Morel Mushroom Recipes

Morel Mushroom Risotto

Ingredients:

• 1 cup morel mushrooms, cleaned and chopped

• 1 cup Arborio rice

• 1/2 cup white wine

• 4 cups chicken or vegetable broth

• 2 tbsp butter

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.

2. Add the chopped morel mushrooms to the pot and cook for 5-6 minutes, or until they are browned and tender.

3. Remove the mushrooms from the pot with a slotted spoon and set them aside.

4. Add the Arborio rice to the pot and stir to coat it in the butter.

5. Pour the white wine into the pot and stir until it is absorbed by the rice.

6. Add the chicken or vegetable broth to the pot, one cup at a time, stirring constantly and allowing each cup of broth to be absorbed before adding the next.

7. Continue stirring and adding broth until the rice is tender and creamy, about 20-25 minutes.

8. Stir in the cooked morel mushrooms and grated Parmesan cheese.

9. Season the risotto with salt and pepper to taste.

10. Serve hot as a comforting and decadent meal.

Grilled Morel Mushrooms

Ingredients:

• 1 lb morel mushrooms, cleaned and halved

• 1/4 cup olive oil

• 2 tbsp balsamic vinegar

• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.

2. In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

3. Add the halved morel mushrooms to the bowl and toss to coat them in the dressing.

4. Grill the mushrooms for 2-3 minutes on each side, or until they are charred and tender.

5. Remove the mushrooms from the grill and let them cool for a few minutes.

6. Serve the grilled morel mushrooms as a delicious and earthy side dish.

Morel Mushroom and Asparagus Frittata

Ingredients:

• 1 cup morel mushrooms, cleaned and sliced

• 1 cup chopped asparagus

• 8 eggs

• 1/4 cup milk

• 1/4 cup grated Parmesan cheese

• tbsp butter

• Salt and pepper to taste

Instructions:

1. Preheat the broiler to high.

2. In a large oven-safe skillet, melt the butter over medium heat.

3. Add the sliced morel mushrooms and chopped asparagus to the skillet and sauté for 5-6 minutes, or until they are tender and lightly browned.

4. In a medium bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and pepper.

5. Pour the egg mixture over the mushrooms and asparagus in the skillet.

6. Cook the frittata over medium heat for 5-6 minutes, or until the edges are set and the center is still slightly runny.

7. Transfer the skillet to the broiler and broil for 2-3 minutes, or until the top of the frittata is golden brown and the center is cooked through.

8. Remove the skillet from the oven and let the frittata cool for a few minutes.

9. Slice the frittata into wedges and serve hot as a satisfying and flavorful breakfast or brunch.