Morel mushroom recipes and tips for cooking, washing and cutting them

EVANSVILLE, Ind. – Morel season started a little late this year due to a cold spring, but now things seem to be rolling and those big, yellow, delicious mushrooms are popping up.

If you come home with a great haul (or talk a friend out of a couple of pounds), here are some ways to prepare them. Morels often contain small bugs in their hollow interiors, so it’s best to slice them in half vertically and rinse. If they’re particularly dirty, soak them briefly in salt water. Pat dry before cooking.

Extras can always be dehydrated, or coat them with flour, pan-fry and freeze between sheets of parchment paper.

More:Looking for morel mushrooms? Tri-State expert mushroom hunter offers tips for finding them

wild mushroom soup dijon

This recipe is a wonderful way to use morels in the spring or any other wild mushroom you might forage during the rest of the year. Dried porcinis and store-bought oyster, cremini and shitake mushrooms do very well too.

Serves 6


  • 2 tablespoons butter
  • 2 cups diced onion
  • 1 tablespoon or more fresh minced garlic
  • 3-4 fresh thyme sprigs
  • 1 1/2 pounds morel mushrooms, cleaned and sliced ​​(see note below
  • ½ ounce dried porcini mushrooms, rinsed, chopped
  • Salt and pepper to taste
  • 2 tablespoons flour
  • 2 quarter beef stock
  • ¼ cup Maille Dijon mustard (if you use another brand, reduce amount and adjust to taste)
  • 1 pint heavy cream
  • ¼ teaspoon grated nutmeg
  • 6 baguette slices
  • 1 tablespoon soft butter
  • 6 ounces gruyere cheese, sliced
  • Chopped parsley to garnish


1. Preheat oven to 375 degrees. In a heavy pot melt the butter and add the onion, garlic, and thyme. Cook over medium heat, stirring often, until the onion is transparent and golden, about 10 minutes. Don’t let it brown too much.

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