Home \ Browse Wild Mushroom Recipes \ Mushroom \ Morels \ Morchella esculenta (Yellow Morel) \ Morel Madness On Sourdough Bread
My Favourites
Add recipe
Search Recipes
Add to Favourites
My Favourites
Email this recipe
Print this recipe
Morel Madness On Sourdough Bread
Created by AndrewM, Tuesday, 04 May 2010

Description

Simple & yummy, especially over a campfire!
Ingredients
At a glance
Mushroom
Morchella deliciosa (White Morel)
Morchella elata (Black Morel)
Morchella esculenta (Yellow Morel)
Course
Breakfast & Brunch
Snacks & Appetizers
Cuisine
United States & Canada
Style
Grilling
Picnic & Potluck
  • 2 lb. morels, cut in half or quartered
  • 4 T. butter
  • 8 cloves garlic, minced or pressed
  • 1 loaf sourdough bread
  • 1/4 C. chopped parsley.
Methods/steps
  1. Cut bread in 1/4" slices and lightly toast.
  2. Saute crushed garlic cloves in the butter for couple of minutes over medium-low heat.
  3. Add the morels and cover. Cook 8-10 minutes or until tender and juices are somewhat reduced.
  4. Season with salt and pepper to taste.
  5. Add parsley to the Morels and cook for an additional minute.
  6. Remove Morels with liquid to a bowl.
  7. Serve the mixture on top of the French bread.
Additional Tips

This is great with fresh Morels and tastes almost as good with re-hydrated Morels.

Reviews
Rate this recipe
Copyright © 2020 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design

 

neat