Morels are the first spring mushrooms, from which lovers of quiet hunting begin a new gathering season. They delight with their taste and delicate aroma. Try making the first and second courses with morels, adding mushrooms as a main ingredient to sauces or pie filling. To begin with, the crop must be sorted out, washed and boiled, thrown into a colander - and you can start culinary delights.
Morel soup with rice
For a delicious and satisfying first course of morels, you will need 0.5 kg of fresh mushrooms and 250-300 g of cereal. Boil water in a saucepan, season with salt to taste, and put in coarsely cut morels. Boil the rice separately. Bring the mushrooms to readiness, add cereals and a couple of beaten raw eggs to them. Season the mushroom soup with butter (100 g) and serve with chopped herbs.
Braised morels in Lithuanian style
Try making a simple and hearty Lithuanian main course with morels. Cut the prepared raw materials (0.5 kg) and put in a cast-iron saucepan. Fry the mushrooms in a tablespoon of ghee and sprinkle with a handful of sifted wheat flour. Add 100 g of fatty sour cream, pour in a little water and salt everything to taste. Simmer morels for 30 minutes under a lid over low heat. Sprinkle the second course with finely chopped dill before serving.
Morel sauce for meat
Fry a pound of washed and boiled mushrooms until tender in a deep frying pan in butter. Separately in a saucepan, melt another 0.5 tablespoon of butter, pour in the same amount of sifted flour with constant stirring in a thin stream. Bring the resulting mixture to a boil and dilute with two glasses of hot boiled water.
Bring the morel sauce until thick, then season with salt to taste and season with a little lemon juice and nutmeg. Do not overdo it with spices so as not to drown out the natural mushroom flavor! Mix the resulting mass with 0.5 cups of sour cream and sprinkle with fresh chopped herbs. This mushroom sauce goes well with hot and cold meat dishes.
Morel Pie
Morels are an excellent hearty filling for baking: pies and pies, pies, pancakes. For this recipe, a dough is suitable, steeply kneaded on three glasses of sifted wheat flour, a pack of chopped margarine, a couple of eggs and two tablespoons of fat sour cream. Add salt to your taste. Grease a baking sheet with oil and roll out the finished dough on it.
Prepare the pie filling from 1 kg of chopped morels, boiled for 30 minutes in salted water and fried in sunflower oil until tender (3-4 tablespoons). Salt the morels if necessary, mix with a glass of sour cream and let the resulting mass cool. Fill the pie with mushrooms and grease with a raw, beaten egg and bake in the oven until lightly browned.
