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.

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.