![\"\"](\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/03\/Morel31.jpg\" "\\"Morel")
<\/p>\nNow that you and the morel have been introduced, it’s time to get to know one another. Out in the world you will find many recipes for fresh morels, which I think is funny because most of us regular people do not have access to fresh morels. We do have access to dried morels, though.\u00a0 I believe dried morels can be used in any recipe calling for fresh, you just have to get the dried mushroom re-hydrated and ready to rock and roll.<\/p>\n
Follow the instructions on the package for re-hydrating dried morels. This means pouring a bit of hot water from the kettle over the mushrooms and allowing them to sit and plump up for a few minutes. Both the mushrooms and their soaking liquid can be added to a dish for flavor \u2013 just strain the liquid of any grit first. Morels are very delicate. Be gentle with them, and use them to finish a dish by raising the level of presentation with their unique texture and smoky, nutty flavor.<\/p>\n
<\/p>\n
<\/br><\/p>\n
<\/p>\n
Incorporate morels into an omelet for a budget friendly and quick meal. If you don\u2019t want to slave over supper then it\u2019s easy to whip up an omelet and serve it alongside a crisp salad and glass of wine. Dinner is served!<\/p>\n
Morels add elegance to a humble plate of pasta. In her pantry cookbook, A Twist of the Wrist<\/a>, Nancy Silverton shares a recipe for \u201cEgg Papardelle with Asparagus, Dried Morel Mushrooms, and Fresh Goat Cheese.\u201d Sounds like spring to me.<\/p>\n Morels in a rich, creamy risotto sounds lovely! The soaking liquid can be used in combination with stock to cook the rice. Maybe add some peas too\u2026<\/p>\n Garnish soup with morels like Patricia Wells in her book, Vegetable Harvest<\/a>. Patricia garnishes her \u201cFresh White Bean Soup\u201d with morels stewed in cream- decadent!<\/p>\n Add dried morels, hazel nuts, and tarragon to wild rice pilaf for a sophisticated variety of flavor and texture. Green herbs like chives or tarragon add spring flavors. Wouldn’t that be a nice lunch?<\/p>\n Morels surely enjoy a bath in the stew pot. Their earthy, nutty flavor would be nice with spring lamb or veal. Serve the stew over baby boiled potatoes or lentils.<\/p>\n Use morels in a sauce to be poured over meat, especially chicken like Nigella Lawson does in How to Eat<\/a>. In her recipe for “Chicken with Morels”, the combination of Madeira and morels is much more interesting than your average cream of mushroom sauce.<\/p>\n Warm dried morels in cream and serve over toasted bread- you’ve turned toast and mushrooms into a gourmet meal. A nutty, melted cheese like gruy\u00e8re or raclette would be absolute luxury.<\/p>\n Salmon or white fish such as tilapia are nice cooked in parchment with olive oil, white wine, herbs and delicate vegetables. Why not throw in a couple of morels and their broth for flavor and presentation?<\/p>\n The beautiful shape of a morel would be perfect for a terrine. St\u00e9phane Reynaud uses dried morels for \u201cRed Mullet Terrine\u201d in his book Terrine<\/a>.<\/p>\n <\/br><\/p>\n3. Risotto<\/h5>\n
4. Soup<\/h5>\n
5. Rice pilaf<\/h5>\n
6. Stew<\/h5>\n
7. Sauce<\/h5>\n
8. Toasted Bread<\/h5>\n
9. Fish steamed en papillote<\/h5>\n
10. Terrine<\/h5>\n
Have you cooked with morels before? I would love to know your favorite ways of preparing these mushrooms.<\/h5>\n