Morel Recipes

BACON & MORELS

Use any amount of morels and one-fourth as much bacon. Cut bacon into small pieces. Fry at high heat until ready to remove and drain, but leave in pan. Do not turn the heat down. (The bacon will not get any crisper after morels are added due to the morels' moisture content). Do not remove the grease. Add clean, split morels. The liquid will become "soupy". Cook until the liquid is clear. The mixture will make a light "popping" noise. Drain, and enjoy!. These can be eaten as is or used in a sandwich or on a steak.

CREAM OF MOREL SOUP

1 pound morels
Juice of one lemon
6 T butter
2 T chopped onion
1 small clove garlic, chopped
Pepper
Salt
5 T all purpose flour
4-1/2 cups beef stock
1/2 cup heavy cream

Chop morels finely. Sprinkle with lemon juice. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown. Add morels and cook until juices are absorbed by mushrooms. Season to taste with salt and pepper. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot beef stock gradually, stirring constantly. Simmer 20 minutes. Add the mushroom mixture and simmer an additional 10 minutes. Add seasonings to taste. Add cream. Serve very hot.

BUTTER FRIED MORELS

Fresh picked morels (twenty, more or less)
Salt and pepper to taste
1/2 cup flour
1 stick butter
1 T oil

Cut morels in half. Wash in salted water to remove any bugs that may be hiding in the creases. Drain well. Put flour, salt, and pepper in a bag. Add morels and shake to coat them. Heat butter and oil in frying pan hot, but try not to burn the butter. Add morels a few at a time and fry until brown, about two or three minutes each side.