Morel Mushrooms: A Springtime Delicacy
As the snow recedes and Spring begins, so does morel season in the Pacific Northwest. Spotting them, popping up like spongy cones among the forest duff, is the gourmet equivalent of striking gold. One of the most desired mushrooms in the world, they are praised for their flavor, texture, and appearance.
Morels are rare and unpredictable, and finding them takes knowledge, skill, and a lot of time and patience. They require very complex, symbiotic growing conditions that are not easily duplicated. For many, the thrill of the hunt is just as exciting as eating a morel. Thus foraging them has grown into a sport and a culture.
Morels, or Morchella, have been around since prehistoric times and don’t look that different from their ancestors. A study of their DNA has revealed that they have evolved little in the last 100 million years. Someone long ago must have been very adventurous to discover that morels made for a delicious springtime feast.
There are four species of morels commonly found in the Pacific Northwest. First the half-free or early morel (Verpa bohemica), while not a true morel has a similar appearance and flavor. It is usually the first to appear in the Spring but the least desired morel. It has only a bit of cap and the rest is stem, which can be on the chewy side. Black morels (Morchella angusticeps) are generally the next to appear and have been described as having a smoky flavor. Yellow Morels, or common morels, (Morchella esculenta), are a larger version and a morel lovers favorite. White morels (Morchella deliciosa) are a smaller mushroom but its size does not dampen its flavor.
The taste of morels is often described as earthy, nutty, woodsy and toasted. The flavor is rich and deep, strong and distinct but not pungent. The texture is meaty but tender.
You’ll want to eat your morels as soon as possible since they are best fresh, but if you are lucky enough to have more than you can eat in one sitting, they can be stored in the fridge for upwards of a week. Just store them in a paper bag rather than a plastic container, and don’t wash them until you’re ready to use them, as moisture speeds up spoilage.
Dirt, and sometimes bugs, can get inside the crevices of the morel cap. It’s important to wash them well but not soak them for extended periods. Soaking will cause them to draw in too much water and make them mushy when cooking. To clean morels, fill a bowl with cold water and submerge the mushrooms, giving them a shake in the water. Remove and check for dirt, then repeat as necessary until they are clean. Let the water drain from the mushrooms and pat them dry with a paper towel or clean dish towel.
Morel mushrooms cook quickly. When sautéing over high heat in butter or oil they will be ready to eat when they shrink and soften, within about five minutes.
Morels work best in recipes with light flavors that will complement their simplicity and earthiness without overpowering their delicate taste. They're great with other sautéed vegetables or cooked in butter to create a sauce to serve over roasted and grilled meats or pasta. They also make an ideal addition to mushroom soups and can be used as a flatbread or pizza topping. Treat yourself this Spring and try one of these morel recipes.
Sautéed Asparagus with Morels
4 Servings
Ingredients
1/4 pound fresh morel mushrooms
2 Tbsp extra virgin olive oil
2 Tbsp butter
1-2 green garlics, sliced (white and purple bulb, and light green stalk), (can sub shallots)
1 teaspoon herbs de Provence (can use dry thyme or a combination of thyme and dry tarragon)
1 pound of asparagus, trimmed (choose asparagus on the thin side)
Salt
1/2 teaspoon freshly ground black pepper
Directions
Prepare the morels: Slice the morel mushrooms in half lengthwise. Place in a bowl and cover with water. Agitate the water to release grit or dirt from the mushrooms. Drain. Repeat. Then slice them crosswise into 1/4-inch slices.
Boil the asparagus: Fill the bottom of a large skillet with about 1/2 inch to 3/4 inch of water. Add a quarter teaspoon of salt. Add one slice of the prepped green garlic. Bring to a boil. Add the asparagus in an even layer. Cook until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. Remove to a bowl of ice water to stop the cooking.
Sauté green garlic and morels: Heat olive oil and melt butter in a large skillet on medium high heat. Add the sliced green garlic and the sliced morels. Sprinkle with 1/2 teaspoon of salt and 1 teaspoon Herbs de Provence. Cook on medium high heat until the mushrooms start releasing their water, about 3 to 5 minutes.
Add the asparagus: While the mushrooms are cooking, cut the asparagus in 1-inch diagonal segments. Add the asparagus to the mushroom and green garlic mixture. Sprinkle with black pepper, toss to combine. Add more salt and pepper to taste. Serve immediately.
Morel Mushroom Bisque
4 Servings
Ingredients
½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper
Directions
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently until the onions have softened and turned translucent about 5 minutes.
Stir in chicken soup base and flour; cook for 1 to 2 minutes.
Pour in water and cream; bring to a simmer, and cook 5 minutes.
Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot.
Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Blog Credit: Haley Smith