Today I want to share with you a delicious recipe I made using the morels we gathered at morel madness! (Actually, we weren’t as lucky on the evening hike as we were in the morning, but we had generous hikers and camping neighbors who actually shared the morels they found with us!!!)
Morels must be cooked to neutralize their toxins. Eaten raw, morels will make you sick. Even when you cook them, you should avoid consuming alcohol when eating morels, as this also is known to cause problems.
Morels should also be cut in half lengthwise. Always cut morels open to make sure they are 100% hollow inside. Edible morels are 100% hollow…poison look-alikes will have chambers or cottony filling, that is a give away! Double check every mushroom by slicing it open. Also, there are sometimes bugs inside so you’ll want to get those out of there!
Recipe for Morel Mushroom Frittata:
- Morels, cut in half lengthwise and cleaned
- 1/2 red onion, chopped
- 2 cups spinach (or use a wild edible like lambs quarters or nettles), chopped
- 2 Tbsp butter
- 5 eggs
- 1/4 tsp salt
- pepper to taste
- 2 Tbsp milk, cream, or half and half
- 1 cup shredded chedder (or other favorite) cheese
1. Turn on broiler.
2. Crack eggs into bowl, add milk or cream, salt and pepper and whisk. Set aside.
3. In a cast iron skillet, melt the butter and saute onions and morels until morels are soft, about 15 minutes. (Medium heat.) Add spinach and cook another minute until spinach wilts.
4. Pour in egg mixture and cook until bottom sets but top is still wiggly, about 5 minutes.
5. Put cheese on top and put in broiler for a minute, until browned.
Serve immediately and enjoy! (Also good cold.)
Food Under Foot
Birch Center for Health