Morel Mushroom recipes?

tridogdude

Anyone have some good Morel recipes for BGE? I have already dehydrated about 15lbs of them and also put some away in the freezer. Cooked up a bunch already but not on the egg yet.
This batch was about 3 hours work. Not really work; more like fun. Went back a week later and got another 10 gallons. Could have picked a pickup load if we had the time. Gave a bunch away both fresh and dehydrated.

sodigthisbigcrux

no advice, but a hell of  haul!

GlennM

Wow, all done here about 6 weeks ago

tridogdude

Yeah, they were done here in Alaska a few weeks ago. Where you located at?

RRP

Let's see...down here today was August 1, 2014. Wherethehellareyouatthatyoujustnowfound15pounds? LOL Want to dry a few pounds and trade them for a Rutland gasket or two? 

tridogdude

Let's see. A 5 gallon bucket full of Morels weighs about 10 to 13 lbs. By the time you dehydrate them, they end up at just over a pound. I vacuum seal packages of 1oz and 2oz bags. A 1oz ounce bag re-hydrated is more than enough for several dinners on whatever we are cooking.

So, I take it the Rutland gasket is the felt gasket used for the lid on the BGE? Just asking since the egg is new to me and have not ordered or looked into gasket replacement but know that I need to.

By the way, it feels like mid SeptemberwherethehellI'm@. LOL

Richard Fl

Here you go.  Will trade some homemade spice blends for some shrooms sent to Florida.

Pasta, Lasagna, Mushroom, Stike

INGREDIENTS:

Kosher salt

Good olive oil

12 oz package pound dried lasagna noodles (I used 16oz, and tossed three damaged strips. was just enough)

4 cups whole milk (I used half-and-half)

12 Tbs (1-1/2 sticks) unsalted butter, divided

1/2 cup all-purpose flour

1 tsp freshly ground black pepper

1 tsp ground nutmeg (I used 3/4 lest it be too 'nutmeggy')

1- 1/2 to 2 lbs mixed portabello/shitake and wild mushrooms (I used 4 oz portabella, 8 oz shitake, the rest equal parts morels, black trumpet, oyster, porcini, chanterelle)

1- 1/2 to 2 cups freshly ground Parmesan

Procedure:

1. Preheat the egg to 375/400 degrees. Bring a large pot of water to a boil with 1-tablespoon salt. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain, toss with olive oil to keep from sticking, and set aside.

2. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1-tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

3. Separate the mushrooms stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) sauté pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

4. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

5. Make sure the fire is burning cleanly after start-up. Bake (indirect!)the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. I added a small bit of oak for a rustic smokey flavor to the top, which complemented the mushrooms really well. Allow to sit at room temperature for 15 minutes (while you grill asparagus for a side veggie, and eat the soup)and serve hot.

Recipe Type: Main Dish, Pasta

Source

Author: adapted/modified from a recipe by the Barefoot Contessa

Source: BGE Forum, Stike, 2007/11/04

tridogdude

Oh man, that looks great. Thanks!
Send me a message and we can talk about trading.

allsid

I was on a kick there for a while where I made Crepes with a crab brandy morel sauce.  It consisted of a good amount of butter for the morel sauté with shallot and a deglaze with christian brothers (cheap) brandy and finish with half and half.  I would then add about half a can of the phillips lump crab from Costco and use it as a crepe filling and topping burrito style.  I made this for a 4 day fly fishing float trip and froze it solid then defrosted it before service.  It was amazing and it still gets mentioned from time to time.

The butter-garlic-shallot sauté with a brandy deglaze and cream finish is in general a winner.  Tweak to suit your own taste-

Richard Fl

Just found this on the internet.

http://thegreatmorel.com/recipelinks.html

When I get to my other computer will send you a list of my spice blends.  Looking forward to trading. Richard Fl

tridogdude

Damn, allsid, that looks spectacular. I am trying that one for sure. Thanks for posting it.

RRP

tridogdude said:

So, I take it the Rutland gasket is the felt gasket used for the lid on the BGE? Just asking since the egg is new to me and have not ordered or looked into gasket replacement but know that I need to.

PM just sent to you explaining it all.