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Ingredients

• ✓ morel mushroom
• salt
• black pepper
• halibut fillet
• butter
• garlic scape
• thyme
• canola oil
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
3. 3 Sprinkle halibut fillets with salt and black pepper on both sides.
4. 4 Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
5. 5 Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
6. 6 Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
7. 7 Open the heart shapes; brush right sides of the hearts with canola oil.
8. 8 Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
9. 9 Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
10. 10 Leave about 1/4 inch of the bottom point unfolded.
11. 11 Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
12. 12 Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
13. 13 Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
14. 14 To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.

By doch83

Ingredients

• ✓ morel mushroom
• butter
• garlic
• onion
• thyme
• parsley
• moscato wine
• all-purpose flour
• beef broth
• chicken bouillon granules
• salt
• black pepper
• heavy cream
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
3. 3 Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
5. 5 Sprinkle flour over the mixture and stir until well incorporated.
6. 6 Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
7. 7 Stir in cream and enough milk to reach desired thickness. Cook until heated through.

By Elizabeth Brockman

Ingredients

• ✓ morel mushroom
• green onion
• parsley
• butter
• black pepper
• salt
• heavy cream
• thyme
• lemon
• pea
• green pepper
• carrot
• celery
• onion
• potato
• chicken breast
• cream of chicken soup
• chicken stock
• club soda
• salt
• parsley
• baking powder
• all-purpose flour
• butter
• milk

Instructions

1. 1 Make the dumplings: Heat milk and butter in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from the heat.
2. 2 Combine flour, baking powder, parsley, and salt in a bowl. Add milk mixture and club soda; stir until dough forms a ball, making sure not to overmix. Cover dough and let stand for 30 minutes.
3. 3 Meanwhile, make the chicken mixture: Bring chicken stock and condensed soup to a simmer in a large saucepan or Dutch oven over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon slices, and thyme. Poach until chicken is no longer pink in the center and vegetables are tender, about 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
4. 4 While the chicken is cooling, boil remaining stock over medium-high heat until reduced by one-third, 5 to 7 minutes.
5. 5 Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about half, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
6. 6 Chop cooled chicken into bite-sized pieces.
7. 7 Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
8. 8 Bring soup to a simmer over medium heat, adding more stock if necessary. Drop in teaspoonfuls of dumpling dough. Cover and let simmer for 7 to 8 minutes. Serve hot and garnish with parsley and green onion.

By TerryWilson

Ingredients

• ✓ morel mushroom
• cracker
• all-purpose flour
• egg
• butter

Instructions

1. 1 Combine crushed crackers and flour in a bowl. Beat eggs in a separate bowl.
2. 2 Melt butter over medium heat in a frying pan.
3. 3 Dip mushrooms into the eggs, then roll them in the cracker mixture, shaking off any excess. Fry in the hot butter, in batches, until golden brown, 3 to 4 minutes per side.

By Lindsay W

Ingredients

• ✓ morel mushroom
• olive oil
• kosher salt
• black pepper
• shallot
• thyme
• butter
• parsley
• lemon juice
• lemon zest

Instructions

1. 1 Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
2. 2 Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
3. 3 Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
4. 4 Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.

By Karen Rankin

Ingredients

• ✓ morel mushroom
• milk
• cognac
• chicken liver
• ham
• garlic
• ground pork
• egg
• black pepper
• salt
• bay leaf

Instructions

1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

By stella

Ingredients

• ✓ morel mushroom
• chicken stock
• olive oil
• butter
• asparagus
• shallot
• arborio rice
• white wine
• thyme
• parmigiano-reggiano cheese
• parsley
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Place chicken stock in a small saucepan over medium heat; bring to a simmer.
2. 2 Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
3. 3 Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
4. 4 Pour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine, about 3 minutes more.
5. 5 Remove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

By chefdaniel

Ingredients

• ✓ morel mushroom
• pecorino romano cheese
• black pepper
• salt
• heavy cream
• thyme
• white wine
• garlic
• onion
• celery
• carrot
• wild rice
• brown rice
• butter
• olive oil
• water
• chicken broth

Instructions

1. 1 Bring chicken broth and water to a boil in a large stockpot over medium-high heat. Reduce the heat to low and keep warm until needed.
2. 2 While the broth is heating, heat olive oil and 1 tablespoon butter over in a large Dutch oven over medium heat. When butter melts, add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onion is translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
3. 3 Stir 1/2 of the warm broth mixture into rice until combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
4. 4 Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.
5. 5 Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.

By Kim

Ingredients

• ✓ morel mushroom
• all-purpose flour
• vegetable shortening
• salt

Instructions

1. 1 Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.
3. 3 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
4. 4 Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

By Jonna

Ingredients

• ✓ morel mushroom
• oil
• egg
• milk
• saltine cracker
• salt
• black pepper

Instructions

1. 1 Cut any large morels in half. Place morels in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Heat oil in a large skillet over medium heat. While oil is heating, beat eggs and milk in a shallow bowl. Coat morels in egg mixture, then toss in cracker crumbs. Carefully place coated morels in heated oil; cook until they are golden brown on the bottom, then flip them over to brown the other side. The mushrooms will cook quickly.
3. 3 When mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

By SWENSONL

Ingredients

• ✓ morel mushroom
• butter
• shallot
• portobello mushroom
• crimini mushroom
• shiitake mushroom
• chanterelle mushroom
• red wine
• beef demi glace
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes, or until sauce has thickened.

By Bill L

Ingredients

• ✓ morel mushroom
• milk
• egg
• all-purpose flour
• cracker crumb
• paprika
• black pepper
• cayenne pepper
• oregano
• thyme
• cumin
• vegetable oil

Instructions

1. 1 Place morels into a large bowl of warm, salted water and let soak for 30 minutes. Drain and blot dry with paper towels; set aside.
2. 2 Whisk together milk and egg in a small bowl until well combined. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 While oil is heating, dip mushrooms, a few at a time, into milk mixture. Toss in breading mixture until coated; shake off excess.
5. 5 Working in batches, fry breaded mushrooms in hot oil until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

By Peggianne

Ingredients

• ✓ morel mushroom
• butter
• garlic
• onion
• chicken soup base
• flour
• water
• heavy cream
• thyme
• salt
• black pepper

Instructions

1. 1 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.
2. 2 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.

By Jennifer F

Ingredients

• ✓ morel mushroom
• ricotta cheese
• egg
• salt
• black pepper
• nutmeg
• all-purpose flour
• olive oil
• garlic
• vegetable broth
• green pea
• salt
• black pepper

Instructions

1. 1 Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
2. 2 Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil.
4. 4 Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
5. 5 Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

By John Mitzewich