Morel Mushroom Recipes

By NEMS Daily Journal

Cream of Mushroom Soup
2 cups fresh morel mushrooms, chopped
1⁄4 cup finely diced onion
4 tablespoons butter
1⁄4 cup self-rising flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 clove garlic, minced
2 cups chicken stock
2 cups whole milk
1 cup heavy cream
1⁄2 teaspoon Worcestershire sauce
Chopped fresh chives
In a medium skillet, sauté mushrooms and onion in butter. Blend in flour, salt, pepper and garlic. Pour into a large saucepan and add chicken stock, milk, cream and Worcestershire. Cook over medium heat, stirring constantly. Do not boil. Garnish with chives.

Fried Morels
8 good-sized (3-inch) morels
Flour for dusting
1 egg white
1 teaspoon water
1 cup panko breadcrumbs
Salt and pepper
4 tablespoons butter
11⁄2 cups vegetable oil
Slice morels in half lengthwise and place in a bowl of cold water. Swish them around gently to remove dirt and debris and pour water off. Repeat this process four or five more times until mushrooms are thoroughly cleaned. Place them on a cloth towel or paper towel and pat dry.
Place flour in a shallow bowl. In another shallow bowl, whisk together egg white and water. In a third bowl, place breadcrumbs seasoned with salt and pepper.
Melt butter and oil in a skillet until hot.
Dust each mushroom half with flour, dredge in the egg wash and roll in panko. Fry in hot oil until crispy, about 5 minutes a side.