Morel Mushrooms and Memories (A Recipe)

Morel mushrooms are perfect paired with steak and a salad.

We all have our favorite recipes, and some of them taste all the better because of the memories that are attached to them.

Natalie, a Buyer and Merchandiser for Schneiderman’s, had an opportunity to make one of those recipes with her mom recently and captured the step by step to share with us, along with the story behind it.

Take it away Natalie!

——————–

MN Morel season is upon us.

It's-time-to-make-morel mushrooms - the MN season is here.

I’m not a huge mushroom fan, but I do have a love affair with morels!  My Mom is from NE Iowa and still has relatives there today.  When I was a kid my Mom, Dad and I (and our dog) would travel to “Sam + Lucy’s” in Iowa.  Yes, it was small town, it was “the boondocks” as my Dad used to call it.

In late April or early May we’d get the call that “they’re out” and we would make the drive down for a long weekend of mushroom hunting.  It was not uncommon for us to get grocery bags full of Morels, almost more than we could carry some years.  We’d get back to the house, generally at dark, and Lucy would prepare them – ohh the smell of sautéed morels in fresh farm butter.

Her recipe was simple:

Lucy’s Mederville Morels

Ingredients

  • Fresh morel mushrooms
  • Flour
  • Butter

Directions

Cut the stem to about a half inch, and then cut the mushroom in half the long way.

Prepping the morel mushrooms

Rinse them in a bowl of salt water.  Coat with flour – tap off excess – you don’t want it caked on.

lightly flour the morel mushrooms - don't overcoat

Melt butter in pan, enough to coat the bottom of pan – mushrooms should sizzle when added – add more butter as mushrooms cook if needed.

Saute’ cut side down 3-4 minutes tops.  Lightly salt.

Lightly saute the mushrooms in butter
Turn and sauté  another 3-4 minutes until golden brown and slightly crisp. Lightly salt.

After 3-4 minutes flip the morel mushrooms and saute the other side.

Serve right away – eat them as soon as you can handle the temperature, ideally while still sizzling hot.  The crisp outside and meaty inside will melt in your mouth!

The morel mushrooms are best eaten when they're hot.

If you think of mushrooms as “fungi” well, that may be true, but these are different.  The days of grocery bags of morels are gone, so if you have the opportunity to try them open your mind and take a bite – you may be surprised!

Morel mushrooms with steak and salad.

The post Morel Mushrooms and Memories (A Recipe) first appeared on Schneiderman’s {the blog}.

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6 Responses to Morel Mushrooms and Memories (A Recipe)

  1. Bryan May 24, 2016 at 12:50 pm #

    THESE TRULY LOOK MOUTHWATERING, LADIES! THIS IS A MUST ON MY LIST OF RECIPES TO MAKE. ALTHOUGH, I MUST ADMIT I AM A DIE-HARD MUSHROOM LOVER. THANKS FOR THE GREAT IDEA, CAN’T WAIT TO TRY THEM!

    • PK May 25, 2016 at 12:55 pm #

      Thanks Bryan! If you make them, come back and let us know how they turned out!

  2. Audra May 25, 2016 at 3:49 pm #

    The ‘morel’ of this story is YUM!!

    Thanks for sharing! (From another DIE-HARD MUSHROOM LOVER)

    • PK May 25, 2016 at 9:44 pm #

      Ha! Good one. Thanks for commenting! :-)

  3. larry May 29, 2016 at 7:41 am #

    Yes, I’ve always been suspicious of people who don’t like mushrooms.

    Perhaps, the reason has to do with the thought of growing something in your basement instead of in the sun.

    Perhaps, they’re trying to grow the perfect lawn and a mushroom pops up from time to time.

    Perhaps, they just don’t like the word “shiitake.

    Whatever, those of us who liove mushrooms need to shout it out and share with the unenlightened.

    Thank you for your encouragement this soon-to-be-Memorial Day!

    • PK May 31, 2016 at 9:24 am #

      :-) Good insight on the mushroom situation Larry! :-) Thanks for commenting.

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