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Morel recipes from Kelly Larson
May 23, 2003

Kelly Larson shares two of her favorite recipes using morel mushrooms.

Eitzen, Minn. —

Cream of Morel & Leek Soup

1/2 lb fresh morels, or a few handfuls of dry morels
2 leeks
1/4 lb butter
1-1/2 cup water
2 tbls chicken bouillon paste
1/3 cup flour
1 Qt. 1/2 & 1/2
3 cus whole milk
white pepper

Thinly slice the first two to three inches of the leeks. (I use a little of the light green part) Fresh morels should be cleaned and broken into bite size pieces. In a skillet, melt half a stick of butter and sauté the leeks and fresh morels until the leeks are translucent. If using dried mushrooms, sauté the leeks first, then add the morels. Add 1-1/2 cups water and allow to simmer 10 min. Add the bouillon and set aside.

In a large, non-stick saucepan, melt the remaining butter over medium heat. With a stiff wire whisk, add the flour gradually to make a roux. Add the 1/2 & 1/2 a little at a time, constantly stirring with the whisk. Allow the mixture to heat and thicken slightly before adding more 1/2 & 1/2. The roux should start out very stiff, like play dough, and end up with a consistency of sour cream. Add milk, mushrooms & leeks. Season with white pepper to taste.

Remove from heat and transfer to a double boiler to avoid scalding the soup. Soup will thicken with reheating and may be thinned with a little milk.

Morel Tart with Jarlsberg and Stinging Nettles

(For variation, try substituting Stilton or Gorgonzola cheese, or add a little Prosciutto Ham or good bacon)
3/4 cup fresh morel pieces
1 small onion finely diced
1 garlic clove, minced
2 cups fresh stinging nettles or spinach
3 tbls butter
salt & white pepper
1/2 cup milk
1/2 cup heavy cream
2 eggs
1 prebaked 9-inch pie crust
1/4 lb Jarlsberg cheese, grated

Preheat oven to 450 degrees.

Sauté onion, garlic, morels and nettles or spinach in the butter over medium heat for a minute. Cover and heat for 5 minutes over low heat. Check to see that greens are completely wilted, return to heat if necessary.

Combine milk, cream and eggs and beat well. Spread the mushroom and nettle mix evenly over the bottom of the pie crust. Sprinkle with grated Jarlsberg cheese. Pour the milk mixture into the pie crust, covering the cheese.

Bake the tart for 10 minutes. Then reduce heat to 350 degrees and bake an additional 20 minutes. Check the tart by piercing the center with a fork. Tart is done when fork comes out clean. Rest the tart 10-15 minutes before serving.

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