Morel prep

[dirtking]

Never eaten or picked Morels before - have saw them in the woods though - what is the best way to prep the Morels after you find them and pick them - Dry them in a dehydrator? Any words of advise?

[New Yankee]

First place them in cold salted water to help drive any bugs out, let them sit in that for 1-2 hrs. Then slice in half (vertically or from the top to the stem) check for bugs and then they can be stored in a damp towel in your frig for up to 3 or 4 days.

Cooking you'll find many recipes - do a google on morels for some variety, but my favorite is simply floured and fried in a mix of butter and a shot of vegetable oil to help raise the smoke/burn point of the butter. Cook until the flour is browned well (5-6 minutes a side on med/med low heat).

Some folks use an egg wash and coat in cracker crumbs, heard one recipe with cracker crumbs and the canned (the stuff in the green container) parmesan cheese which sounds good.

Storage can be done by flouring them and freezing on a cookie sheet then into freezer bags. Many just saute them in butter w/o flouring and freeze cooked. Heard of varying luck on drying them. The old folks used to simply string them up and let them hang until dry, never done it myself as usually don't have any to spare....

[harvey lee]

I love to saute them them in just butter, and get full on them and throw the steak away.

I usually wash them,cut them in half and wash again.Then I put them in the fridge until the next day and them eat them.

You can also dry them or freeze um.

I personally like to saute the little grays as they seem a little tastier.

Also make sure you wash them off very well to get all the dirt out of the pores or you will think you have gravel in your mouth.

[Tom Linderholm]

As New yankee stated soak them in a salt water mixture to ensure all insects and larvae depart, half them and rinse.

I'm with Harvey on the sauteeing in butter. Definately one of my favorites. Morels pair well with all of the flavors of spring. I like to add some fresh steamed asparagus, garlic, fiddlehead ferns, and finish it off with some spinach. Goes great with Steak & Seafood as an accompmiant.

As far as drying goes, once you've tasted them fresh you'll be disapointed with rehydrated ones. Try making a cream of mushroom soup and freezing in zip locks. Careful to reheat as it may break. Try heating in boiling water in the bag.

If you have too many I'd be happy to take some off of your hands

[harvey lee]

Cheffrey

If you lived closer I would donate some.On a good year I give approx 6-8 pounds away.A real good way to make new friends,give them a pound of morels.

[Tom Linderholm]

Yeah Harvey i appreciate the offer. Thats the problem with living up north here. To much acid in the ground=no morels. Maybe if I am lucky I will get into the chantrelles again this year.

[Tom Linderholm]

My morel fix was cured last week when I visited Leech Lake and my chef in charge took me to a spot to gather morels. None there but he had a pound for me to go home with.