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Mmm… morels!

IN’s Creative Director, Lori Gerdts, is taking over the blog today to share a few of her favorite morel recipes. Enjoy!

The hunt for these little woodsy gems is a special as the mouthwatering treat they make. From a simple sauté to savory sauces they are sensational. Here are my two of favorite ways to enjoy them:
Mouthwatering Morels  
Lightly dust (dredge) fresh morels (cleaned and sliced in half) with flour seasoned with salt & pepper. Shake off any excess flour to
avoid clumping and over breading. Saute in butter until desired tenderness (10-12 minutes). I love them with a little crunch on the outside!
Tip: A wonderful steak topper or finishing touch to risotto!
Morels & Ramps
Morels & Wine Sauce 
4-6 servings
This seasonal sauce pairs well with fish and chicken dishes!
  • 1 Tbs + 1 teaspoon extra virgin olive oil
  • Pepper, fresh, cracked
  • 4 ramps, sliced or 1 leek, finely chopped
  • 1 large shallot, peeled, finely chopped
  • 8 large morel mushrooms, halved, cleaned
  • 1 Tbs butter, unsalted
  • 2 tsp. white wine vinegar
  • 3/4 cup dry white wine
  • 1 tsp. chicken base
  • 1/2 cup cream
  • 1 Tbs fresh parsley, chopped

1.  Over medium- low heat, add a teaspoon of olive oil and butter to sauté pan. Add the ramps, shallots and morels. Cook until shallots are soft and translucent about 8 minutes.

2. Deglaze the pan by adding the vinegar and white wine and stir. Bring to a boil and simmer for 10 minutes until the wine starts to reduce.

3. Add the cream and chicken base. Stir and simmer for 5-10 minutes, sauce should thicken slightly.

4. Add parsley and pepper to taste.

Serve with Cornmeal Crusted Walleye and Wild Rice Medley for a truly Minnesotan treat. Delicious with tilapia, halibut and chicken too!


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