The morel is my favorite mushroom.
I think it is its richness and wonderful hearty texture that I like so much. The morel forces you to really chew it.
They have a honeycomb type construction. And hollow stems. I spent many an hour trimming the stems and cleaning off the hard bits in my restaurant days. But I’ll never forget those morel and Marsala stew smells wafting through the kitchen while I worked away.
Inside they are cream and fleshy.
They can be very large or very small, but always with a cone shape.
They must always be cut to equal each other in size before you cook them so that they cook evenly.
They can be hunted in many parts of the country, which is the best part. When Mount Saint Helen erupted, people hauled morels away by the car full because morels love ash and burnt wood.
So that is where to look for them when you go hunting.
My friend Jon Rowley, who is in my book Food Heroes, sent these to me.
I heard he had hunted oceans of morels. I told him I was jealous. He sent me a box full.
He’s nice.
Always cook morels simply.
Start with a shallot, because it is most subtle and sweet.
Dice it finely.
Sweat it in butter until they soften.
Add the morels and let them soften too, releasing all of their mushroom essence.
Deglaze with the best liquid of all liquids–Marsala wine. Let it all simmer and stew slowly until the mushrooms are soft and just a bit of liquid is left.
Sprinkle with your favorite herb and toss the morels on top of some fresh pasta or just eat them on their own. It is the taste and smell of earthy comfort.
Have you ever hunted mushrooms before? What is your favorite mushroom?
“Morels in Marsala”
Ingredients
Instructions
12 Comments
Tran
I’ve not been able to find morels in SoCal (at least not wild ones). Does this work for dehydrated ones (they sell those here at some stores). What’s the best way to re-hydrate the morels?
Georgia
Yes, dehydrated ones will work but will be a slightly different texture. To rehydrate them, all you have to do is soak them in water for an hour or so. Let us know how it goes!
Belinda @zomppa
What a beautiful, lovely dish!! I’ve never gone mushroom foraging before…would love to try.
Jason
I have hunted morels in Michigan, and they are definitely my favorite. They are honestly the only mushroom I can identify in the woods.
Frugal Table
We go ‘shrooming’ every spring on our farm here in Kentucky. My favorite way to eat them is in omelets; my husband – fried with a horseradish dip! Both ways are wonderful.
Bob
Looks great. Isn’t the flavor strong enough that you only need a small amount of morels? Or is that more for truffles? I’m looking forward to the Spring Morel hunt. I tried this fall and found quite a few Hen of the Woods and Oyster mushrooms.
Georgia
Morels aren’t as strong as truffles. If I had that many truffles I’d be rich! But that’s what makes morels wonderful, they’re subtle enough to be a tease… you want to keep eating more.
Clabbergirl
Hi, Georgia! My family has a secret mushroom spot back in Indiana. After a good spring rain and a warm, sunny day, we would all sit around my grandpa’s kitchen table and eat them fried (cornmeal/flour mixture). Delicious! My uncle told me they love hedge apple trees. I know from personal experience that they are fairly easy to find in old orchards. Beautiful pictures. Thank you for the smile!
John Onestinghel
Love to hunt the illusive Morels in West Virginia in the spring time!!
Joan
I learned something, yay! Mosels! Not sure any NYC girl would know this is a type of mushroom! I love the receipe too! Thanks!
Jean
Can you freeze this sauce?
Georgia Pellegrini
I’ve never tried to but I imagine it would be fine to freeze, you may want to reheat it with a little butter and water.