Michael Davis
Morel mushrooms, or *Morchella esculenta*, are a type of edible fungus that grows wild in the forests of North America during spring. They are rich and earthy in flavour, with hints of smoke and hazelnut. They are a rare delicacy, often served as a side dish or appetiser, and can be cooked in a variety of ways, including breaded and fried, or sautéed in butter. This paragraph will explore the steps to follow to sauté morel mushrooms.
| Characteristics | Values |
|---|---|
| Cleaning | Place mushrooms in a pan or bowl, cover with water, add a dash of salt, soak for 10-15 minutes, drain, rinse, and repeat two more times. |
| Trimming | Trim ends of stems, if necessary. |
| Slicing | Slice mushrooms lengthwise in half, or quarter large mushrooms. |
| Coating | Toss with some flour to coat. |
| Pan | Use a 12-inch skillet. |
| Heat | Medium to medium-high. |
| Cooking time | 3-5 minutes or until golden brown, gently stirring occasionally. |
| Additional ingredients | Butter, olive oil, white wine, garlic, thyme, lemon juice, salt, and pepper. |
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What You'll Learn
Cleaning morel mushrooms
Morel mushrooms have a unique, brain-like appearance and an earthy flavour that is sought after by foragers worldwide. They are completely hollow, with a wrinkled, brain-like appearance on the outside of their caps, which come in an array of different shades, including pale brown, yellow, and even black.
Morel mushrooms have a spongy honeycomb-like texture full of crannies that make them a little more difficult to clean than other wild mushrooms. The longer you expose a morel to water, the more they lose their distinct firm yet delicate flesh. Here are some methods to clean morel mushrooms:
Shake the mushrooms
The first step is to gently shake loose dirt and debris from the mushrooms. Place your mushrooms in a paper bag or a lidded colander and gently shake. Do not shake too vigorously or you might damage the morels.
Use a saltwater bath
Dissolve two tablespoons of salt in a large bowl of cool water. Submerge the mushrooms in the water. Gently swish them around to remove more dirt. Lift the mushrooms out of the water and place them on a paper towel. If the water is especially dirty after the bath, refresh the bowl with clean water and repeat this step.
Dry the mushrooms
Pat your clean morel mushrooms dry with a paper towel or clean kitchen towel. Make sure to dry all the water from the mushrooms' nooks and crannies.
Other tips:
- Before washing or cooking, always slice the entire mushroom in half lengthwise to inspect for dirt or insects.
- Fresh morel mushrooms may be soaked in salt water for an hour to help get rid of bugs.
- If your morels are discoloured, decaying, or mouldy, don't eat them. The same goes for morels that have a foul odour or appear very dried out.
- It is important to clean morels only just before using. The morels will absorb a bit of water in the cleaning process, making them more susceptible to mould or rotting if stored afterward.
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Choosing the right oil
Olive oil has a relatively low smoke point, making it suitable for sautéing, as morel mushrooms require a medium-high heat. It adds a fruity, slightly bitter flavour to the dish, which pairs well with the earthy tones of the mushrooms. Extra virgin olive oil, with its more robust flavour, can be a good choice, but light or refined olive oil will let the flavours of the mushrooms shine through.
Butter, on the other hand, adds a rich, creamy flavour and texture to the dish. It has a lower smoke point than olive oil, so it's essential to watch the heat when using butter. Clarified butter, or ghee, has a higher smoke point and can be a good alternative if you want the flavour of butter without the risk of burning.
Margarine is another option, though it tends to have a milder flavour than butter. It has a similar smoke point to butter, so it's important to keep the heat at a medium setting to avoid burning.
When using olive oil and butter together, add the oil first, as its higher smoke point will prevent it from burning while you wait for the butter to melt. This combination offers a rich, complex flavour that enhances the taste of the mushrooms.
In summary, when choosing the right oil or fat for sauteeing morel mushrooms, consider the smoke point and flavour of the oil in relation to the heat required and the desired taste of the dish. Olive oil, butter, margarine, or a combination of these, can all be excellent choices, depending on your personal preference and culinary goals.
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Cooking time and technique
Before cooking morel mushrooms, it is important to clean them thoroughly. Place the mushrooms in a pan or bowl and cover them with water. Add a dash of salt and soak for 10 to 15 minutes. Drain, rinse, and repeat the process two more times to remove any grit or dirt. Pat the mushrooms dry with a paper towel. You can also trim the ends of the stems if needed.
Once the mushrooms are cleaned and prepared, it's time to start cooking. Heat a large skillet on medium-high heat and add olive oil or butter. You can also use a combination of both for extra flavour. Add the mushrooms to the skillet and cook without disturbing for 2-3 minutes. This will allow them to develop a nice golden brown colour. Then, stir and cook for an additional 2-3 minutes until they are fully browned and softened. The browning may be difficult to determine due to the natural colour of the mushrooms, so keep an eye on the pan for any signs of browning.
At this point, you can add additional ingredients like shallots, thyme, or garlic to enhance the flavour. Cook these ingredients together with the mushrooms for about 4 minutes, stirring occasionally. Then, add butter, parsley, and lemon juice to the skillet. Stir everything together to melt the butter and blend the ingredients. Remove from heat and sprinkle with lemon zest, salt, and pepper to taste.
The total cooking time for the morel mushrooms should be around 15-20 minutes, depending on the size of the mushrooms and your desired level of doneness. It's important to cook morel mushrooms thoroughly before consuming them. They are typically served as a side dish or appetizer and can be paired with steak, pasta, toast, or roasted potatoes.
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Adding other ingredients
Sauteed morel mushrooms can be combined with a variety of other ingredients to create a delicious dish. Here are some ideas for ingredients that complement morel mushrooms well:
Herbs and Spices
Fresh herbs such as thyme (both regular and lemon thyme varieties) can enhance the flavour of the dish. Parsley and lemon zest can also be added for a refreshing touch. Additionally, seasoning the mushrooms with salt and pepper can bring out their natural flavour.
Butter and Oil
Butter is a classic pairing with morel mushrooms, adding richness and a nutty flavour. Olive oil is also commonly used, providing a fruity and healthy fat option.
Vegetables
Morel mushrooms go well with a variety of vegetables. Asparagus, green garlic, and shallots are popular choices, adding a touch of freshness and flavour to the dish. You can also experiment with other alliums like spring onions, green onions, or leeks if you're looking for a milder flavour profile.
Wine
White wine, especially sherry wine, can be added to the dish to impart a unique flavour. It can be used to deglaze the pan, releasing all the delicious brown bits stuck to the cooking surface. Vegetable broth can be used as a non-alcoholic alternative.
Meat
If you're looking to add protein to your dish, consider serving the sauteed morel mushrooms with steak. The earthy flavour of the mushrooms complements the hearty flavour of beef.
Cheese
Cheese can be a wonderful addition to the dish, providing a creamy and savoury element. Goat cheese is a popular pairing, often served with toasted crostini or French bread. Shaved Parmesan cheese is another option, adding a salty and nutty flavour to the mushrooms.
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Serving suggestions
Sauteed morel mushrooms can be served in a variety of ways as a delicious appetizer, side dish, or sauce. Here are some serving suggestions:
Appetizer
Morel mushrooms can be served as an appetizer with toasted crostini and goat cheese. You can also sprinkle some sea salt over the mushrooms to taste.
Side Dish
Sauteed morel mushrooms make a great side dish. You can serve them with a variety of main courses, such as lasagna, chicken, beef tenderloin, or scrambled eggs. They can also be served with fresh sauteed vegetables or simply enjoyed on their own.
Sauce
Morel mushrooms can be used to make a creamy sauce that goes well with risotto or noodles. To make the sauce, saute the mushrooms in walnut oil or other common oils like canola. Then, simmer them with Madeira cooking wine, whipping cream, chives, and rosemary until you achieve a bubbly, creamy consistency.
Other Suggestions
When sauteing morel mushrooms, you can add ingredients like butter, olive oil, white wine, garlic, and fresh thyme to enhance their flavor. You can also cook them with minced shallots, soy sauce, lemon juice, and chicken stock or water to create a creamy sauce.
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