Me neither and it is something pretty cool to be able to use morels more times thru out the year, if we can find enough to eat as we want and make this powder as well.
Oh Yeah and I plan to go fishing soon too, I am ready. Oh I found a interesting recipe, to turn some morels into a spice to use to season foods with. I have to send this one to my girlfriend. ~~~~~~~~~~~~~~~~~~~~~~~~ Mushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains & stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call "umami") for gravies & pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom "essence" to any recipe it is applied. (Use this method to make powder out of any mushroom).
- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn't matter)
- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)
- Spread out in thin layers to cool - don't pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.
- Once everything is ground & sifted, add 1/4 teaspoon each of salt & pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt & pepper round-out the earthiness of the morels - I use powdered salt & powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it's a fine texture.)
- Mix thoroughly & store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.
1 cup lump crabmeat 3 tablespoons mayonnaise 1 1/2 tablespoons heavy cream 2 tablespoons chopped chives 1 egg yolk 2 tablespoons finely grated Parmesan 1 1/2 tablespoons dry bread crumbs Salt and white pepper 12 to 16 large morels, cleaned 8 tablespoons butter 2 teaspoons minced garlic 1 tablespoon chopped parsley Wild rice or cous cous Preheat the oven to 375 degrees F.
In a mixing bowl combine crabmeat, mayonnaise, heavy cream, chopped chives, egg yolk, Parmesan, and bread crumbs and stir to mix well. Season with salt and pepper and stuff each morel with the crabmeat filling.
Heat an oven-proof skillet or sauté pan and melt 4 tablespoons of the butter. Transfer the stuffed morels to the skillet and quickly sauté, turning on all sides to ensure even browning. Add remaining butter and garlic and continue to cook for 1 minute. Transfer pan to the oven and bake for 8 minutes, or until heated through and morels are golden brown. Remove from the oven, make a bed of wild rice or cous cous and nest the stuffed morels on top, add some garlic butter drizzled over the top, sprinkle with the chopped parsley ,and serve immmmmmediately
Beef Stuffed Morel Mushroom Caps
1 pound 90% Ground Beef 2 tablespoons chopped chives 1 egg yolk Few leaves finely chopped fresh spinach (remove stem) 2 tablespoons finely grated Parmesan 1 1/2 tablespoons dry bread crumbs Salt and white pepper 12 to 16 large morels, cleaned 8 tablespoons butter 2 teaspoons minced garlic 1 tablespoon chopped parsley Wild rice Preheat the oven to 375 degrees F.
In a mixing bowl combine beef , chopped chives, egg yolk, Parmesan, chopped spinach, and bread crumbs and stir to mix well. Season with salt and pepper and stuff each morel with the filling.
Heat an oven-proof skillet or sauté pan and melt 4 tablespoons of the butter. Transfer the stuffed morels to the skillet and quickly sauté, turning on all sides to ensure even browning. Add remaining butter and garlic and continue to cook for 1 minute. Transfer pan to the oven and bake for 8 minutes, or until heated through and morels are golden brown. Remove from the oven, make a bed of wild rice and nest the stuffed morels on top, add some morel mushroom sauce over the top, sprinkle with the chopped parsley, and serve immmmmmmediately,
More Recipes. ~~~~~~~~~~~~~~~~~~~~~` Easy Morel Appetizer
1 pound fresh morels 1 tablespoon unsalted butter 3 tablespoons Morel Oil 2 tablespoons finely minced shallots salt and freshly ground black pepper 1 loaf Italian or French bread
Heat the butter and morel oil in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Remove the morels. Slice thin slices of bread and toast them in the same pan, about 2 minutes. Place the toast on a serving plate and top with portions of mushrooms.
Favorite Morel Appetizer (Also good from freezer, to have at the first snow fall with some fresh off the ice hooked blue gill or pike)
2 pound fresh morels 6 tablespoon unsalted butter 3 tablespoons Morel Oil salt and freshly ground black pepper 3 cups cracker crumbs or breadcrumbs 1 egg beaten or two eggs if you use only the whites 2 oz. grated parmesan
Dip the morels in the egg wash seasoned with salt and pepper, then in the breadcrumb or cracker crumb and parmesan mixture. (From here lay the mushrooms out flat in a lock freezer bag and seal and put in freezer, ) or to enjoy right away: Heat the butter and morel oil in a medium saucepan over medium heat. Place the morels in the pan and cook on medium heat, about 5 minutes per side if the morels are fresh; and about 7 min per side if froze. ( I save the leftover oil and butter in the refrigerator to use to make a great scrambled eggs breakfast.)
Morel Mushroom Sauce
2 pounds fresh morels, stems trimmed 6 tablespoon unsalted butter 4 tablespoons fresh finely minced shallots 2 tablespoon fresh finely minced garlic 2 cup dry red wine 2 oz brandy 5 cups chicken stock 1 1/2 cup heavy cream Salt and freshly ground black pepper 1 tablespoon fresh finely minced parsley leaves 1 tablespoon fresh finely minced chives 1 teaspoon fresh finely minced thyme leaves
Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and shallots and cook until fragrant, about 3 minutes more. Add the brandy and flame away the alcohol and reduce for 1 minute. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs.
Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.
Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.
Preparing the Feast - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed
Note: add more butter as needed and be carefull not to over heat the butter.
They have found them in Branson and someone found some here in my town, I haven't gotten to go out yet we have been getting rain the last few days. But I will soon.
mylifewithu Forum Posts (23,670)
You did and I must go eat something now. 
I am already hungry , I think I should eat a sandwich.
Yep I must be hungry
May it never happen to you or any of us again.
RE: Morel Mushroom ,Daily Calender, Recepies Ect,
Me neither and it is something pretty cool to be able to use morels more times thru out the year, if we can find enough to eat as we want and make this powder as well.