MOREL MUSHROOM COST RECIPES

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FRIED MOREL MUSHROOMS - RECIPES - FAXO



Fried Morel Mushrooms - Recipes - Faxo image

It's morel mushroom hunting season! The best way to prepare morels after cleaning them is coating the mushrooms in flour and then frying them in vegetable shortening. That's it! Yum!

Provided by Faxo

Prep Time 20 minutes

Cook Time 8 minutes

Number Of Ingredients 4

1 lb. fresh morel mushrooms
1 c. all-purpose flour
1 c. vegetable shortening
salt, to taste

Steps:

  • Gently brush off any dirt from mushrooms; cut off ends; cut mushrooms in halves lengthwise. Place mushrooms in a large bowl; cover with cold, lightly salted water; refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water; rinse; repeat two more times. The crevices of the mushrooms may hold tiny stones, dirt or insects, so thoroughly rinse mushrooms a final time; allow to drain on paper towels. Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour; tap off excess; gently lay mushrooms in the hot shortening. Fry until golden brown and flour coating is crisp, 5 - 8 minutes, turning often. Drain morels on paper towels. Salt to taste. Serve hot. 4 servings.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

MOREL MUSHROOM CARBONARA | THE STARVING CHEF



Morel Mushroom Carbonara | The Starving Chef image

Dress up classic carbonara with wild morels, fresh spinach and a dash of red pepper flakes for an amazing weeknight meal.

Provided by THESTARVINGCHEFBLOG.COM

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

4 servings thin spaghetti OR angel hair spaghetti
½ cup reserved pasta water
4 morel mushrooms, sliced thin
8 cloves garlic, roughly chopped
4 slices bacon, chopped
½ cup Parmesan cheese, shredded
2 whole eggs
2 egg yolks
1 tsp pepper OR lemon pepper
2 cups fresh spinach
2 tbsp white wine
2 green onions, chopped for topping
1 tsp red pepper flakes, for topping

Steps:

  • Fill the Dutch oven with water and bring to a boil. Cook the noodles according to the instructions on the box. Reserve 1/2 cup of the pasta water and drain the rest. Set cooked noodles aside.
  • Dry the Dutch oven completely over high heat then add the chopped bacon. Cook until just starting to crisp, about 5-8 minutes. Remove the bacon from the pot but leave the grease.
  • Fry the morels and chopped garlic in the bacon grease until the garlic is beginning to brown and the morels have shrunk in size, about 3-4 minutes.
  • Deglaze the pot with the white wine then add the noodles and stir until the bacon and morels are evenly distributed throughout the noodles. Reduce the temperature to medium.
  • In a small bowl, whisk together the eggs, yolks, Parmesan and pepper. Slowly stir in the warm reserved water. Slowly pour the egg mixture over the noodles, stirring the entire time. You don't want to scramble the eggs so the slower you pour, the better.
  • Stir in the spinach and continue to cook for another 3-4 minutes, until the spinach is wilted and a thick, creamy sauce has formed.
  • Return the bacon to the pot and remove from heat. Serve with a pinch of red pepper flakes and green onions on top. Enjoy!
  • To reheat, add two tablespoons of water priror to microwaving for 90 seconds. Leftovers keep for up to one week in the fridge.

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