What about morels?

[Oregon Bill]

As it is the season for these wonderful mushrooms, are there any mentions of recipes for them in the historical literature?

[Shotgun Franklin]

Hmmmmmm, they've been used for along time before the Old West but I'd bet you'll find the recipes amoungst the cookbooks of old time settlers and farmers.

[Delmonico]

You can use pretty well any recipe that calls for mushrooms, but around here to do anything but slice them in half, dip in beaten eggs and roll in saltine cracker crumbs and then to fry them in butter or olive oil is considered immorel.

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[Delmonico]

You can always try this also:

http://thegreatmorel.com/recipes.html

[Mogorilla]

I have to say that while I love them in the egg/saltine.  They are incredible if you saute them with some shallots and garlic then add blanched asparagus.  Even better if you can get ramps and replace the shallots.   The flavors go great together.  Add a little chicken broth (like 1/4 cup) and toss with pasta and I am in heaven.   Best simple pasta/sauce ever.

[Ol Gabe]

Delmonico says, "...considered immorel." Im-Morel. Groan...How you can keep a straight face and type that I'll never know!
Best regards and good eating!
'Ol Gabe
P.S. Only a few small greys up here in eastern Iowa so far and they popped up in the yard! Waiting for an 80 degree day to harvest our secret spot, just don't tell anyone.

[Delmonico]

Delmonico says, "...considered immorel." Im-Morel. Groan...How you can keep a straight face and type that I'll never know!
Best regards and good eating!
'Ol Gabe
P.S. Only a few small greys up here in eastern Iowa so far and they popped up in the yard! Waiting for an 80 degree day to harvest our secret spot, just don't tell anyone.

There is a reason I'm not allowed to talk to the new employees at work till they've been there 2 weeks. 

[Oregon Bill]

You know, Del, the egg and saltine recipe is what my relatives swear by. But to me, it covers up the flavor too much. I prefer to slice in half and saute in butter with a bit if minced garlic until they have shrunk and started to crisp. What a gift!

No ramps out West here. I do have a nice young wild turkey jake I plan to cook up with morels on Friday.

 

[Major 2]

I'm reminded of the story my Dad told......

Seem he and his mother were walking, Dad never said how old he was ( I assumed maybe 8 ) That'd be about 1912.
He said, She saw some Morels growing just over a split rail fence in a pasture.
She said "Oh ! those are morel mushrooms get over that fence a get them"

Dad remembered that day and the flavor all his life.... Fresh Morels,
 I remembered him telling me how good they were ....he made it so vivid I wanted to try them...

I found a source of Dried Mushrooms on-line and ordered Morels .... It took maybe 45 years to finally taste them for myself.
They were wonderful and my memories are crystal.

[Ol Gabe]

Ah, memories,
M2's reflections bring back some fond ones...riding horses with my Dad in the hills near the river, him teaching me to look uphill under the leafy forest plants to see the Morels then leaning down and almost falling out of the saddle when picking them, a challenge but lots of fun. His favorite way to fix them was in scrambled eggs fresh from the hen house.
It has been a few years since we were loaded with 'Shrooms, but after foundering ourselves for a couple of weeks we would soak them, slice them, dry them then put them on a cookie sheet and freeze them. Stored in a ziplock freezer bag they would last til Xmas or New Years and would be a mid-winter treat for any meal. We have also used a dehydrator, they shrink down to almost nothing, but when rehydrated swell back up and taste just like fresh ones.
Best regards and good eating!
'Ol Gabe

[Oregon Bill]

Gabe: I agree that dehydrated morels reconstitute almost to fresh. It's a miracle.

[Kent Shootwell]

For them that don't know what they look like: