There’s nothing better than some fresh-picked morels lightly sautéed in butter, but if you’re looking for a way to change up your morel routine, here are some new recipes to try from the Iowa State Fair Warden’s Cook-Off and the Iowa Game Wardens’ Cookbook.
Remember, it’s best to learn how to identify mushrooms (including what’s edible and what’s not) in-person from an experienced mushroom hunter.
ALSO READ: 5 Tips for Hunting Morel Mushrooms
Wild Rabbit and Mushroom Salad
- 2 cups cubed roasted wild rabbit
- ½ cup morel mushrooms
- 1 shallot, diced
- 3 hard-cooked eggs, chopped
- ½ cup mayonnaise
- ½ cup chopped celery
- ¼ cup chopped sweet pickles
- ¼ cup sunflower seed meats
- 3 tablespoons pickle juice
- Salt and pepper to taste
- Lettuce and red cabbage leaves for garnish
Combine all ingredients, except garnish. Mix well and chill before serving.
State Fair Warden’s Cook-Off Entry, from the Iowa Game Wardens’ Cookbook
Morel Mushroom Paté
Morel mushroom foragers will enjoy this simple dish that starts sweet on the tongue and finishes with the earthy goodness of morels. Bill Ipsen of New Hampton, an avid morel hunter, shares his recipe. Ipsen, who bakes fresh bread every weekend, often brings a still-warm loaf and mushroom paté to share with friends while trekking for morels. A perfect picnic snack, spread it on bread or crackers. Enjoy in a state park, woods or around a campfire.
Mushrooms can be dehydrated and stored to create a paté later in the year, long after the last morel is harvested. Simply soak the dried morels in water until soft before use.
- 1/4 pound (one stick) unsalted butter
- 13 ounces cleaned fresh morels, chopped
- 1 onion, chopped
- 1/4 cup sherry
- Parsley sprigs
Melt half the butter in a heavy nonstick skillet over medium heat. Sauté mushrooms and onion 4-5 minutes or until soft. Stir in sherry and simmer, stirring until liquid has evaporated. Salt and pepper to taste and cool to room temperature. Transfer to food processor or blender. Add remaining butter and purée until smooth. Transfer to a serving bowl and garnish with parsley. Serve on bread or crackers.
Recipes of Iowa Outdoors cookbook
Morel Mushroom and Leek Soup
- 1 cup morel mushrooms
- 1 cup fresh white mushrooms
- 2 leeks, washed and sliced
- 1 cup beef stock
- 1 teaspoon arrowroot
- ½ cup dry white wine
- 2 large sweet potatoes, chopped
- Zest and juice of one lemon
- 1 cup milk
- 1 cup cream
- Salt and white pepper to taste
Combine all ingredients and simmer 15 to 20 minutes. Enjoy with bread and butter as a full meal or as an appetizer. State Fair Warden’s Cook-Off Entry, from the Iowa Game Wardens’ Cookbook
Morel Mushroom Broccoli Cheese Soup
- 1 cup morel mushrooms
- ½ cup fresh broccoli, chopped
- ¼ cup onion, diced
- ½ cup green pepper, diced
- ½ teaspoon basil
- ½ teaspoon celery seed
- ½ cup cheddar cheese
- 1 cup milk
- 1 tablespoon butter
- ¼ teaspoon black pepper
- 1 tablespoon flour
Cook mushrooms and broccoli. Add celery seed and pepper and cook until tender. Add spices, milk and butter. Thicken with flour. State Fair Warden’s Cook-Off Entry, from the Iowa Game Wardens’ Cookbook
© Candice Newman | Dreamstime.com – Morel Mushrooms
Note: Editorial courtesy Iowa Department of Natural Resources
