Sautéed Morel Mushrooms Recipe (2024)

FAQs

What is the best way to eat morel mushrooms? ›

Morel mushrooms tossed with a little flour and sauteed in butter is the purists' way to enjoy these seasonal delicacies.

Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening. Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

Buying and cleaning morel mushrooms

Never eat raw or undercooked morels, and avoid eating them when consuming alcohol, as morels contain small amounts of hydrazine toxins. These are destroyed when cooked, but can still cause issues in people with a sensitivity to mushrooms.

While a soak isn't necessary, it is a good way to clean morels and make sure that there's no dirt or bugs in any of the crevices. The best way to soak morels is to place them in a bowl of lightly salted water for about five minutes. Once the soak is done, be sure to thoroughly pat the morels dry.

Avoid those that are bruised or slimy. Practice safe storage methods. Store morels in breathable packaging such as a paper bag at a temperature of 40° F or below. Avoid using plastic bags for storage, because plastic bags cause the mushrooms to “sweat,” which promotes growth of bacteria and molds.

It is best to cut the morel with a knife an inch or less of the stem. The stem is totally edible and delicious, it is simply not industry standard to have a very long stem and the longer you go the more likely it will be dirty, sandy, gritty. If you pluck, your mushroom will be dirty and frayed.

Sauté morel mushrooms about five minutes or until golden brown and crispy.

Note the discoloration and decaying taking place along the stem and just under the cap. You also should be able to see the moldy white creaming texture setting in. This type of decay is not an uncommon trait on the yellow morels – another indication the morel is a bit sickly.

Resist the urge to hoard your morels; they are best eaten within four days of picking them. 4. Keep them fresh in a brown bag or a bowl with a damp paper towel over them in the fridge—if you don't use them in five days, they're history.

Look at each morel closely, and leave behind any that are soft and mushy. Don't worry about worms, as there will always be worms, but you will thwart them, my friend. If you see a patch of fuzzy white stuff in one of the 'shroomy crevices, don't worry about that either, as it's not mold but the sign of a worm.

What are the symptoms of morel mushroom poisoning? ›

An investigation into this outbreak found that consumption of morels at the restaurant was strongly associated with GI illness. Consumption of raw morels was more strongly associated with illness than was consumption of partially cooked morels, although even partially cooked morels were associated with illness.

😅 For certain mushrooms, like Morels and Oysters, a *short* soak in water/saltwater is not going to harm their texture and will quickly draw out/kill bugs and larvae that may be inside. I would not suggest more than a couple tablespoons of salt per few cups of water, as the mushrooms may become too salty.

Morel mushrooms don't need much to be at their best—just a simple sauté with minced shallot, garlic, butter, and a couple flavor-enhancing secret ingredients. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Consumption of morel mushrooms, which are generally considered edible, was strongly associated with gastrointestinal illness. A dose-response relationship was identified, and consumption of raw morel mushrooms was more strongly associated with illness than was consumption of those that were at least partially cooked.

Resist the urge to hoard your morels; they are best eaten within four days of picking them. 4. Keep them fresh in a brown bag or a bowl with a damp paper towel over them in the fridge—if you don't use them in five days, they're history.

Morel mushrooms contain a lot of vitamin D. They are also a low-fat, plant-based food that makes a great addition to a heart-healthy diet as an ingredient or as a meat substitute. Adding more plant foods to your diet can lower your cholesterol, give you more energy, and supplement your diet with a wealth of nutrients.