Missouri Monster Morel

At the end of the rainbow

All these morels were under one tree!!

Now that is a Biggin!

Yum, start pickin!!!

Brandon's Biggin Morels

Monster Missouri Morel

That's a Biggin!!

Dirty shroomers

Aunt Jane, this one's for you!!

Monster morel

I know what I'm looking forward to

Cream of Morel Soup Recipe

Cream of Morel Soup Recipe

1 pound morel mushrooms
Juice of I lemon
6 tablespoons butter (divided)
2 tablespoons onion, chopped
I small clove garlic, chopped
Salt and pepper
5 tablespoons flour
4 1/2 cups beef stock, heated
1/2 cup heavy cream

Finely chop morels. Sprinkle with lemon juice. Melt 2 tablespoons butter in pan and cook onion and garlic in it until soft and yellow, but not brown. Add morels and cook until mushrooms absorb juices. Season to taste with salt and pepper. Melt remaining butter in large saucepan. Stir in flour, then add hot beef stock gradually, stirring constantly to avoid lumps. Simmer 20 minutes. Add mushroom mixture and simmer an additional 10 minutes. Correct seasoning. Add cream and serve very hot. Serves 4 to 6.

Wild mushrooms and butter.....that is the recipe!

Peckerheads, funny but taste good!!!

Check out:  http://thegreatmorel.com/

Two Wild Picks That Go So Well Together.....Wish Uncle Millie lived close by so we could cook'em up!

Breakfast in WI

VIA Aunt Jane

Morel Mushroom Sauce

Morel Mushroom Sauce

Sautee in a few tablespoons hot butter 'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!

Preparation In a 12" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey's salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.

Recipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.

Courtesy of Jim Baymiller , Memphis TN.

Morels are popping in WI! Submitted by: Tim

How to find wild morel mushrooms.....

Serve these with your venison chop!

http://thegreatmorel.com/

Coming soon to a State Park near you!

It's almost shroomin' season!

Check this Fatty out!!!