Morel Mushroom Recipes

Find out how to use this woodsy springtime delicacy

One of the first mushrooms to arrive in the spring, morels are treasured for their woodsy flavor. They have a relatively short growing season, so we like to use them as much as we can during that period of early spring when they are available. We've rounded up some of our favorite morel mushroom recipes.

When morels come into season, you can find a bounty of other spring produce to cook them with. Ramps even more prized than morels—their bright, onion flavor pairs beautifully with the earthy mushrooms on a pizza with sharp Parmesan cheese, and just-set eggs. Peas are another great early spring vegetable. Try quickly sautéing snow peas and morels with mint and preserved lemon.

While morels are only in season for a short time, they can be dried and used year-round. Grinding the mushrooms makes an aromatic spice rub for roast chicken. Dried morels also reconstitute remarkably well—try roasting your morel-rubbed chicken over rehydrated morels so that they absorb the chicken's juices. For our morel and asparagus spaghetti, the pasta is cooked in the water used to rehydrate the mushrooms, giving the dish an extra layer of flavor.

The flavor of morels is at home in Asian-inspired cooking, too. The restaurant Tuome in New York City pairs morels with yuba. The mushrooms and tofu skin soak up a pungent black bean chile sauce.

For more inspiration on how to use this springtime delicacy, check out our collection of morel mushroom recipes.

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish.Joseph De Leo
Morels in Black Bean Sauce with Fried Enoki Mushrooms
Morels with Fried Enoki Mushrooms and Tofu Skins
Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew.Joseph De Leo
Morels with Mint, Peas, and Shallot
Morels with Mint, Peas, and Shallot
Richard Kuo of New York City's Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish. Get the recipe for Morels with Mint, Peas, and Shallot »Joseph De Leo
Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes
Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes
In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin.Joseph De Leo
Pizza with Ramps, Morels, and Eggs
Pizza with Ramps, Morels, and Eggs
This pizza, which pairs mellow, earthy morels, with oniony ramps, sharp Parmesan cheese, and just-set eggs.Farideh Sadeghin
Morel and Asparagus Spaghetti
Morel and Asparagus Spaghetti
In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor.Yossy Arefi
Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms
Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms
Simmering orzo slowly with butter, shallots, and chicken stock and enriched it with cream yields a silky, risotto-like texture.Helen Rosner
Duck Liver Mousse with Cipolline Onions and Mushrooms
Duck Liver Mousse with Cipolline Onions and Mushrooms
In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.Ingalls Photography