Wont be long…….

As it rolls into February I cant help but think of the upcoming morel season! Theres nothing I enjoy more than a fresh brown trout off the grill and a HUGE plate of morels, with of course a High Life or three! Wont be long……

Now I’m hungry

With the moisture so far this year it should be a good season

Speaking of morels I may have to fry some up tonight with some crappie fillets!!!

Ed

It will be interesting how many spores survived the floods around my farm. We had all the flooding (like many people in the midwest) in Fall of 07 and again in June of 08. I picked a total of about one 2 gallon bucket full this last spring. Will be interesting to see how they rebound…

Geez, those pics make my mouth water. Didn’t know people canned them. I have preserved morals every possible way……. I thought
Care to share your recipe or a how to Ed?

You bet I’ll share, we’ve tried freezing and dehydrating and this is absolutely the best way we’ve found. You can’t tell them from fresh picked.

A “Canning” recipe
I found a canning recipe and I think I might like this better than freezing or drying.
Sterilize wide mouth pint canning jars and add 1 teaspoon canning salt.
Fill jars with Morels……They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.
Add room temperature distilled water or reverse osmosis (r/o) water straight from the tap
Pressure cook for 30 minutes at 10 lbs pressure.
BOY do these look beautiful…….when the mushrooms come out of the pressure canner there look like the jar has a lot of water on the bottom….when cooled the morels seem to sick toward the bottom …..They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.
NOTE: DON’T throw the water you drain off the mushrooms away …add it to your gravy ……..ITS the BEST.
<H2)follow up note: Make sure you note that mushrooms of any type should never be canned in quarts…..pints or half pints/jelly jars.

ED

wow those look GOOOOOOD!

Thanks for the recipe Ed. Hope to find enough of em this spring so I can try it. Didn’t have much luck last year.

I also have a recipe for after they are canned, Morel Mushroom Alfredo. If you think you want to try it let me know and put that recipe up also.

Ed

You bet! Throw it at us! Im a big fan of alfredo

I’ve had a lot of people ask me make this at outings I go to here in Iowa.

Morel Mushroom Alfredo

2 Tbs.- cooking oil
1small – onion
2 pints – canned morel mushrooms
1 carton – whipping cream
Seasoned salt to taste.
1 package – grated 5 cheese from Kraft
1 package linguine

Cook linguine according to package.
In a deep frying pan sauté onion in oil until tender, add 2 pints of mushrooms, including liquid, bring to a boil, add whipping cream and stir in, let simmer for about 3 min. add whole package of cheese and stir till melted.
Pour over strained noodles and mix. Add some cracked pepper from a mill to taste.
Enjoy.

Ed

Sounds great! Definately going to give that a go this spring! Thanks