Morel Basics

Morels, edible wild mushrooms that are prized for their smoky and nutty flavor, will need thorough washing, since they are riddled with nooks and crannies.

In Season: The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year. Dried morels are available year-round and have an even stronger wallop than fresh.

What to Look For: Choose fresh specimens that have a firm yet spongy texture.

How to Store: Fresh mushrooms should be stored with cool air circulating around them. Place them on a tray in a single layer, covered with a damp paper towel and refrigerated for up to five days.

Versatile Morel Wine Sauce

Enjoyable over chicken, beef, vegetables, rice, or pasta.

• 1 lb morels, sliced lengthwise

• 3 tablespoons butter

• 2 green onions, chopped

• 1/2 cup white wine

• Salt to taste

Melt the butter in a skillet and add the morel mushrooms and green onions. Cook until the morels are slightly browned. 

With a slotted spoon, remove the morels and as many onion pieces as you can easily get to a plate. Leave any remaining butter. 

Add the white wine and salt. Boil the liquid until it has evaporated to the consistency of syrup. Watch this carefully to get the right texture. 

Add the morels and green onions back to the skillet and briefly mix everything together. Remove from the heat and serve over anything.

Morels with scrambled Eggs

A hearty cropping of morels in the wild.

Morel recipes with scrambled eggs are some of my simplest but most sought-after culinary pleasures. It makes for a perfect breakfast. Or dinner, if you're not in the mood to cook something complicated.

• 1/2 lb morels, sliced lengthwise
• 1/4 cup milk
• 3 tablespoons butter
• 3 green onions, chopped
• 1/2 dozen eggs, beaten

Melt the butter in a large skillet and add the morels and green onions. Cook until the morels have started to brown.  As the mushrooms are cooking, beat the eggs and the milk together in one bowl.  Pour the beaten egg mixture into the skillet with the mushrooms. Scramble until the eggs are cooked as desired.  Morel recipes with eggs are amazing served over toast.

King Trumpet Basics

The King Oyster Mushroom is low in calories and high in protein. Fresh mushrooms contain 3 percent to 21 percent carbohydrates and 3 percent to 35 percent dietary fiber on a dry-weight basis. Mushrooms also contain a number of essential minerals such as phosphorous, potassium, calcium and iron. They are also an excellent source of thiamin, riboflavin, niacin, biotin and ascorbic acid.

Anti-Cancer Qualities
Richard Sullivan, a member of the Division of Cancer Studies, wrote in an article titled Medicinal Mushrooms that various Pleurotus species, such as eryngii, might be associated with anti-cancer activity, positive effects on the immune system, and anti-viral, antibiotic and anti-inflammatory activities. This might be due, in part, to a key active compound found in king oyster mushrooms known as beta-glucans.

Antioxidants
King oyster mushrooms have high antioxidant content. Antioxidants are found in foods and help to combat harmful and cancer-related chemicals known as free radicals. King oyster contains an antioxidant amino acid called ergothioneine, which is stored in higher concentration in organs exposed to oxidative stress such as the kidney, liver and the eyes.

Blood Cholesterol
King Oyster mushrooms produce compounds known as statins. These drugs stimulate receptors in the liver to help clear low-density lipoproteins from the body. Lovastatin is a chemical specific to the king oyster mushrooms, according to TodaysDietitian.com. Lovastatin may reduce cholesterol in the blood and promote vascular health.

Morel, Fontina & Havarti Pizza

This morel season has proven to be a fantastic one! We've delivered countless boxes to grocery stores all over the Northwest including Haggen Northwest Fresh with stores throughout Washington and Oregon. (Photos and link to digital magazine courtesy of Haggen Northwest Fresh)

We were even featured in Haggen Food's May edition of their Northwest Fresh magazine along with a phenomenal recipe for Foraged Morel, Havarti + Fontina Pizza.