How to Cook Morel Mushrooms—If You're Lucky Enough to Find Some

One of the most tasty and treasured mushrooms on Earth, morels are only available in the wild for a short season. Here's how to make the most of these delectable fungi—if you're lucky enough to find some.

Why Morels Are So Coveted

Since they're next to impossible to farm or raise (although it's being done), morels are gathered in their native, wild habitat. They're fairly rare—hence the fierce competition come mushroom hunting season—only popping up in specific weather conditions and for just a few months each spring. Their scarcity is a big reason they sell for top dollar (one pound can sell for anywhere between $30 and $90).

Unlike some other varieties of mushrooms that can err on the slimy side, morels have a nutty, toasted flavor and meaty texture that stands up beautifully once cooked.

So how do you cook these treasures? First (and very importantly), give them a good clean, then consider one of these delicious methods.

How to Cook Morel Mushrooms

Once your morels are sufficiently cleaned (thoroughly rinsed in cold water, then briefly soaked in lightly salted water), you're ready to start cooking.

Fry Morels

Frying is probably the most popular method for how to cook morel mushrooms. Here's how to do it so you can enjoy them right out of the pan or with burgers or in other dishes.

• Preheat the skillet over medium heat and melt a good chunk of butter. The amount you'll need depends on how many mushrooms you're preparing. If needed, you can always add more butter as you go.
• Prep your coating or breading. Some folks swear by just a bit of flour, others by seasoned bread crumbs. Crushed crackers are a favorite because they're already seasoned (even if just with salt). Crush the crackers in a zip-top bag and dump them into a bowl.
• Crack a couple of eggs in a separate bowl and beat well.
• Coat the cleaned morels in egg, then crackers, and pop them in the butter-coated skillet. Sauté about five minutes or until golden brown and crispy. You'll have everyone reaching for more.

Sauté Morels

Sautéeing is a splendid way to showcase the pure flavor of morels. For the best results, cook small batches (only in a single layer) in a dry skillet for five minutes, and turn them a few times until they're golden brown and tender. Remove one batch, then replace with the next until you have all the morels tender. Season as desired.

For more flavor, follow the directions in this Sautéed Mushroom Medley and return all the mushrooms to the skillet, adding equal parts butter and oil. Stir in some diced shallots and a dash of bourbon, and cook until the liquid has evaporated. Season to taste with salt and pepper.

Put Morels on Pizza

Pretty much anything can be enjoyed in pizza form. But skip sausage and pepperoni, and go for a full-on celebration of spring. Toss halved morels and diced asparagus in a skillet with shallots, fresh thyme, and a splash of white wine for a next-level pizza topping. Alongside Gruyère cheese, the morels really shine.

Simmer Morels

To create a side dish or sauce (for some delicious risotto or over noodles?), experiment with this Mushroom Fricassee (creamy stewed sauce). Sauté morels in walnut oil to echo the nutty qualities of the mushrooms (more common oils, like canola, will also work just fine), then simmer them to tender, bubbly perfection with Madeira cooking wine, whipping cream, chives, and rosemary.

Bake Morels in a Quiche or Savory Tart

In a quiche or a tart, morels make a delightful addition to any brunch menu. Cook the mushrooms in bacon drippings, then combine with eggs, bacon, green onions, thyme, and cheese to fill a flaky, buttery pastry crust. Use our wild mushroom tart as your inspiration.

These are the five best ways to cook morel mushrooms, since they really allow the morels themselves to take center stage. If you'd prefer to keep their flavor and texture a bit quieter, though, consider cooking them in butter, or olive oil, and stuffing them inside ravioli or blending them into mushroom patties for a meatless burger substitute.