Dara Moskowitz Grumdahl's Top 5 Morel Mushroom Recipes

For all of you foragers, here are ways to use the Minnesota State Mushroom!

Off The Menu with Dara Grumdahl
May 25, 2018 - 9:54 am

Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl's Top 5 lists here!

In honor of our guest this week on "Off the Menu" and in honor of spring finally coming, I thought I’d do a morel recipe round up.  

Mike Kempenich is the man behind Gentleman Forager and the soon-to open retail wild-foods grocery, “Forest to Fork” at the Keg and Case West 7th Market in St. Paul. The store will feature fresh exotic mushrooms, grown right at the store, and foraged foods like wild greens, nuts, berries, rice and locally grown specialty crops. Forest to Fork will open late summer. Kempenich is also an expert in the cloning and cultivation of wild mushrooms, he’s an instructor for the University of Minnesota and University of Wisconsin Extension’s Wild Mushroom Certification classes, and he’s co-hosting an event on June 3rd: “The Wild Food Fandango.” The event brings a wild culinary experience to the masses and features 14 local chefs.  For tickets click here.  

So, get out into the woods and get some!  Or go to the co-ops and pay fifty bucks a pound, your choice. Here are the best ways to use Minnsota's official state mushroom.

Butter Braised Morels and Asparagus
I’ve made this three times already this year—butter, asparagus, and morels. I really can’t think of anything better. I paired it with a nice Jordan Chardonnay, and was happy. 

Beef with Bacon and Morels 
I don’t know if you need to make this whole fussy recipe of bacon-wrapped beef medallions, but I do know that morels, bacon, and Madeira wine makes a pan sauce for the ages. 

Morels with Black Bean Sauce 
A little fermented black bean sauce, a sprinkle of hot chili pepper, some shallots—this brings a whole different sort of meatiness to morels, and a lot of surprise. 

Alan Bergo’s Roast Chicken with Morel Mushroom Sauce 
The former chef of Lucia’s has a deft way with mushrooms used in classic French style. I love the pairing of morels, thyme and a highly concentrated stock—hooray for stock! 

Hank Shaw’s Morel Risotto 
If I had one desert island meal of morels, which would just be crazy because desert islands have one coconut tree, as everyone knows, and no morels, but if I did, it would be morel risotto. How I love it! So meaty, so subtle. One of the best spring dishes of all time.