Elegant, honeycomb-like morel mushrooms are our favorite harbinger of spring. Their appeal lies not just in their earthy flavor, but in their spongelike texture and structure, which makes them perfect for soaking up sauce. Here are 18 of our favorite morel recipes.
Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù for this dish of veal and oysters. See the recipe for Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce » Joseph de Leo Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce and create this rich, flavorful almost-stew. See the recipe for Morels in Black Bean Sauce with Fried Enoki Mushrooms » Joseph de Leo Preserved lemon, a Moroccan staple, brightens this simple spring dish. See the recipe for Morels with Mint, Peas, and Shallot » Joseph de Leo Dried morels are rubbed onto this chicken before roasting, while fresh morels soak up the juices released during cooking for a one-two mushroom punch. See the recipe for Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes » Joseph de Leo 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. This recipe was adapted from Food52 by Leah Koenig for her article One Ingredient Many Ways: Mushrooms. See the recipe for Morel and Asparagus Spaghetti » Yossy Arefi This is a simple but rich spring recipe that combines the earthy quality of morels with the bright sweetness of favas. Christopher Hirsheimer In this creamy, refined version of liver and onions, from Toronto’s The Black Hoof restaurant, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms. See the recipe for Duck Liver Mousse with Cipolline Onions and Mushrooms » Saveur Morels are a great complement for this orzo, which is simmered slowly with butter, shallots, and chicken stock and enriched with cream for a silky, risotto-like texture. See the recipe from Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms » Helen Rosner See the Recipe Russell Kaye See the Recipe Russell Kaye See the Recipe Russell Kaye See the Recipe Anita Calero Pheasant and Morel Potpie If pheasant hunting and mushroom foraging aren’t your thing, you can always order them by mail. See this Recipe Christopher Hirsheimer Wild Mushroom Pasta Here’s a secret: Because of their concentrated flavor, you only need a few dried morels and the water they soak in to perfume an entire sauce. See Recipe For Wild Mushroom Pasta » Back to 15 Spring-Ready Pasta Dishes » William Abranowicz See the Recipe Russell Kaye See the Recipe Christopher Baker