Now, obviously, there is a degree to which this is a matter of opinion. That being said, for what I believe most people are looking for with their morels, this method is going to give you superior results! How do you cook yours? Are there any flavors you really like to add?
Growing up we lived on an old apple orchard.... Several acres, I'd say at least 10. We would get tons of morels every spring. Too many to bother gathering them all by far, you would just pick the best ones closest to the house.
I would always go find them in the woods and take them to my Grandma. My Grandma would alway cut them in half, soak them in salt water, and bread them with flour and some pepper. She then fried them in lard. We would then eat the by themselves or sometimes put a couple in a folded slice of bread to make a sandwich. My Dad liked them cooked with butter, but to me butter covers up the mushroom flavor where lard doesn’t.
Many informal experiments(I don't know about any proper studies) have shown that water used to wash your mushrooms won't mess with the cooking! It's likely a myth that you shouldn't wash/wet mushrooms before cooking
So.. just regular way of cooking mushrooms in fact ;) ( Well it is where I live ( France ) ), Have you tried boiling your Morels ? I discovered this method of cooking mushrooms on a well known youtube channels ( don't remember it ). You boil your morels untils all the water dissipates ( just cover them, obviously you don't want to take 2h to do them, 30 minutes should be enough to boil it out ) then add a little bit of oil to sear them, deglaze then with a bit of water and you're done. It concentrates the tastes of the mushrooms and boiling them gives them a nice texture. I've trieds with boletes it's excellent.
I dont mind this. But i like tossing the morels in a little dust of flour. Cook in light oil. Get crisp. Add unsalted butter toward the end like you did. Then add a tiny bit of salt to taste. Not too much.
My go to way of cooking morels is somewhat similar to yours. I usually prefer rehydrated morels as I find it improves the flavor and texture if they are dried nicely, rehydrating them adds that initial water and gives a final wash. I also prefer to add the butter part way through cooking, along with minced garlic and maybe some dried thyme. I tend to skip the oil and when the pan starts to get dry I will use a nice white wine to prevent burning. The problem with relying on only butter is that morels will just continue to soak it up and before you know it they become too greasy. This vid made my mouth water!
I soak mushrooms in salt water, it gets all the little bugs out, change water if not eating the next day, changing the water keeps them fresh, wash good before you fix them. And thanks for the video, I like them the way you fix them and a few other ways, thanks again for the video!
We found Morels in our backyard for the first time today and followed your recipe Its was DELICIOUS! We’ve never tried them wither but loved your recipe. Will stick to this since it worked. Thanks!
I love this advice, and the logic that goes into it! Kenji is the freaking man, and so are you! It always makes my day to find out that one of my favorite UA-camrs follows another one of them! 😊 If he’s not watching your videos already, he ought to be. Keep doin’ your thing, man!
I do this but forgo the sweating. I dry the morels well, and immediately add to hot oil, fresh minced garlic, and once browned well, salt, pepper, and butter.
Please try butter poaching your morels. Slowly emulsify butter into warm water, add morels and cook 10 minutes minimum at a very low simmer. Then you have the most decadent leftover butter sauce to work with as well as the fungi
Yeah, no thanks bud. I'm gonna keep doing them the way the old timers taught me😂 Halve them, soak in salt water overnight to kill bugs, drain/rinse, dust them with seasoned flour and pan fry in butter, turning once when golden. Then I put them on a paper towel for a few moments before serving. Golden, crispy, delicious and no strong flavored additives to mask the morel goodness. Do whatever you like, they're your shrooms, but that's the best way IMO🫶
Agreed, friend. My family has been foraging morels in Indiana/Michigan for generations and have prepared them the same way as you described. It's a special time after harvest when they're all cooked up at once for a bunch of people! 🤤
Maybe spraying them in a strainer and then use a salad spinner? I haven't had them in awhile but I was always afraid soaking in water would take away from the flavor.
Sorry, I’m not a chef but you lost me at avocado oil. I just fixed some (about 30 minutes ago) battered with flour and fried in butter. They were great. Didn’t shrink. I didn’t add any more spice or anything because of the people I was sharing with. Health stuff. But everyone is different so… It was a small batch since the picking had been so lean. I used the first three batches found to make slurry and put back for propagation.
china has figured out how to grow them.. so for about 10$ an oz (dry mushrooms) you can have these ordered to your doorstep without ever having to go outside
Yep and it reminds me of when an alleged woman named killery said the "glass ceiling...has about 18(666) million cracks in it". Remember that? Like what kinds of effects would you expect if light came thru a lens that was shattered compared to one that isn't? Also in other, completely unrelated news, some singers are capable of cracking glass qith just a song. So many interesting topics to discuss,so little time left LOL
You've never seen kitchen tweezers before? They're very common. They're just utensils, I have a couple sets myself. They're like tongs but more precise.
@joshmoody3493 Well, Australia must behind the United States when it comes to kitchen utensils because they're super common here. There as easy to come by as the spatula.
Now, obviously, there is a degree to which this is a matter of opinion. That being said, for what I believe most people are looking for with their morels, this method is going to give you superior results!
How do you cook yours? Are there any flavors you really like to add?
My mom used to batter and then fry them.
Mine too
That’s how they are cooked in the south where I’m from. Yum yum
Yes ma'am.
I do too! Yum!
Same here
After we wash morels we throw the water out to our apple trees. The spores get a chance to hyphenate near a suitable rootsystem.
Genius!
@@CJ2023Incognitoretard
Growing up we lived on an old apple orchard.... Several acres, I'd say at least 10. We would get tons of morels every spring. Too many to bother gathering them all by far, you would just pick the best ones closest to the house.
Even when you're not wild foraging foods and buying it at the supermarket, bugs can come into the mix... Incidentally and on purpose
I would always go find them in the woods and take them to my Grandma.
My Grandma would alway cut them in half, soak them in salt water, and bread them with flour and some pepper. She then fried them in lard. We would then eat the by themselves or sometimes put a couple in a folded slice of bread to make a sandwich.
My Dad liked them cooked with butter, but to me butter covers up the mushroom flavor where lard doesn’t.
Many informal experiments(I don't know about any proper studies) have shown that water used to wash your mushrooms won't mess with the cooking! It's likely a myth that you shouldn't wash/wet mushrooms before cooking
So.. just regular way of cooking mushrooms in fact ;) ( Well it is where I live ( France ) ), Have you tried boiling your Morels ? I discovered this method of cooking mushrooms on a well known youtube channels ( don't remember it ). You boil your morels untils all the water dissipates ( just cover them, obviously you don't want to take 2h to do them, 30 minutes should be enough to boil it out ) then add a little bit of oil to sear them, deglaze then with a bit of water and you're done. It concentrates the tastes of the mushrooms and boiling them gives them a nice texture. I've trieds with boletes it's excellent.
I wash my mushrooms- I figure they get rained on- ( yes I know it’s a bit different because they’re not in the ground anymore)-
I dont mind this. But i like tossing the morels in a little dust of flour. Cook in light oil. Get crisp. Add unsalted butter toward the end like you did. Then add a tiny bit of salt to taste. Not too much.
Yum!
My go to way of cooking morels is somewhat similar to yours. I usually prefer rehydrated morels as I find it improves the flavor and texture if they are dried nicely, rehydrating them adds that initial water and gives a final wash. I also prefer to add the butter part way through cooking, along with minced garlic and maybe some dried thyme. I tend to skip the oil and when the pan starts to get dry I will use a nice white wine to prevent burning.
The problem with relying on only butter is that morels will just continue to soak it up and before you know it they become too greasy. This vid made my mouth water!
I soak mushrooms in salt water, it gets all the little bugs out, change water if not eating the next day, changing the water keeps them fresh, wash good before you fix them. And thanks for the video, I like them the way you fix them and a few other ways, thanks again for the video!
We found Morels in our backyard for the first time today and followed your recipe Its was DELICIOUS! We’ve never tried them wither but loved your recipe. Will stick to this since it worked. Thanks!
I love this advice, and the logic that goes into it! Kenji is the freaking man, and so are you! It always makes my day to find out that one of my favorite UA-camrs follows another one of them! 😊 If he’s not watching your videos already, he ought to be. Keep doin’ your thing, man!
We always Soak them in cold salt water. It kills the bugs.
Fantastic. What a great day! Those looked amazing.
Awesome as always thanks ❤
wow this is news to my ears! I love butter and now I know how to use it!!
Thank you
i love all style of cooked mushrooms! Thanks for sharing
Thanks for watching!
that looks awesome
We wash ours in salt water to get all the bugs out.
I do this but forgo the sweating. I dry the morels well, and immediately add to hot oil, fresh minced garlic, and once browned well, salt, pepper, and butter.
Would it be okay to give them an initial wash in saltwater?
Please try butter poaching your morels. Slowly emulsify butter into warm water, add morels and cook 10 minutes minimum at a very low simmer. Then you have the most decadent leftover butter sauce to work with as well as the fungi
Yeah, no thanks bud. I'm gonna keep doing them the way the old timers taught me😂
Halve them, soak in salt water overnight to kill bugs, drain/rinse, dust them with seasoned flour and pan fry in butter, turning once when golden. Then I put them on a paper towel for a few moments before serving. Golden, crispy, delicious and no strong flavored additives to mask the morel goodness. Do whatever you like, they're your shrooms, but that's the best way IMO🫶
Agreed, friend. My family has been foraging morels in Indiana/Michigan for generations and have prepared them the same way as you described. It's a special time after harvest when they're all cooked up at once for a bunch of people! 🤤
@@ragefanjr Hoosier neighbor here👋
@@pinkyfromhaughtfarms6550 Rock on! NW "Region Rat" 4 Life!😄
I wisl they grew around me or, that l could afford them! Hunters sell them for $40-50 a lb here in Mid Missouri. 😕
Bummer.
Don’t give up looking! I’ve heard of folks finding them near Laurel MS and Florence MS…. I have personally found them in DeKalb MS.
Woah didn't know these were valuable. One of the guys I supervise brought me a solid 2lbs today and I've never even had them before.
Just a reminder, it is LETHAL to eat raw morel mushrooms. You have been warned.
Not true, there are false morels that are lethal.
A very light coating of flour keeps them from shrinking
I stumbled upon a few yesterday on my hike. They were small. I fried mine in bacon grease and they shrunk up to a tiny little piece lol
❤❤❤😊
Maybe spraying them in a strainer and then use a salad spinner? I haven't had them in awhile but I was always afraid soaking in water would take away from the flavor.
Sorry, I’m not a chef but you lost me at avocado oil. I just fixed some (about 30 minutes ago) battered with flour and fried in butter. They were great. Didn’t shrink. I didn’t add any more spice or anything because of the people I was sharing with. Health stuff. But everyone is different so… It was a small batch since the picking had been so lean. I used the first three batches found to make slurry and put back for propagation.
Maybe the flour protects them...interesting.
why are you putting them in the skillet when they are still wet? let them dry in the fridge for a day. then butter is the best
I like to add flavor like Butter.😂
FYI morel mushrooms should be cooked as if it was raw chicken. Undercooked morels can kill.
True
I'ma steam them in chicken broth
I don't trust anyone who uses avocado oil.
china has figured out how to grow them.. so for about 10$ an oz (dry mushrooms) you can have these ordered to your doorstep without ever having to go outside
Sounds great
Tripe from the ground😂
Butter is the best.
I use olive oil.
Yep and it reminds me of when an alleged woman named killery said the "glass ceiling...has about 18(666) million cracks in it". Remember that? Like what kinds of effects would you expect if light came thru a lens that was shattered compared to one that isn't? Also in other, completely unrelated news, some singers are capable of cracking glass qith just a song. So many interesting topics to discuss,so little time left LOL
Never seen anyone cook with tweezers before, does it add flavor 😂
You've never seen kitchen tweezers before? They're very common. They're just utensils, I have a couple sets myself. They're like tongs but more precise.
@@joelgonzales8342 i live in Australia and never even seen in the kitchen product store
@joshmoody3493 Well, Australia must behind the United States when it comes to kitchen utensils because they're super common here. There as easy to come by as the spatula.
Be aware these things must be well cooked….people have died a very painful death after eating this stuff
Thats not true at all.
Way over cooked yukk