Morels - Natures Reward for Enduring a Long Winter

Black Morel sprouting in the Spring Sunshine

After a long cold winter, any outdoor activity is a good thing.

But any outdoor activity that involves putting something tasty onto a plate, is a GREAT thing!

If you like going for walks, and if you like nature (I’m pretty sure you do or you wouldn't be reading this blog), then Morel hunting might just be for you. Morels are mother natures gift to us for enduring the cold boring winter months. The first to show up are usually black Morels, followed by yellow and whites. Whites are typically the larger of the Morels, but for my money, blacks are the tastiest..Probably because they are the first of the year.

Most experts will tell you to look for Morels around Elm and Poplar trees on a south facing hill. You’ll want to see other vegetation sprouting up to bask in the warm spring sunshine as well. If you can find those conditions, you’re in business and it’s like an Easter egg hunt trying to find the well camouflaged mushroom. Once you get a knack for spotting them, it will get much easier.

On the plate, Morels are hard to beat. Whether you simply sauté them in butter, or use them in a complex sauce, Morels are a spring time treat that sit right alongside wild ramps, fish roe, and fresh wild turkey. If you are looking for a fun outdoor activity, take a stroll through the woods this weekend. But be careful where you step. Dinner may be just under your toes.

*Disclaimer* - Eating wild mushrooms can be dangerous and even deadly if you are not sure what you are doing and know how to identify edible varieties. Before eating any wild mushroom, please have an expert inspect it unless you are 100% certain it is safe and edible! For more information on identifying edible varieties of wild mushrooms, visit your states Natural Resources office. 

Pan Roasted fresh Rockfish with Morel Sauce:

10 fresh morel mushrooms

7 oz White Wine
16 oz chicken stock
1-1/2 cup heavy cream
3 oz butter                                                                         

2 tsp extra virgin olive oil
4 fresh Rockfish fillets
salt & freshly ground pepper
2 oz butter 

Wash Morels and soak in a large bowl of salt water for a couple of hours in the refrigerator to remove any insects that may be inside.

Heat the oil in a non-stick pan over medium heat.

Season the Rockfish fillets with salt and fresh ground black pepper and add to the pan. Cook for 3-4 minutes or until golden-brown and the fish is nearly cooked through.

Turn the fillets over and add the butter.

Reduce the heat and cook for another 1-2 minutes, or until the fish is just cooked through.

Set aside on a warm platter.

Place the Morels and wine into a pan with the chicken stock and bring to the boil. Cook to reduce the liquid to 1/2.

Add the heavy cream bring to almost the boiling point.

Add the butter and stir to combine.

Serve with Beans and rice and garnish with fresh greens.

Fresh Fried Morels:

Bunch of Fresh Morels

Butter

Eggs

Milk

Saltine Cracker Crumbs or white flour

Wash and cut Morels lengthwise. Soak in a large bowl of salt water for a couple of hours in the refrigerator to remove any insects that may be inside.

Remove Morels  and pat dry, lightly pressing out any excess water.

Dip morels into an egg and milk mixture

Dredge in cracker crumbs or flour, and fry lightly in butter until golden brown.