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Most people I know soak morels in water overnight and then batter and deep fry them. There is absolutely nothing wrong with this method because they are delicious. If you have never had them this way you are missing out. I thought this was the only way to cook them but have recently learned that they are delicious in many other ways too. Here is a recipe that I recently created after killing a turkey and finding morels on the way to the truck. I wanted see if I liked them in soup and it was so good that I thought I should share it with you all. This makes a stew pot full but it's just as delicious the next day if you happen to have leftovers.
Ingredients:
Turkey breast cut into bite sized cubes
32 oz box of chicken broth
2 1/4ths cup hot water
6 oz box of Basmati Medley Savory Herb -Uncle Ben's brand
6.2 oz box of Long Grain & Wild Rice -Uncle Ben's brand
Large can of mild Rotel
1 Large onion diced
Morel Mushrooms (enough to make 2 or 3 cups once cubed)
2 sticks real butter
Olive Oil
Bacon prepared and crumbled
Shredded Cheese (your favorite kind)
Parsley for garnish
Garlic Salt with Parsley blend
Pepper
Begin by preparing your morels. Whether you have soaked them overnight or simply ran them under cold water to remove all debris, you let them dry and slice long ways into fourths then cube them up.
Prepare bacon however you like it and crumble it on a paper towel and set aside.
On stovetop in large skillet on medium heat your olive oil and 1 stick of butter. Butter alone will brown. The olive oil allows you to cook at a warmer temp without it browning. Add your cubed turkey breast and cubed onions. Sprinkle evenly with garlic salt or simply salt and pepper. While that cooks in a separate large stew pan warm a stick of butter on medium high heat and add both boxes of Uncle Ben's Basmati Medley and Long Grain Wild Rice reserving seasoning packets that come with it until later. Stir to coat evenly in butter and once it begins simmering add 2 1/4ths cup hot water to stew pot (watch out for that steam) and add 1 3/4ths cup chicken broth. Bring to a rolling boil. Place fitted lid on stew pot and turn down to simmer. Do not remove the lid to check it or you mess with your timing. Set your timer for exactly 20 min and this pan will be done. Remove from heat if the timer goes off until it's ready for the next step.
In the turkey skillet continue to cook and stir the turkey until it is cooked through and the onion has softened. Add one large can of undrained Rotel and add both seasoning packets that came from the Uncle Ben's boxes along with your cut up morels. Add the remaining broth still in the box and simmer until mushrooms are tender. It doesn't take long.
When both skillet and stew pot is done cooking pour your skillet mixture over your rice mixture and stir to combine. Simmer for about 10 minutes to let the flavors combine well.
Ladle into bowls and top with crumbled bacon, shredded cheese, and fresh parsley. You could also had avocados or green onions. This is delicious served with buttered garlic bread or breadsticks.
