Morels in sour cream - 4 step-by-step recipes

Hello, friends! About morels, we can say that these are quite rare mushrooms; their season is not long. But this is precisely the value for culinary specialists. They are used to prepare soups, used as a side dish for meat and fish, and they are no less good as an independent dish.

The taste is very delicate, the smell is subtle and simply amazing. Apparently it’s not in vain that they began to be cultivated in some countries (France, Germany). Many morel dishes have become an integral part of banquets.

But with all the advantages, it is worth remembering that this mushroom is classified as conditionally edible, so follow the cleaning and preparation technology.

Cooking morels: the best recipes

Morels are the first spring mushrooms. They are classified as conditionally edible. They are characterized by an irregularly shaped cap that resembles a brain. The color of the mushrooms varies from light cinnamon to dark chocolate. The main rule for preparing morels is to heat them for a long time.

How to cook morels

The benefits of morels

People have been eating morels for a long time. They are classified as such delicacies as red and black caviar and truffles.

Morels, like other forest mushrooms, increase immunity and help in the fight against rheumatism and joint diseases. In ancient times, they were used to effectively treat myopia, farsightedness and cataracts. Modern preparations based on these forest mushrooms strengthen the eye muscles and stop the clouding of the lens. There are cases when the pupil brightens.

Mushrooms help cleanse lymph and accelerate hematopoietic processes. They are often used for blood diseases. The only drawback is that it takes a long time to use mushrooms as a remedy, up to 6 months. Since they grow only in the spring, starting to appear in late April, dried morels are a good option. During the process of dehydration, they do not lose their beneficial properties.

Morel recipes

How and why to cook morels before frying?

Insects often hide in the cellular cap of mushrooms. In addition, this surface structure contributes to the settling and retention of sand and dust. It is difficult to completely clean mushrooms by simply washing them, so they are often soaked. And since morels are classified as conditionally edible, mushroom pickers recommend boiling them additionally before cooking. This will help remove toxic acids and completely clean the caps from any sand that has gotten into the cells.

Cook the mushrooms in several batches. It is not recommended to throw them into boiling water. You need to put the morels in cold water and put them on the stove. Another option is not to drain the liquid in which the mushrooms were soaked. It is suitable for the first cooking. Boil the morels for the first time for 5-7 minutes.

It is recommended to drain the first mushroom broth, no matter how fragrant it is. Morels should be washed under running water. The manipulation should be carried out carefully so as not to damage the fragile caps. Rinsing will help remove remaining insects, sand and small debris.

Then fill the pan with cold water, put morels there, add salt and pepper and cook for 15-20 minutes. After cooking, transfer the mushrooms to a colander to drain off all excess liquid and allow them to dry. Then morels can be added to soups and stews. In salads they go well with boiled eggs and canned cod liver.

It is also recommended to boil the mushrooms before marinating. This kind of culinary processing of morels is rare. When pickled, they are somewhat reminiscent of salted milk mushrooms in taste, but it is more common to dry them.

Conditionally edible mushrooms - morels and strings

To please your family with delicious and satisfying mushroom dishes, you need to know the peculiarities of their preparation.

We wash freshly picked morels well under running water. The morel cap, thanks to its uneven surface, reminiscent of a honeycomb, collects sand, slugs, and twigs. We cut the caps and legs in half and wash them thoroughly.

Don't forget that morels and strings contain helvella acid. To get rid of it, boil the cut caps and stems for 8-10 minutes.

Then we pour out the broth, wash the mushrooms and only after that prepare various dishes.

Important! When eating stitches, you must be careful. Even a small amount of gyromitrins that remains in them after boiling can be oncogenic and cause poisoning in children and people with hypersensitivity.

For more information about these spring forest inhabitants, watch the video:

Morel mushrooms in sour cream: an original method

To prepare mushrooms in sour cream, you need to take the following ingredients for 2 servings:

• 250 g morels;
• 100 ml high fat sour cream;
• 40 ml dry white wine;
• 1 small shallot;
• 0.5 tsp. freshly squeezed lemon juice;
• 1.5 tsp. butter;
• salt, black pepper and other spices - to taste.

Before preparing morels in sour cream according to the original recipe, they must be heat treated, i.e. boiled. If wild mushrooms are small and can be stewed whole, it is recommended to soak them for 10 minutes in lightly salted water to get rid of possible worms or insects. Medium-sized and large mushrooms do not need pre-soaking. Large specimens need to be cut into large pieces, and slightly smaller specimens should be cut in half.

Fill morels with sour cream - invite friends for dinner

Wild mushrooms and potatoes, so dear to us, are a classic combination. There is hardly a person who will say that it is tasteless. What else perfectly complements the gifts of the forest? What can make them even more fragrant and tender? Everything ingenious, as they say, is simple. Take and add sour cream to the mushrooms. And now we’ll tell you how to do it correctly. Today on our culinary agenda are morels in sour cream.

We will present to your attention several options for their preparation, so that everyone will find a recipe suitable for them. Some will be a little more caloric, some will be easier to implement, some will explore all the options.

Morel sauces

Morel sauces are appreciated by gourmets. The dressing vaguely resembles julienne. For the classic sauce you need the following ingredients:

• 250-300 g of fresh mushrooms;
• 30 g natural butter;
• 3-4 cloves of garlic;
• 100 ml sour cream 30% fat;
• 80-100 ml mushroom broth;
• 1-2 tbsp. l. flour;
• 1/4 tsp. chopped nutmeg;
• Italian or Provençal herbs;
• coarse salt;
• pepper mixture.

Wash the mushrooms, soak and boil. Peel the garlic and chop finely. Fry the flour in a dry frying pan until golden brown. It will serve as a thickener for the sauce. Remove the flour. Melt a piece of butter in a frying pan and fry the mushrooms for 5-7 minutes. Then add garlic. After 2-3 minutes, pour in the mushroom broth, salt, pepper and add spices. Simmer over low heat, stirring constantly.

Stir sour cream with flour until smooth and also add to the frying pan. The thickness of the sauce will depend on the amount of flour, so you can reduce it if necessary.

Place the finished mixture in a blender and grind to the consistency of jam. The dressing can be served with meat, chicken or beef liver.

You can also make mushroom sauce for pasta. For it you will need:

• 100 g morel caps;
• 100 ml heavy cream or coconut milk;
• 1 tbsp. l. tomato sauce;
• 0.5 tsp. mustard seeds;
• 0.5 tsp. ground sweet paprika;
• 0.5 tsp. mixtures of Italian herbs;
• 1 tbsp. l. soy sauce;
• 2-3 tbsp. l. dry white wine;
• 1 small onion;
• 3 tbsp. l. unrefined olive oil;
• 1/4 tsp. salt.

Mushroom caps are soaked and boiled. The onion is peeled, cut into half rings and fried in olive oil until soft. Finely chop the mushrooms and add them to the frying pan. After 5 minutes, pour in the wine. When the liquid has evaporated by 1/3, you can add sauces, spices and cream. Simmer for another 10-15 minutes. Serve with boiled pasta, without chopping, or pass through a blender.

Morel dishes

Is it possible to fry morels?

Steppe representatives of the morel family are called “kings of spring mushrooms.” They appear first in flat steppe areas or forest edges. As a rule, they grow one at a time or in small colonies, forming “witch circles.” Most often, the crop prefers wormwood steppes.

After harvesting, many mushroom pickers make the mistake of believing that they can make roasted mushrooms, which are customary for eating porcini mushrooms or honey mushrooms, from morels. The principles of preparation are slightly different; they are prepared using different technologies, including preliminary boiling.

Misconceptions about frying methods also become possible because morels taste like traditional porcini mushrooms. The second name of the steppe morel is “white steppe mushroom.”

It is known that drying destroys the toxins contained in the fruit body, which is why they are recommended to be used only after 3 months of drying. When boiled, toxins enter the water, leaving the fruit body completely.

Before frying, it is recommended to boil morels to completely prevent toxic substances from entering the body. Boiling before cooking is a kind of safety mechanism.

Fried morels are prepared in a variety of ways and are especially delicious when paired with classic sauces and are a great addition to vegetables and meats. When finished, the product has a special taste and aroma. Fried morels are combined with white semi-dry or dry wine. Culinary experts advise choosing wines without pronounced fruit notes in order to fully experience all the shades of mushroom flavor.

Important! Fried morels are not used for pickles, pickling or freezing. The only way to prepare for a long time is drying.

Morels with eggs

To diversify your everyday breakfasts, instead of the usual omelet or fried eggs, you can cook mushrooms with eggs. For the dish you will need the following ingredients:

• 150 g fresh morels;
• 2-3 eggs;
• 50 ml sour cream with a fat content of 20-30%;
• sunflower oil for frying;
• salt pepper.

First, you need to peel and wash the mushrooms, then boil them. It is advisable to change the water 2-3 times during cooking. Boiled mushrooms should be placed in a colander or sieve to allow the liquid to drain. After this, you can cut them into medium-sized pieces and place them in a frying pan. It is recommended to fry the mushrooms over medium heat until golden brown. Then they need to be removed from the pan.

In a separate container, whisk eggs with salt and pepper. Add sour cream and mix thoroughly. Pour into a frying pan and simmer over low heat. Then return the fried mushrooms back to the container. Cook for another 5 minutes until the mixture thickens. Place on plates and sprinkle chopped herbs on top. Parsley, dill and green onions go well with morels.

Recipe for fried mushrooms and potatoes

This dish has gained great popularity for its speed and ease of preparation. The delicacy turns out tasty and satisfying. It is better to eat it hot.

Ingredients:

• boiled morels
• new potatoes
• small onion heads
• garlic
• olives
• vegetable oil for frying
• salt
• greenery

Fried forest morels with onions

For fried mushrooms with green onions you need to take the following ingredients:

• 350 g of fresh forest morels;
• 1 small bunch of green onions;
• 1 tbsp. l. sunflower or olive oil;
• 1.5 tbsp. l. cream or coconut milk;
• a pinch of salt;
• sweet and hot red pepper - to taste.

The quantity of products is designed for 2 servings. Cooking time: 50-60 minutes. Soak wild mushrooms for 5 minutes. Boil water in a small saucepan, add salt and add morels. Cook for 10-15 minutes. Place the poached mushrooms in a colander and let the water drain. Heat a frying pan with oil on the fire, add the morels and fry over medium heat until golden brown.

Then add finely chopped onions, cream and both types of pepper. Vegetarians can replace the cream with coconut milk. It is not inferior to them either in nutritional value or taste.

The spiciness of the dish can be chosen based on individual preferences. You need to simmer the mushrooms with onions for another 5 minutes. The dish is served hot as an addition to boiled potatoes.

How to cook morels with potatoes

Recipe for morels with sour cream and cheese

Ideal for a side dish. Can be used as a gravy, or just as a snack with bread - delicious. When cooking, the smell in the kitchen is incredible. Try to cook more right away, because you will be asked for more.

Ingredients:

• Morels – 500 gr
• Onion - 1 pc.
• Sour cream – 500 gr
• Cheese – 250 gr
• Salt and spices to taste
• Vegetable oil

Method of preparation: Cut pre-washed and boiled morels into small pieces. Chop the onion and grate the cheese. Heat a frying pan with vegetable oil and fry the onion until golden. Add mushrooms to the onions and fry over high heat for 5 minutes.

Don't forget to stir so the ingredients don't burn. After the time has passed, reduce the heat and add sour cream and salt. Mix well.

If you think the consistency is too thick, you can add water. Add grated cheese.

Simmer the ingredients until the cheese is completely dissolved. Morels in sour cream and cheese sauce are ready.

Morels with potatoes

Morels fried with potatoes are easy to prepare. To prepare a dish for 4 people you will need:

• 250-300 g morels;
• 500-600 g potatoes;
• 1 medium onion;
• 2 cloves of garlic;
• 1.5 tbsp. l. butter for frying;
• salt, ground black pepper and a mixture of Italian herbs - to taste.

Cut the mushrooms into large pieces. Boil morels in lightly salted water. After the first cooking, which lasts 10 minutes, drain the water, add clean water, boil and boil the mushrooms again. The second time 5 minutes will be enough. Drain and gently squeeze the morels.

Wash the potato tubers, peel them and cut into small slices. Finely chop the onion. Pass the garlic through a press. Fry vegetables in oil until soft. Then add chopped mushrooms, salt and spices. Cook for another 5-10 minutes.

How to stew morels with vegetables

Strings fried in sour cream

For the recipe you will need:

• lines (morels) – 700g
• onion - 1 pc.
• vegetable oil for frying
• sour cream - 200 ml
• salt - to taste
• black pepper (ground) - to taste
• fresh greens - to taste.

Recipe:

Rinse spring mushrooms (strings or morels) thoroughly under running water and soak in cold water for several hours or overnight.

After soaking, drain the mushrooms, rinse again, place in a saucepan and add a small amount of water. The water should just cover the lines. Bring water to a boil and cook mushrooms over medium heat, skimming off foam, for about 20 minutes.

Place the boiled lines in a colander and let the water drain. When the water has drained from the boiled mushrooms, cut the small mushrooms into several pieces. Leave small mushrooms whole.

Heat the vegetable oil in a frying pan, add the onion cut into half rings and fry, stirring, for 3-5 minutes.

Add the mushrooms to the onion and fry for about 3 minutes, remembering to stir. Add salt to taste.

Add sour cream to the pan and stir. Cover with a lid and cook over low heat for 1-3 minutes so that the mushrooms are well soaked in sour cream.

Sprinkle the lines in sour cream with fresh chopped herbs and mix. The strings fried with sour cream are ready. Serve while the mushrooms are hot. Bon appetit!

Source

Stewed morels with vegetables

To prepare morels, the most unusual recipes are used, since these wild mushrooms go well with most foods. And a dish with added vegetables can be consumed even when on a diet.

Take the following products:

• 500 g mushrooms;
• 500 g cauliflower (it can be replaced with Chinese cabbage, broccoli or white cabbage);
• 500 g radish;
• 3 tbsp. l. butter or olive oil;
• 1 bunch of dill;
• 2 tbsp. l. wheat flour;
• 400 ml of ready-made vegetable broth;
• 1 bunch of green onions;
• a mixture of herbs;
• salt, pepper - to taste.

First prepare the vegetable broth. To prepare it you will need small carrots, onions, celery stalks, parsley and dill. It would be a good idea to add a few cloves of garlic, peppercorns and bay leaves. Vegetables are peeled, cut into large pieces or used whole. They are filled with cold water and sent to medium heat. After boiling, it is recommended to add salt and all the spices. You need to cook for 20-30 minutes.

Mushrooms are prepared separately. They are cleaned and boiled 2-3 times. Then let the water drain. Cabbage and radishes are finely chopped. Dip into boiling vegetable broth. Halfway through cooking, add finely chopped mushrooms. 5 minutes before readiness, mix flour with melted butter, which can be replaced with olive oil. Grind these ingredients until a homogeneous mass is formed. Add to vegetables. Before turning off the heat, sprinkle with chopped herbs.

Soup with morels and meatballs

For a tasty and nutritious soup with meatballs, you need to prepare the following products:

• 500 g chicken or beef fillet;
• 1 student bun or slice of wheat bread;
• 15-20 pcs. small mushrooms;
• 6-8 pcs. medium potatoes;
• 1 small carrot;
• 1 onion;
• 1 egg;
• 5-6 tbsp. l. cream;
• 2 tsp. butter;
• a pinch of chopped nutmeg;
• pepper mixture;
• 2 bay leaves;
• a bunch of parsley;
• salt.

Wash and soak the mushrooms. They are sent to the fire to cook. The first water will have to be changed. On the second you can already cook the broth. Add salt, pepper and bay leaf. At this time, prepare the potatoes: peel, wash and cut into small cubes. The husks are removed from the onion. Carrots are washed and peeled. Vegetables can be chopped into strips or simply chopped finely. Fry half the onion and carrots in butter. Sent along with potatoes into mushroom broth.

Chicken breast or beef tenderloin is passed through a meat grinder. A bun or slice of white bread is soaked in milk and then squeezed out. The second half of the onion, a bun, an egg, salt and pepper are added to the homemade minced meat. Form meatballs and drop into soup. Cook until the potatoes are soft. Top with cream if desired. Before removing from the stove, sprinkle the meatball soup with finely chopped parsley.

Mushroom soup will be delicious if you replace the meatballs with smoked meat. The first course with corn grits and mushrooms will taste unusual. To prepare it you will need:

• 2-3 slices of boiled pork;
• several small potatoes;
• 2-3 tbsp. l. corn grits;
• 6 tbsp. l. coconut milk or cream;
• 1 onion;
• 150 g boiled morels.

Chopped mushrooms are fried with onions in a small amount of vegetable oil. Separately, peeled and finely chopped potatoes are placed in a saucepan. After boiling, add the cereal. After 10-15 minutes, add the diced boiled pork. Boil until the potatoes are ready. At the end of cooking, add the mushrooms to the pan and season with cream or coconut milk.

How to cook chicken with morels