Every mushroom lover has his or her favorite morel recipes. Whether with meats, asparagus, or plain old butter, we all have our preferred way of preparing these springtime treasures.
Below are ten of my favorite easy morel mushroom recipes. Have them with eggs for breakfast, fish for dinner, on top of pasta, or in a versatile sauce. There’s something for everyone, from a simple fry to tasty stuffed mushrooms.
You can use olive oil in place of all the butter in these morel recipes. Yet if morels are a seasonal indulgence, I figure why obsess over fat and calories? Do whatever your diet and taste buds require.
Picture courtesy of Bill from Smoker Cooking, a fun site filled with many great recipes. Thanks, Bill!Most recipes below have amounts for morels, but feel free to adjust given your mushroom tastes and availability. After all, I’ve never heard anyone complain of there being too many morel mushrooms in a recipe!
Before beginning, read up on cooking morel mushrooms to learn about cleaning and preparing them.
The Top Ten Morel Recipes
Crispy Fried Mushrooms – King of Morel Recipes!
The most simple and famous of all morel recipes. You wouldn’t believe what dipping in egg, rolling in butter, and frying will do! This easy recipe for fried morels is a great way to use up your mushrooms, requiring little time and few ingredients.
Homemade Cream of Mushroom Soup
Morels Stuffed with Cheese ‘n Stuff
Versatile Morel Wine Sauce
I believe that morel recipes for sauces should be both simple and versatile. This one is easy to make and is enjoyable over chicken, beef, vegetables, rice, or pasta.
I used white wine here but you can substitute whatever you like. I’ve seen variations of this sauce made with red wine, Madeira, and Marsala. 
Choose anything that you think would be good with morels!
- 1 lb morels, sliced lengthwise
- 3 tablespoons butter
- 2 green onions, chopped
- 1/2 cup white wine
- Salt to taste
Melt the butter in a skillet and add the morel mushrooms and green onions. Cook until the morels are slightly browned.
With a slotted spoon, remove the morels and as many onion pieces as you can easily get to a plate. Leave any remaining butter, and don’t worry about getting every last onion piece.
Add the white wine and salt. Boil the liquid until is had evaporated to the consistency of syrup. Watch this carefully to get the right texture.
Add the morels and green onions back to the skillet and briefly mix everything together. Remove from the heat and serve over anything.
Salmon and Morels
Morels are excellent with fish. Their buttery flavor makes a delicious topping, and they’re strong enough to not be overpowered by seafood.
If you think salmon tastes too “fishy” you can replace it with something else. Halibut and morel recipes are also delicious, as are cod, trout, or even shrimp and scallops.
Some people like to cook morel recipes containing fish with a few tablespoons of cream or mayonnaise during the last minute to make a thicker sauce. I prefer them with just the white wine reduction. It’s your call!
- 3 cups morels, sliced lengthwise
- 4 large salmon fillets (portion sized, 8 oz or so)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons lemon juice
- Salt and pepper to taste
Melt the butter in a large skillet over medium heat. Add the garlic and cook for one minute. Next add the morels and cook until they are just beginning to brown.
Pour in the wine and cook until it has almost evaporated, stirring frequently. Transfer the mushrooms to a bowl when finished.
We’re going to broil the fish for quick and easy cooking. Arrange the fillets skin side down in a broiler pan and sprinkle them with the lemon juice. If you like, you can add a little butter on top of each one.
Broil, without turning, until cooked through. Check them after 6 minutes but you may need to go a little longer.
Once finished, remove the fish from the broiler and add any desired salt and pepper. Spoon the morels evenly over each fillet.
Serve to friends with wine to show them what an amazing cook you are.
Homemade Cream of Mushroom Soup
This cream of mushroom soup recipe beats the pants off of anything you’ll ever have from a can. Potatoes give it the perfect texture, while retaining the great flavor of morel mushrooms.
I adapted this from one submitted by David on the Great Morel recipes page.
1 lb fresh morels, chopped- 2 tablespoons butter
- 1 cups stock (chicken, mushroom, beef, whatever)
- 1 cup heavy cream
- 1 cup white wine
- 2 cups water
- 1 leek, chopped and using only the white part
- 3 potatoes
- Salt and pepper to taste
1 lb fresh morels, choppedAdd the water to a soup pot and bring to a low boil. Once boiling, toss in the potatoes and let them cook until quite soft. This usually takes around 20 to 30 minutes.
Melt the butter in a large skillet over medium heat. Add the morels and leeks and cook until the morels are just beginning to brown.
Pour in the wine and cook until it has almost entirely evaporated. Then add your stock, stirring frequently. Remove from heat if the potatoes aren’t done yet.
When the potatoes are tender, allow the water to cool a little before putting the mixture into a blender. Blend until smooth and then return to the pot, water included.
Add the morel and leek mixture to the potatoes and bring to a simmer. Cook for a few minutes until it’s heated through.
Add the cream, salt, and pepper and stir until the soup is warmed and thickened to your liking.
Drool and serve!
Morel Pasta
Morel recipes with pasta are absolutely delicious. You can dress them up as much as you like with tomatoes, asparagus, nutmeg, or other spices. I often leave them plain to showcase the fungal flavor, and because I’m lazy. 😉
You can use any pasta you want here. I like the wide, flat egg noodles but wheat, rice, artichoke, or gluten-free pasta is fine. Just cook it according to the instructions on the package.
- 1/2 lb of morels
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, chopped (Vidalia is a great choice)
- 1 cup shredded cheese (use your favorite, I like cheddar)
- 8 oz egg noodles
Boil water and cook pasta to your desired tenderness. I prefer mine al dente.
As the pasta is cooking, melt the butter in a skillet over medium heat. Add the garlic, onion, and morels. Cook until the mushrooms have given off most of their liquid and are slightly browned. The pan will be crowded so stir frequently. If the mushroom/onion mixture finishes before the pasta does, turn the heat down to low.
Don’t forget to check on the pasta while the mushrooms are cooking! When finished, drain it and put it in the skillet with the other ingredients, mixing them all together.
Cover everything with the shredded cheese and cook until it has melted. Some think that covers the taste of the mushrooms in morel recipes. I think it’s just fine here!
Easy Chicken and Morels
Morel recipes with chicken breasts. The mild taste of chicken compliments rather than overpowers, allowing the earthy taste of the mushroom to shine.
There are so many different ways to prepare this dish. I’ve used a cream sauce here, but you can substitute the cream with white wine for a lighter meal. Feel free to add any spices; just don’t let them mask the taste of those mushrooms!
- 3 cups morels, sliced lengthwise
- 4 boneless, skinless chicken breasts (pounded flat if you have the patience)
- 4 tablespoons butter
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1/2 cup flour
- 3 shallots, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Preheat your oven to 300 degrees.
Melt 2 tablespoons of butter in a large skillet over medium heat. As it’s melting, flour the chicken breast. Don’t worry about using all the flour; just make sure you have enough to dust every chicken piece.
Put the chicken in the skillet and cook, turning over, until lightly browned on both sides. This will probably take 8 to 10 minutes.
Remove the chicken from the skillet and place in a casserole pan. When the oven is ready, pop in the pan and bake until the chicken is heated through.
As the chicken is cooking, melt the other 2 tablespoons of butter in the skillet over medium heat. Add the morels, shallots, and garlic. Cook for 3 minutes, stirring frequently.
Pour in the chicken stock and cook until it reduces by half.
Add the cream, lemon juice, salt, and pepper. Cook until the liquids have reduced to a sauce of the desired consistency.
Keep checking on the chicken as the morels are cooking. When both are done, remove from heat and spoon the sauce over the chicken.
Delicious!
Crab Stuffed Morels
The shape and hollow center of morels make them perfect for many different stuffed mushroom recipes. From seafood to other meats to nuts and cheese, the only limit is your imagination.
I’m easily turned off by mayonnaise, so there is very little in this recipe. Feel free to add more mayonnaise, oils, and cream if that’s what you like.
- 12 medium to large morels, sliced in half lengthwise
- 1 cup crabmeat
- 2 tablespoons butter
- 1 egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons light mayonnaise
- 2 tablespoons dry breadcrumbs
- Salt and pepper to taste
Preheat your oven to 375 degrees.
In a large bowl combine the crabmeat, mayonnaise, beaten egg, garlic, breadcrumbs, salt and pepper. Mix the ingredients well.
Spray the bottom of a baking dish with nonstick cooking spray. Melt the butter in a skillet and spread it on the bottom on the baking dish. Place the morels on the bottom of the dish with the hollow inside facing up.
Stuff each morel with the filling. Place in the oven and cook until the mushrooms are golden brown, around 8 to 15 minutes.
Serve immediately and forget about anything else except morel recipes for dinner.
Scrambled Morel Eggs
Morel recipes with scrambled eggs are some of my simplest but most sought-after culinary pleasures. It makes for a perfect breakfast. Or dinner, if you’re not in the mood to cook something complicated.
This recipe makes a lot of eggs so feel free to adjust it to your needs. You can also add extras like cheese, peppers, parsley, salt, or onion.
I usually make this with shiitake. Yet when morels are around, they’re my 
mushrooms of choice!
- 1/2 lb morels, sliced lengthwise
- 1/4 cup milk
- 3 tablespoons butter
- 3 green onions, chopped
- 1/2 dozen eggs, beaten
Melt the butter in a large skillet and add the morels and green onions. Cook until the morels have started to brown.
As the mushrooms are cooking, beat the eggs and the milk together in one bowl.
Pour the beaten egg mixture into the skillet with the mushrooms. Scramble until the eggs are cooked as desired.
Morel recipes with eggs are amazing served over toast.
Asparagus and Morels
Experienced hunters know that asparagus is a tasty combination with morels. If you’re not familiar with this pairing I suggest you give it a try. You’ll be surprised how delicious, yet simple, this recipe is.
Morel recipes are often served with some sort of meat or animal product. Yet this is an easy creation that lets non-meat eaters enjoy the fresh fungi as well. Replace the butter with olive oil for a truly vegetarian recipe.
- 1/2 lb fresh morels, sliced lengthwise
- 2 tablespoons butter
- 2 bunches asparagus, cut into 1 inch pieces
- 1 shallot, chopped
- 2 cloves garlic, minced
Melt the butter in a skillet over medium heat. Add the shallot pieces, garlic, morels, and asparagus. Cook until the morels are browned and the asparagus is tender, usually 8 to 10 minutes.
Too easy!
Morels Stuffed with Cheese ‘n Stuff
The last of these morel recipes uses whole mushrooms. It requires a little more care and preparation, but the end result is worth it. These little bombs of flavor make the perfect appetizer.
I used Ricotta and Swiss cheese here but you can use any type you like that’s not too strong. Parmesan, cheddar, or cream cheese would also be good choices. Brie may be overpowering, but I’m definitely going to try it after my next successful morel hunt.
- Many whole medium morels, at least 12 to 16. Don’t slice them.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 lb spinach (8 oz), finely chopped as much as possible
- 1 cup Ricotta cheese
- 1 cup shredded Swiss cheese
- 2 tablespoons pine nuts or walnuts, chopped
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Preheat your oven to 375 degrees.
First we’ll make the stuffing. Melt the butter over medium heat in a skillet. Fry the green onions and garlic for 5 minutes, then remove from the heat and let cool.
In a large bowl, combine all cheeses, spinach, nuts, salt, pepper, garlic, green onions, and nutmeg. Mix well.
Prepare your mushrooms by cutting off any protruding stalks, leaving an opening at the base. Save those stalks for other morel recipes.
Spray a baking pan with nonstick cooking spray. Carefully stuff each morel, brush them with a little olive oil, and put them in the pan. Cook until the mushrooms are golden brown, usually 10 to 20 minutes.
Serve immediately. They won’t last long!
Hopefully reading through this list of morel recipes will make you want to get back outside and find some treats of your own. Foraging for these hidden fungi is always an adventure, as proven by this page on morel mushrooms.
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