Since all of my friends and family know I love food, I am the recipient of some interesting calls at times. I can handle, “what do I do with zucchini and onions” or “what should I do with truffle oil,” but the question I received last night stopped me dead in my tracks.

“What do I do with 15 pounds of morel mushrooms?” left me screaming expletives that I would never repeat in front of my mother. It just isn’t fair I wailed. I want to go out in the woods and forage for mushrooms but lets be real, even more than that, I want pounds and pounds of morels at my disposal that I don’t have to pay $50/pound for.

The call came from my brother who is currently 25 and single, a wild land firefighter, and living in Idaho. Don’t ask me to elaborate where in Idaho, all I know is that he lives 3 hours from the nearest grocery store, doesn’t have the internet and can’t get cell service to save his life. I’m not sure which of those situations is worst but I’m leaning towards the grocery store.

The upside of Idaho is that the shirt I bought him a few years back will finally come in handy for something.

But getting back to the mushrooms, when I asked him what he had already done with them I was reminded of the Forrest Gump Movie when Bubba is describing the many ways to eat shrimp.

[youtube=http://www.youtube.com/watch?v=WhfK98f5S00]

Drew has already sautéed in butter, put them on pizza, deep-fried (yes, I was horrified too), breaded and sautéed and was simply running out of options. I requested that he overnight me a few pounds, but then I remembered that he would probably have to send them via horseback or something and that simply won’t cut it.

My immediate thoughts were to put them in a Quiche and include them in a pasta dish. But since I have access to things like the internet I told him I would see what I could find. As of no surprise, there are endless amounts of delicious-sounding morel mushroom recipes, so here is what I would make with a stash of morels.  Just in case you have a few pounds lying around ;)

Lasagna with Asparagus, Leeks and Morels

Fettuccine with Morel Mushrooms and Sage Cream

Scrambled Eggs with Ramps, Morels and Asparagus

Beef Tenderloin Steaks Stuffed with Morels

Creamy Mushrooms on Toasted Country Bread

Spring Vegetable Sauté

What would you do with a pound of morels?

26 Comments (Reply )

  1. Mo@MommyRD
    Jun 10, 2010 @ 10:13 am

    OMG, I would LOVE the conundrum of wondering what to do with 15 lb of morels! One thought would be to dry some of them, so they can be used/enjoyed later.
    One of my favorite Cooking Light recipes is a chicken and morel mushrooms in a light cream/sherry sauce over pasta. Heaven!

    Reply

    • anutritionisteats
      Jun 10, 2010 @ 10:22 am

      He was going to dry some but they were just kind of sitting in their own moisture not looking good – he doesn’t have a pan that would keep them above the liquid(not sure what you call those) – a bachelor kitchen :) That pasta dish sounds great too!

      Reply

  2. Mo@MommyRD
    Jun 10, 2010 @ 10:13 am

    OMG, I would LOVE the conundrum of wondering what to do with 15 lb of morels! One thought would be to dry some of them, so they can be used/enjoyed later.
    One of my favorite Cooking Light recipes is a chicken and morel mushrooms in a light cream/sherry sauce over pasta. Heaven!

    Reply

    • anutritionisteats
      Jun 10, 2010 @ 10:22 am

      He was going to dry some but they were just kind of sitting in their own moisture not looking good – he doesn’t have a pan that would keep them above the liquid(not sure what you call those) – a bachelor kitchen :) That pasta dish sounds great too!

      Reply

  3. savoringsarah
    Jun 10, 2010 @ 11:32 am

    Ummm I would re-make my wilted spinach salad topped with buttery sauteed morels, wild mushroom agnolotti, and hazelnuts in a chardonnay dijon vinaigrette :)

    LUCKY lucky bro of yours!

    Reply

  4. savoringsarah
    Jun 10, 2010 @ 11:32 am

    Ummm I would re-make my wilted spinach salad topped with buttery sauteed morels, wild mushroom agnolotti, and hazelnuts in a chardonnay dijon vinaigrette :)

    LUCKY lucky bro of yours!

    Reply

  5. Mellissa
    Jun 10, 2010 @ 1:08 pm

    That sounds like a perfect gift to me! I would be cooking up a storm.

    Reply

  6. Mellissa
    Jun 10, 2010 @ 1:08 pm

    That sounds like a perfect gift to me! I would be cooking up a storm.

    Reply

  7. Amanda (Two Boos Who Eat)
    Jun 10, 2010 @ 1:32 pm

    I would make some sort of delicious pasta dish. That sounds fabulous. Lucky him!

    Reply

  8. Amanda (Two Boos Who Eat)
    Jun 10, 2010 @ 1:32 pm

    I would make some sort of delicious pasta dish. That sounds fabulous. Lucky him!

    Reply

  9. mary beth hughes
    Jun 10, 2010 @ 2:56 pm

    ha! i love this post emily. that second recipe you listed sounds so good. you should have your bro do a guest post, well maybe just send you a pic?!

    Reply

  10. mary beth hughes
    Jun 10, 2010 @ 2:56 pm

    ha! i love this post emily. that second recipe you listed sounds so good. you should have your bro do a guest post, well maybe just send you a pic?!

    Reply

  11. Faith
    Jun 10, 2010 @ 3:49 pm

    I would have to go with that lasagna! You’ll have to find out what he did with them – I’m kinda curious!

    Reply

  12. Faith
    Jun 10, 2010 @ 3:49 pm

    I would have to go with that lasagna! You’ll have to find out what he did with them – I’m kinda curious!

    Reply

  13. Nicole @ Making Good Choices
    Jun 11, 2010 @ 7:05 am

    Is it bad that my first question was what are morels?? I guess I need to go buy some a try, unless they really are $50 a lb :)

    Reply

    • anutritionisteats
      Jun 11, 2010 @ 10:50 am

      They were really $50/lb at the farmers market….a little too much for me!

      Reply

  14. Nicole @ Making Good Choices
    Jun 11, 2010 @ 7:05 am

    Is it bad that my first question was what are morels?? I guess I need to go buy some a try, unless they really are $50 a lb :)

    Reply

    • anutritionisteats
      Jun 11, 2010 @ 10:50 am

      They were really $50/lb at the farmers market….a little too much for me!

      Reply

  15. Charlie
    Jun 11, 2010 @ 9:20 am

    2 words: Morel. Duxelle.
    Like a deeply umami butter-replacement, it would kill atop slices of grilled sourdough. Also, an excellent excuse to make a (insert favorite protein here)-Wellington. Plus, you can freeze the leftover duxelle for future use (or ship to your far-flung friends). Just saying.

    Reply

    • anutritionisteats
      Jun 11, 2010 @ 10:51 am

      Oh wow, that sounds amazing!
      So you can freeze them?

      Reply

      • Charlie
        Jun 11, 2010 @ 12:04 pm

        You can once you’ve sauteed (and cooled) the minced mushroom-y, shallot-y, herb-y, duxelle-y goodness. This may have just changed my dinner plans :)

        Reply

  16. Charlie
    Jun 11, 2010 @ 9:20 am

    2 words: Morel. Duxelle.
    Like a deeply umami butter-replacement, it would kill atop slices of grilled sourdough. Also, an excellent excuse to make a (insert favorite protein here)-Wellington. Plus, you can freeze the leftover duxelle for future use (or ship to your far-flung friends). Just saying.

    Reply

    • anutritionisteats
      Jun 11, 2010 @ 10:51 am

      Oh wow, that sounds amazing!
      So you can freeze them?

      Reply

      • Charlie
        Jun 11, 2010 @ 12:04 pm

        You can once you’ve sauteed (and cooled) the minced mushroom-y, shallot-y, herb-y, duxelle-y goodness. This may have just changed my dinner plans :)

        Reply

  17. Tut
    Jun 11, 2010 @ 1:37 pm

    too fun, and funny!

    Reply

  18. Tut
    Jun 11, 2010 @ 1:37 pm

    too fun, and funny!

    Reply

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