrooms of different sizes, large and small.

You will need:

• 500 g of pre-boiled morels;
• 2 eggs;
• 1 tbsp. l. flour;
• 2 tbsp. l. butter;
• 2 tbsp. l. chopped parsley;
• salt and spices - to taste.

Preparation:

1. The largest mushrooms are immediately put aside.
2. Smaller ones should be chopped and fried in butter with the addition of flour and spices.
3. Boil hard-boiled eggs, cut them into small cubes.
4. Mix with fried morels, add greens.
5. The largest morels are stuffed with the resulting filling and fried in butter until golden brown.

Morel pie recipe

By now it should be clear how to cook morels with various ingredients, but this recipe with photos will describe step by step the process of making a stunning-tasting pie with these unique mushrooms.

You will need:

• 600 g morels;
• 3 cups flour;
• 250 g butter;
• 2 chicken eggs;
• 0.5 tsp. soda;
• 1 tsp. apple cider vinegar;
• 150 g sour cream;
• 1 bunch of dill;
• sunflower oil for frying;
• salt to taste.

Preparation:

1. Mushrooms are soaked and traditionally boiled in two waters.
2. Then cut into small pieces and fry in oil for a quarter of an hour until golden brown.
3. Pour in sour cream and set aside to soak.
   
4. To prepare the dough, mix flour with softened butter and eggs. After mixing, add salt and soda dissolved in vinegar.
5. The resulting piece of dough is divided into two parts. One part is rolled out with a rolling pin and placed on a baking sheet, pre-greased with oil.
   
6. Place the filling of morels with sour cream on top, distribute evenly, sprinkle with finely chopped dill.
7. Roll out the second part of the dough and cover the filling on top with it, carefully pinching the edges so that there are no uncovered places from which the filling may come out during baking.
   
8. Several cuts are made on top, and the surface of the dough is brushed with beaten egg.
9. Bake the pie in an oven preheated to + 190 °C.Baking time depends on the thickness of the dough and can vary from 20 to 40 minutes.
10. The pie is equally good either hot or cold.

Recipe for stewed morels in sour cream

This delicate and easy-to-prepare dish is capable of conquering the tastes of the most sophisticated gourmets.

You will need:

• 400 g boiled morels;
• 350 ml sour cream;
• 150 g cheese;
• 4 onions;
• 1 tsp. dry dill;
• salt to taste.

Preparation:

1. Prepared mushrooms are cut into small cubes.
2. Peel the onion, finely chop and fry until translucent.
3. Mix it with mushrooms and fry everything together for another 10 minutes.
4. The cheese is grated on a medium-sized grater, sour cream, salt and dried dill are added. Mix thoroughly.
5. Pour the prepared mixture over the fried mushrooms, cover with a lid and simmer over low heat for 5 to 10 minutes.

The resulting dish has a special taste when it is hot.

Is it possible to freeze morels?

Morels are not only possible, but also necessary to be frozen. Especially if you want to preserve a large harvest of collected mushrooms for the whole year.

How to freeze morels for the winter

Before freezing, all the above-described preparatory procedures with soaking, cleaning and boiling in two waters are performed with freshly picked morels.

Finally, wash the mushrooms again and allow the excess liquid to drain in a colander. Then they are laid out in small portions in bags, labeled, tied and sent to the freezer.

Since morels cannot be frozen twice, it is better to prepare bags of such a size that the contents of each of them can be eaten at one time.

Conclusion

Cooking morels is not as difficult as it seems at first glance to those new to the mushroom business.But if you follow all the nuances with their preparation, you can get a delicacy that all your acquaintances and friends will be absolutely delighted with.

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