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I dry them and put them in spaghetti sauce later.....

We found a bunch today

nutmeg wrote:I dry them and put them in spaghetti sauce later.....

We found a bunch today

Congrats!!! Do you use a dehydrator or air dry? With the last few days of rain and sunny skies forcasted for tomorrow, this should be the last good weekend down there in Southern Ohio. I'm going to hunt turkey in the morning and shrooms afternoon. I'll give them to the old woman who lives down there by my property, that will make her grin.

Spaghetti sauce, hummm......sounds very good.

Some of the ones my Daughter gave me yesterday, her group found 8 pounds Friday and 14 pounds yesterday!





You need:

Morels (bunches of 'em)
Butter/Margarine (3-4 tbsp's)
Frying Pan (non-stick is good...iron skillet is better)
Flour (1/2 cup or so)
Salt/Pepper to taste.

Directions:

Melt butter/margarin in frying pan (don't overheat it!!!!!)
Coat Morels in flour (either in gallon ziplock bag that has flour in
it or using a plate covered in flour)--coat the cleaned morels well with
flour.
Sautee mushrooms (gently) in butter/margarine.
Salt and pepper to taste.
Eat.

I have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the mushroom be king of the plate. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with Fried Fish and you have a meal better than any that has ever been served to royalty.

There is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn't have them any other way!!!!

Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes Recipe courtesy Annie Gunn's, St. Louis, MO Show: The Best Of Episode: Viewer's Choice
Tenderloin:
4 (10-ounce) tenderloin fillets
3 tablespoons cracked black pepper
1 tablespoon kosher salt
Extra-virgin olive oil
Morel Mushroom Sauce:
2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced
6 ounces cabernet sauvignon
6 ounces brown veal stock
2 tablespoons fresh thyme
4 tablespoons butter
Salt and pepper
Potatoes:
2 pounds peeled Yukon Gold potatoes
1/4 cup heavy cream
1 pound unsalted butter
Salt and pepperFor the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously.
Serve fillets with mushroom sauce and whipped potatoes.A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.