Classic Recipes

For a printable PDF of these recipes click here.

Sautéed Morels

Sauté morels in butter. Add salt, pepper, and Worcestershire sauce to taste. Onions may be added also. Serve on steaks, pork chops, chicken breasts, toast, French bread, or just by themselves. Margarine or olive oil may be substituted.

Chicken with Morel Wine Sauce

Slice morels in strips. Sauté 4 chicken breasts that have been pounded to ¼ inch thick in 2 T vegetable oil. Add ¼ to ½ cup white wine. Simmer 20 minutes. Add broth or water, if necessary. Place chicken on serving dish. Cover to keep warm. Measure 1 cup liquid adding if necessary. Melt 2 T butter. Sauté morels and ½ cup thinly sliced onion 3 minutes or until tender. Sprinkle on 2 T flour. Add liquid all at once. Add 1 tsp dried basil, 1 tsp dried rosemary, 2 T chopped pimento (drained), and ¼ tsp pepper. Cook 1 minute more. Spoon over chicken breasts.

Rice Casserole with Morel Mushrooms (GREAT!)

Cut 8 oz. morels into small pieces. Sauté morels, 2 T onions, 1 pkg Uncle Ben’s Original Wild and Long Grain Rice for about 20 minutes in 4 T butter. Place in casserole dish. Add 3 cups chicken broth and seasoning packet from rice. Bake 1 hour in 375-degree oven. Serve with just about any meat entrée as a potato substitute.

The Official Minnesota State Dinner

Ratzloff, John, The Morel Mushroom, Voyageur Press - Stillwater, MN, 1990, Page 61.

Wash 4 oz. wild rice thoroughly and place in a heavy saucepan with 4 cups lightly salted water. Bring to a boil, reduce heat and simmer, covered for 45 minutes. Uncover, fluff with fork, and simmer another 5 minutes, drain.

In 2 T of butter, sauté one medium onion over medium high heat just until the onion turns clear, about four to five minutes. Add 1-lb morels and sauté for 4 minutes, add the cooked wild rice and mix. Keep warm in a 200-degree oven.

Mix 1-cup flour and 1-cup corn meal in a bowl and season to taste with salt and pepper. In a cast-iron skillet, heat 2 T oil over medium high heat. Dredge 4 walleye fillets in the flour/corn meal mix and put them, 2 at a time, into the skillet. Reduce to medium heat. Turn when brown. Test the thick part of the fillet with a fork. When it turns from translucent to white, it is done.

On each plate, place a golden brown walleye, a couple of lemon wedges, and a helping of the morel/rice mixture. Use remaining tablespoon of butter in the skillet and heat on high until it foams. Add 1 T parsley and a little lemon juice. Pour a little over each fillet.

A Favorite Recipe From Chef V'etta O'Brien from Grandma's Kitchen in the Ozarks of Missouri

Sauté about 2 T of butter, about 1 tsp minced garlic, a small amount diced green onions, 4-8 oz fresh morels. Saute 10-15 min. Add a splash of white wine (Chablis). Cook down until moist (not runny).

Nancy Hill's Variations: Add 1/4 c. whipping cream. Cook slowly until the cream takes a brownish color. Adding fresh thyme yet is still another great variation to this recipe.

Note: Using fat free half and half is suitable as well.

Morel Appetizers

Half morels. Dip in egg, then flour and sauté in butter or margarine. Salt and pepper to taste. Lemon juice may be squeezed on.

Take a water chestnut and wrap with a half piece of bacon. Wrap a morel half at a 90-degree angle to the bacon skewer. Cook on grill or in a 400-degree oven for 6 to 9 minutes. Brush with butter twice while cooking.

Cream of Morel Mushroom Soup

8 oz. Morel Mushrooms , fresh or 2 oz. dried

8 T Butter

1 Medium onion

1/2 c. Flour

1 t. Salt

1/4 t. Pepper

14 oz. Chicken broth

1 qt. Half and half

Slice the mushrooms in half very thin and chop the rest. Combine chopped onion and mushrooms in skillet of melted butter. Cook slowly until tender and onions are golden.

In large pan pour half and half and chicken broth. When mushroom mixture is done, add the flour to them gradually to make a roux and stir well. Then add this mixture to the broth mixture and bring to a boil. Boil 1 -2 minutes. Add salt & pepper.

Variations (Add):

Chicken, cooked and chopped

Wild rice, cooked

Salmon and dill

Image Gallery

Licensed & Certified

We are certified and licensed by the State of Minnesota and follow food handling required practices. All of our products are organic, grown in the wild, and picked by hundreds of “hunters” around the Midwest. Please email Nancy if you require license information.

Contact Us

Our season runs mid-April to May each year, and email is checked daily during season, weekly offseason. Thank you.

Address: 19498 CR 38 (mailing only)
City: Goshen, IN