This post was first published on May 7, 2010 on Cooking for Seven. I always considered it some of my best work, so of course I wanted to share it here on Buttered Side Up. I also included the original comments because there was some good conversation and suggestions for cooking morels...
TO COOK MOREL MUSHROOMS
- Morel Mushroom
- Salt & Freshly Ground Black Pepper
1) Cut the mushrooms in half lengthwise & remove any dirt or bugs.
2) In a medium skillet, melt a generous amount of butter. Add the mushroom & season with salt & pepper to taste. The mushrooms with release their “juices” and the skillet will become saucy.
3) Cook until most of the liquid is gone & the mushrooms begin to darken. Transfer to a serving bowl and eat/devour immediately.
20 Responses to “A-Hunting We Did Go…”
Hey there! I also discovered your blog through Tastespotting. I bought some morels from the grocery store recently (at $40 a pound!) and read that I should cut them in half, soak them, and then rinse them. I rinsed them pretty thoroughly to remove all of the sand and dirt, but when I took a bite of the cooked morels, they were still realllly gritty. I was so bummed and had to throw them out. Any help would be awesome!