Morel Risotto Recipe - How to Make Morel Mushroom Risotto | Hank Shaw (2024)

FAQs

How do you prepare morels for cooking? ›

The first thing you want to do to prep morel mushrooms is to trim any dry or rubbery bits off of them. After that, use a brush or paper towel to remove any dirt from the morels. If they are covered in a lot of dirt, you can dunk them in cool water and agitate them. Gently pat them dry afterward!

Melt butter in hot pan, and add onion, garlic and mushrooms. Cook until onion is translucent, being careful not to brown garlic. Deglaze with white wine and reduce by half. Add heavy cream and reduce until desired thickness is achieved.

Next up, prepare a cool and salty water bath for your mushrooms. Give them a swish for a short period to dislodge any remaining dirt and those stubborn worms. Remember, don't soak them for too long, unless you want a mushy mushroom mess! Rinse, Rinse, and Keep Your Eyes Peeled!

Myth: Don't eat Morels and drink alcohol. -- Truth: Morels do not contain any toxins that interact with alcohol, in our experience. While some toxic events that implicated Morchella spp. ALSO involved alcohol, the majority did not, and the symptoms were the same.

Are morels poisonous with alcohol? Most people can safely eat properly cooked morels with alcohol without adverse reactions. Nearly all morel poisonings are related to personal sensitivities, or eating raw/undercooked morels.

Use Salted Water Instead of Broth in Risotto

Also, the flavor of store-bought broths or stocks varies widely and can sometimes overpower the other ingredients in your risotto.

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

Although morel mushrooms are generally considered safe to eat, gastrointestinal symptoms (such as nausea, vomiting, diarrhea, and abdominal pain) and neurological symptoms (such as dizziness, balance problems, and disorientation) have been documented after consumption of raw or undercooked morel mushrooms.

Why not eat morels raw? ›

"Morels should be cooked thoroughly before consumption because cooking is likely to reduce toxin levels present in the mushrooms," the report's authors said. After addressing its health code violations, the Bozeman restaurant reopened last May, although it "elected to stop serving morels."

But what makes this specific mushroom so expensive? It turns out they are much more difficult to harvest than the average mushroom — and don't last for long once they're picked — which ultimately drives up their price.

Look at each morel closely, and leave behind any that are soft and mushy. Don't worry about worms, as there will always be worms, but you will thwart them, my friend. If you see a patch of fuzzy white stuff in one of the 'shroomy crevices, don't worry about that either, as it's not mold but the sign of a worm.

Morels are a seasonal fruiter and will typically start to grow when temperatures warm to 43-50°F (Fret not - fluctuating spring temperatures are helpful for growth). To help stimulate fruiting (usually a year or so after planting), water the area with a lawn sprinkler when temps are in 43-50°F range.

Sautéeing is a splendid way to showcase the pure flavor of morels. For the best results, cook small batches (only in a single layer) in a dry skillet for five minutes, and turn them a few times until they're golden brown and tender. Remove one batch, then replace with the next until you have all the morels tender.

Morels usually emerge in the spring in woodlands after adequate rainfall. When harvesting, pinch or cut the stem just above the soil to leave the base of the mushroom in the soil. Correctly identify the mushroom you pick and plan to eat to avoid consuming poisonous look-alikes, such as the “false” morel.

Cut, Pinch or Yank…

It is a simple process – a pinch or a cut as close to ground level as possible using your fingers or a small field or pocket knife. Pinch and twist will usually do the trick, but depending on the size of your morels a small knife may be more useful. Leave the root system in the ground.