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The "Best" Morel Recipes

Roger's Fried Morels

1/2 lb. Morel mushrooms

1/2 stick butter (more if needed)

1/4 c. flour

white wine

Cut mushrooms in half lengthwise; lightly sprinkle with a very dry white wine, just enough so dusting of flour will stick. Melt butter in hot skillet in which morels are placed, being sure butter comes in contact with spore bearing ridges and pit of cap, which carry the flavor.

Saute12 to 15 min. on both sides until somewhat crisp. Enjoy this dish with a cold brew and savor the moment. "It just doesn't get any better than this." -------Roger Thurow

The Best Morel Souffle -- Gift From Michigan Mushroom Hunters

1/2 lb. Morels, chopped 3 T butter, more if needed cream 3T flour

salt, pepper 4 egg yolks 5 egg whites beaten until stiff bread crumbs

Saute Morels in butter 5 min. Remove from pan with slotted spoon. Pour mushroom juice into measuring cup; add enough cream to make 3/4 cup. Return liquid to pan and add flour. Cook on low heat until smooth and thick. Remove from heat, add salt and pepper to taste. Add Morels, mix and add egg yolks one at a time until smooth and well blended. Fold in egg whites; pour mixture into well buttered souffle dish. Sprinkle with bread crumbs, dot with butter. Bake 30 to 35 min. at 375 degrees or until top springs back when lightly touched.

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