ingredients

12 Ways With Morels

 

Unless you are lucky enough to be an expert forager morels are a rare treat (especially in the UK), but well worth tracking down during their spring season from April to June. Both the appearance and flavor are utterly distinctive, and they are a classic accompaniment to both poultry and pasta.
Duck, Peas, and Morels

The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

Jonathan Waxman

Chicken and Morel Sausage Roll

The Chef Book

Tony Tobin

Roasted Veal with Morel Mushrooms and Saffron Carrots

A Platter of Figs and Other Recipes

David Tanis

Sauté of Chicken with Morels

Keep it Simple

Alastair Little

Hay-baked Lamb with Pear & Morels

On The Menu: Seasonal Recipes for a Culinary Life

James Mackenzie

Eggs with morel cream

One Knife, One Pot, One Dish

Stéphane Reynaud

Penne of Spanner Crab – Morels and Sorrel

Pier: A Unique Australian Seafood Experience

Greg Doyle, Katrina Kanetani and Grant King

Blackmore’s Pure-Bred Wagyu Beef Fillet Sous Vide with Morels and Bone Marrow

Quay

Peter Gilmore

Feuilleté aux Morilles

Ripailles: Traditional French Cuisine

Stéphane Reynaud

Fillet Steak with Celeriac and Morel Mushrooms

Shaun Hill's Cookery Book

Shaun Hill

Morels in Cream

Paul Bocuse: Simply Delicious

Paul Bocuse

Poached Egg with Morels

Recipes from Ukraine

Yurii Pryiemskyi

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