When it comes to gourmet meals, few ingredients can elevate a dish like dried morel mushrooms. With their rich, earthy flavor and velvety texture, these luxurious fungi are a chef’s dream come true. Whether you’re a seasoned cook or just starting to experiment with new flavors, incorporating dried morel mushrooms into your recipes is sure to impress even the most discerning palates.
In this article, we’ll explore 18 savory dried morel mushroom recipes that will take your meals from ordinary to extraordinary. From creamy risottos and rich sauces to hearty soups and satisfying main courses, these dishes showcase the versatility of dried morel mushrooms and offer a range of flavors and textures to suit any taste.
Creamy Dried Morel Mushroom Risotto
Elevate your risotto game with this creamy and rich recipe featuring dried morel mushrooms. This dish is perfect for a cozy dinner party or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dried morel mushrooms, rehydrated and sliced
– 1/2 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When rice is cooked, stir in rehydrated morel mushrooms, Parmesan cheese, and butter.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Pan-Seared Steak with Dried Morel Mushroom Sauce
Elevate your steak game with this rich and savory dish, perfect for a special occasion or a cozy night in.
Ingredients:
– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp salt
– 0.5 tsp black pepper
– 8 oz dried morel mushrooms
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1/4 cup heavy cream
– 1 tbsp butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season steak with salt and pepper.
3. Heat olive oil in a skillet over high heat. Sear steak for 2-3 minutes per side, or until cooked to desired level of doneness.
4. Transfer steak to the oven and cook for an additional 5-7 minutes, or until cooked through.
5. Meanwhile, rehydrate dried morels by soaking them in hot water for 10 minutes. Drain and chop.
6. In a saucepan, sauté garlic and butter over medium heat. Add wine, cream, and chopped morels. Simmer until sauce thickens, about 5-7 minutes.
7. Serve steak with mushroom sauce spooned over the top.
Cooking Time:
– Steak: 10-12 minutes total
– Mushroom Sauce: 5-7 minutes
Dried Morel Mushroom and Thyme Soup
This recipe combines the earthy flavor of dried morel mushrooms with the herbal notes of thyme, creating a rich and satisfying soup perfect for a cozy evening.
Ingredients:
– 1 cup dried morel mushrooms
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the dried morel mushrooms, chicken broth, and thyme sprigs to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional thyme if desired.
Cooking Time: 25-30 minutes
Wild Rice Pilaf with Dried Morel Mushrooms
This hearty pilaf is a perfect combination of nutty wild rice, earthy dried morels, and aromatic herbs. It’s a great side dish or base for many main courses.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 1/4 cup dried morel mushrooms, rehydrated in hot water and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the wild rice and cook according to package instructions using 2 cups of water.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, thyme, rehydrated morels, salt, and pepper to the skillet. Cook for an additional 1-2 minutes.
4. Once the wild rice is cooked, fluff it with a fork and add it to the skillet. Stir until well combined with the morel mixture.
5. Serve hot or at room temperature.
Cooking Time: 45-50 minutes
Dried Morel Mushroom and Leek Quiche
Elevate your brunch game with this savory Dried Morel Mushroom and Leek Quiche recipe. This earthy combination of dried morels, caramelized leeks, and creamy eggs is sure to impress.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup dried morel mushrooms, rehydrated in hot water and drained
– 2 medium leeks, thinly sliced and caramelized (see note)
– 3 large eggs
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Arrange the caramelized leeks and rehydrated morels in a layer on one half of the pastry, leaving a 1-inch border.
5. Pour the egg mixture over the vegetables.
6. Fold the other half of the pastry over the filling to form a triangle or a square shape.
7. Brush the edges with a little water and press gently to seal.
8. Bake for 35-40 minutes or until golden brown.
Note: To caramelize leeks, cook sliced leeks in butter over medium heat, stirring occasionally, until tender and lightly caramelized (about 20-25 minutes).
Braised Chicken with Dried Morel Mushrooms
This classic French dish combines the rich flavors of chicken and mushrooms, perfect for a cozy dinner party or special occasion.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup dried morel mushrooms, rehydrated in hot water
– 2 tbsp butter
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup white wine (optional)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F.
2. Season the chicken with salt and pepper.
3. In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add rehydrated morel mushrooms and cook for an additional 2 minutes.
5. Add the chicken to the pot, then pour in the broth and wine (if using). Bring to a simmer.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Braise for 25-30 minutes or until the chicken is cooked through and the sauce has thickened.
8. Season with thyme and serve hot.
Cooking Time: 25-30 minutes
Dried Morel Mushroom and Garlic Butter Pasta
Elevate your pasta game with this rich and savory dish, featuring the earthy flavor of dried morel mushrooms and the pungency of garlic butter.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1/2 cup dried morel mushrooms
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, combine dried morel mushrooms and 2 tablespoons butter. Heat over low heat, stirring occasionally, until mushrooms are rehydrated and fragrant (about 5 minutes).
3. Add garlic and remaining 2 tablespoons butter to the saucepan. Cook for an additional minute, stirring constantly.
4. If using white wine, add it to the saucepan and cook until reduced by half (about 2 minutes). Season with salt and pepper to taste.
5. Combine cooked pasta, mushroom-garlic mixture, and reserved pasta water. Toss until well coated and heated through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Duck with Dried Morel Mushroom Gravy
A show-stopping main course that combines the rich flavors of roasted duck with the earthy delight of dried morel mushroom gravy. This recipe is perfect for a special occasion or dinner party.
Ingredients:
– 1 (3-4 lb) duck, patted dry
– 2 tbsp olive oil
– 2 tsp salt
– 1 tsp black pepper
– 1/4 cup dried morel mushrooms, rehydrated in hot water and drained
– 2 cups chicken broth
– 1/4 cup red wine (optional)
– 2 tbsp butter
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together salt, pepper, and olive oil.
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Roast the duck in the preheated oven for about 30-40 minutes per pound, or until it reaches an internal temperature of 165°F (74°C).
5. Meanwhile, melt butter in a saucepan over medium heat. Add rehydrated morel mushrooms and cook until fragrant, about 1 minute.
6. Add chicken broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
7. Serve the roasted duck with the dried morel mushroom gravy spooned over the top.
Cooking Time: Approximately 1-2 hours
Dried Morel Mushroom and Spinach Stuffed Chicken
A flavorful and savory dish that combines the earthy taste of dried morel mushrooms with the nutty flavor of spinach, all wrapped up in a tender chicken breast.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup dried morel mushrooms, rehydrated in hot water and chopped
– 1/2 cup fresh spinach leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together the rehydrated morel mushrooms, chopped spinach, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the mushroom-spinach mixture, dividing it evenly among the four breasts.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until the chicken is cooked through and the stuffing is heated through.
Cooking Time: 25-30 minutes
Herbed Dried Morel Mushroom Stuffing
Elevate your holiday gatherings with this savory and aromatic stuffing, featuring the earthy flavor of dried morel mushrooms.
Ingredients:
– 1 cup dried morel mushrooms
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups cubed white bread (day-old)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Stir in the dried morel mushrooms, thyme, rosemary, salt, and pepper. Cook for 2-3 minutes.
6. In a large bowl, combine the bread, mushroom mixture, and chicken broth. Toss until the bread is evenly coated.
7. Transfer the stuffing to a greased 9×13-inch baking dish.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Dried Morel Mushroom and Gruyère Tart
Elevate your appetizers with this earthy and savory tart, perfect for a cozy evening or special occasion.
Ingredients:
– 1 package dried morel mushrooms, rehydrated in hot water
– 1 sheet puff pastry, thawed
– 2 tablespoons unsalted butter, softened
– 3/4 cup grated Gruyère cheese
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on prepared baking sheet.
3. In a small bowl, mix together rehydrated morel mushrooms and softened butter. Spread mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle Gruyère cheese over the mushroom mixture.
5. Fold the edges of the pastry up to form a crust, pressing gently to seal.
6. Brush the egg wash over the crust to give it a golden glaze.
7. Bake for 25-30 minutes or until the pastry is golden brown and puffed.
Cooking Time: 25-30 minutes
Beef Bourguignon with Dried Morel Mushrooms
This rich and flavorful French dish is a hearty beef stew cooked to perfection with dried morel mushrooms, onions, carrots, and bacon. The slow-cooked broth is infused with the earthy flavor of morels, resulting in a velvety sauce that coats tender beef perfectly.
Ingredients:
– 2 pounds beef chuck roast, cut into 2-inch cubes
– 1/4 cup dried morel mushrooms
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 1 cup red wine (Burgundy or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add bacon, cook until crispy, then remove.
2. Add beef cubes, cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, carrots, and morels to the pot. Cook until vegetables are tender, about 10 minutes.
4. Add red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return beef to pot, cover, and simmer for 2-3 hours or until meat is tender.
6. Serve with crusty bread and enjoy!
Cooking Time: 2-3 hours
Dried Morel Mushroom and Asparagus Risotto
Elevate your risotto game with the earthy flavor of dried morel mushrooms and the tender crunch of asparagus.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dried morel mushrooms, rehydrated in hot water and drained
– 1 pound fresh asparagus, trimmed
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add Arborio rice; cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in rehydrated morel mushrooms and asparagus. Cook for an additional 2-3 minutes or until asparagus is tender.
5. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Grilled Pork Chops with Dried Morel Mushroom Relish
Elevate your grilled pork chops with a savory and earthy relish featuring dried morel mushrooms.
Ingredients:
– 4 pork chops (1 inch thick)
– 1/2 cup dried morel mushrooms
– 1/4 cup chicken broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small saucepan, combine dried morels, chicken broth, and olive oil. Bring to a simmer over low heat and cook until rehydrated, about 10 minutes.
3. Add garlic and honey to the mushroom mixture; season with salt and pepper.
4. Grill pork chops for 5-6 minutes per side or until cooked through.
5. Brush the dried morel relish onto the grilled pork chops during the last minute of cooking.
6. Serve immediately, garnished with fresh thyme leaves.
Cooking Time: 15-20 minutes
Dried Morel Mushroom and Truffle Oil Pizza
Experience the earthy flavors of France with this decadent pizza featuring dried morel mushrooms and truffle oil.
Ingredients:
– 1 pre-baked pizza crust (homemade or store-bought)
– 1/4 cup dried morel mushrooms, rehydrated in hot water
– 2 tablespoons truffle oil
– 1/4 cup caramelized onions (store-bought or homemade)
– 8 ounces mozzarella cheese, shredded
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spread the rehydrated morel mushrooms evenly over the pizza crust.
3. Drizzle the truffle oil and caramelized onions over the morels.
4. Sprinkle the mozzarella cheese over the top.
5. Season with chopped thyme leaves, if desired.
6. Bake for 12-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 12-15 minutes
Lobster Bisque with Dried Morel Mushrooms
Rich and creamy, this lobster bisque is elevated by the earthy flavor of dried morel mushrooms.
Ingredients:
– 1 lb lobster meat (claw and body)
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup dry white wine
– 1/2 cup heavy cream
– 2 cups fish stock
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 dried morel mushrooms, rehydrated in hot water and sliced
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add wine, heavy cream, fish stock, paprika, salt, and pepper. Stir to combine.
3. Add lobster meat; simmer for 5-7 minutes or until heated through.
4. Stir in rehydrated morel mushrooms. Serve hot, garnished with chopped chives or parsley if desired.
Cooking Time: 20-25 minutes
Dried Morel Mushroom and Wild Mushroom Ragout
This hearty ragout is a perfect blend of earthy flavors, featuring the rich aroma of dried morel mushrooms and a medley of wild mushrooms. Serve over crusty bread or with pasta for a cozy dinner.
Ingredients:
– 1 cup dried morel mushrooms
– 2 cups mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 4 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup white wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the wild mushrooms; cook until they release their liquid and start to brown, about 8-10 minutes.
4. Add the dried morel mushrooms, white wine, beef broth, and thyme; stir well.
5. Reduce heat to low and simmer for 15-20 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Savory Dried Morel Mushroom Bread Pudding
Elevate your snack game with this rich and savory bread pudding, infused with the earthy flavors of dried morel mushrooms. Perfect for a cozy evening or as a unique appetizer.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1/4 cup unsalted butter, melted
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon dried morel mushrooms, rehydrated in hot water and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine bread, melted butter, heavy cream, Parmesan cheese, morel mushrooms, and thyme.
3. Season with salt and pepper to taste.
4. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown and set.
5. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to elevate your cooking with these 18 delectable recipes featuring dried morel mushrooms. From creamy risottos and savory sauces to hearty stews and elegant tarts, these dishes showcase the rich flavor and versatility of this gourmet ingredient. Indulge in pan-seared steak with a decadent mushroom sauce or opt for comforting options like wild rice pilaf or braised chicken with mushrooms. Whether you’re a seasoned chef or a home cook looking to impress, these recipes are sure to delight your taste buds and leave you craving more.
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