How Do You Cook Morels in the Woods?

There’s absolutely nothing better after a successful morel mushroom hunt than treating yourself to fresh cooked morels!  The only thing you need to figure out is whether to cook them smack in the middle of the woods or wait until you get home.  We highly recommend the woods option for snarfing those little tidbits of euphoria! 

John Ratzloff, Master Roon, in his romping book The Morel Mushroom relays the decadent indulgence of eating freshly picked morels right there in the woods: 

You sit there on a stump or rock, often covered with mud and wood ticks, dressed in torn clothing. Your hands and forearms are scraped and bleeding from crawling through prickly ash. . . . On the inside, you feel anything but poor. . . When you smell the morels frying in the butter, watch them sizzle and give up their juices, taste, chew and swallow the mushrooms. . . and eat the torn chunk of chewy French bread you use to mop up the pan, you have actualized a blessing kings pray to gods for.  You are far away from the frantic, desolate pursuit of material wealth and all of its hollow rewards.  You are a long way from shopping in stores and the gewgaw fare of modern consumerism.  You are alive and very well.            

Some people bread morels with flour or cornmeal, add onions, garlic, salt, pepper, eat them on bread, with bacon, in omelettes-but that dilutes their rich, unique flavor. Morels have a rich, earthy flavor that is best enjoyed completely unadulterated! No salt, no pepper, no egg, no flour, no cornmeal, no bread crumbs, no nothing but tastebud-stunning morels! The very best way to savor their unique flavor is simply to sauté them in a little butter (or olive oil if you’re vegan or lactose intolerant) until they’re tender (not crispy).

And yes, it has to be a cast-iron skillet. Cast-iron skillets are a tad pricey brand new, but you can find inexpensive ones at yard sales or second-hand stores. Don’t immerse them in water, and don’t put them in the dishwasher. After you use a cast-iron skillet, wipe it out with a paper towel; drop a dab of vegetable oil or olive oil into the pan, and wipe it around with another paper towel. This is called seasoning the pan. Store it in an area free of dust.

How do you cook morels at home? Same way. Stick optional.

 Campfire Glee

  One large yellow onion for each person
  As many morels as all of you can eat in one sitting
  Bucketloads of butter
  Lawry’s Seasoned Salt, if desired
  Entrée optional (Fish recommended, preferably freshly caught, grilled)

Start a campfire. Double-wrap one large yellow onion per person in aluminum foil. Place onions around the fire near very hot coals, but not directly in the flames. Rearrange onions as necessary for optimum baking spots. After half an hour, check onions by inserting a knife into the center; onions are done when they are soft in the center, usually at least 45 minutes to an hour. (If you have metal fillings in your teeth, be sure to check your onion for aluminum foil bits!)

When onions are done, wrap morels in shallow, double-layered aluminum foil concoction, smothered in butter. Place on grill atop fire until you hear soft sizzling, about five minutes.

Everyone grab a plate! Unwrap your onion carefully to avoid burns. Smother it with butter definitely, and maybe some Lawry’s Seasoned Salt if you like. Scoop some morels onto your plate.

Take one bite of morels and giggle helplessly (or let your eyeballs roll back in your head, or groan audibly), then one bite of onion and giggle helplessly (or let your eyeballs roll back in your head, or groan audibly), then a swig of your favorite beverage. Repeat. Best if enjoyed on a picnic table near the fire, with butter coating your face and hands. Wipe mouth with sleeve as needed.