18 Savory Dried Morel Mushroom Recipes Delight

Dive into the earthy, umami-rich world of dried morel mushrooms with our roundup of 18 savory recipes that promise to transform your meals from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner or indulging in the comfort of seasonal favorites, these morel-infused dishes are sure to delight. Keep reading to discover how these gourmet mushrooms can elevate your cooking game!

Creamy Dried Morel Mushroom Soup

Get ready to dive into a bowl of comfort with this creamy dried morel mushroom soup. It’s rich, earthy, and utterly irresistible—perfect for those chilly evenings when only something decadent will do.

Ingredients

• For the soup base:
  • 1 oz dried morel mushrooms
  • 4 cups water
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp salt
• For the creamy finish:
  • 1 cup heavy cream
  • 1 tbsp all-purpose flour
  • 1/2 tsp black pepper

Instructions

1. Rehydrate the morel mushrooms by soaking them in 4 cups of warm water for 20 minutes. Reserve the liquid.
2. In a large pot, melt 2 tbsp of butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Slice the rehydrated mushrooms and add them to the pot, cooking for another 3 minutes to blend the flavors.
4. Pour in the reserved mushroom soaking liquid, avoiding the last bit which may contain grit. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. In a small bowl, whisk together 1 tbsp flour with 2 tbsp of the soup liquid to create a slurry. Stir this back into the pot to thicken the soup.
6. Add 1 cup heavy cream and 1/2 tsp black pepper, stirring well. Simmer for an additional 5 minutes until the soup is creamy and heated through.
7. Tip: For an extra smooth texture, blend half the soup before adding the cream.
8. Tip: Always taste and adjust seasoning after adding the cream, as it can mute flavors.
9. Tip: Garnish with a drizzle of truffle oil for a luxurious finish.

You’ll love the velvety texture and deep, umami flavors of this soup. Try serving it in hollowed-out bread bowls for a fun, edible presentation.

Dried Morel Mushroom Risotto

Get ready to elevate your risotto game with dried morel mushrooms—earthy, luxurious, and packed with umami. This dish turns a simple rice bowl into a gourmet experience.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 1 oz dried morel mushrooms
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp unsalted butter
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Soak the dried morel mushrooms in 2 cups of warm water for 20 minutes until soft. Drain and chop, reserving the liquid.
2. In a large pan, melt 1 tbsp butter over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add the Arborio rice to the pan. Stir to coat the rice with butter and toast slightly for 2 minutes.
4. Pour in the white wine. Stir continuously until the wine is fully absorbed.
5. Begin adding the warm chicken stock, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next.
6. After 15 minutes, stir in the chopped morels and reserved mushroom liquid. Continue adding stock as needed.
7. Cook until the rice is al dente and the risotto is creamy, about 25 minutes total.
8. Remove from heat. Stir in the remaining 1 tbsp butter and Parmesan cheese. Season with salt to taste.

Buttery and rich, this risotto boasts a deep mushroom flavor with a satisfying chew. Serve it as a main with a crisp salad or alongside grilled meats for a hearty meal.

Grilled Chicken with Dried Morel Mushroom Sauce

Yearning for a dish that screams gourmet but feels like home? **Grilled Chicken with Dried Morel Mushroom Sauce** is your ticket. Bold flavors meet simple techniques—let’s dive in.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 oz dried morel mushrooms
  • 1 cup hot water
  • 2 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup heavy cream
  • 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Rub chicken breasts with olive oil, then season with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Don’t flip more than once for perfect grill marks.
4. While chicken cooks, soak morel mushrooms in hot water for 10 minutes. Drain, reserving 1/2 cup of the liquid, and chop mushrooms.
5. In a skillet over medium heat, melt butter. Add shallot, sautéing until translucent, about 2 minutes.
6. Add chopped morels and reserved liquid to the skillet. Simmer for 5 minutes to reduce slightly.
7. Stir in heavy cream and salt, cooking for another 3 minutes until sauce thickens. Tip: If sauce is too thick, add a splash of the reserved mushroom liquid.
8. Plate grilled chicken, spooning morel sauce generously over the top. Tip: Let chicken rest for 5 minutes before slicing to keep juices locked in.

Every bite delivers tender chicken swathed in a velvety, earthy sauce. Serve over mashed potatoes or with crusty bread to soak up every drop of that luxurious morel goodness.

Dried Morel Mushroom and Spinach Pasta

Savory meets earthy in this Dried Morel Mushroom and Spinach Pasta that’s a game-changer for weeknight dinners. Soak up the flavors and let’s dive straight into the magic.

Ingredients

• For the pasta:
  • 8 oz dried pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 oz dried morel mushrooms
  • 2 cups hot water
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 4 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Soak the dried morel mushrooms in 2 cups of hot water for 20 minutes until soft. Drain and reserve the liquid.
2. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
4. Add the soaked morels and sauté for 2 minutes. Pour in the reserved mushroom liquid and simmer for 5 minutes to reduce slightly.
5. Stir in the spinach and cook until wilted, about 2 minutes. Add heavy cream and Parmesan, stirring until the sauce thickens, about 3 minutes.
6. Toss the cooked pasta into the sauce until evenly coated. Season with salt if needed.

Lusciously creamy with a punch of umami from the morels, this pasta pairs perfectly with a crisp white wine or served alongside grilled chicken for extra protein.

Beef Stroganoff with Dried Morel Mushrooms

Never settle for bland when you can **boldly** upgrade your beef stroganoff with dried morel mushrooms. This twist **delivers** deep, earthy flavors that’ll make your taste buds **dance**.

Ingredients

• For the beef:
  • 1.5 lbs beef sirloin, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mushrooms and sauce:
  • 1 oz dried morel mushrooms, rehydrated
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1/2 cup sour cream
  • 1 tbsp chopped fresh parsley

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat. **Season** beef with salt and pepper, then **sear** for 2 minutes per side until browned. **Remove** and set aside.
2. In the same skillet, **melt** butter over medium heat. **Add** onion and garlic, **sauté** for 3 minutes until soft.
3. **Stir** in flour until combined, then **gradually add** beef broth, stirring constantly to avoid lumps.
4. **Mix** in Dijon mustard and rehydrated morel mushrooms. **Simmer** for 5 minutes until sauce thickens.
5. **Return** beef to the skillet. **Stir** in sour cream and **heat** through for 2 minutes—do not boil to prevent curdling.
6. **Garnish** with fresh parsley before serving.

Amazingly creamy with a **rich**, umami-packed sauce, this stroganoff **shines** over egg noodles or mashed potatoes. **Try** topping with extra mushrooms for a gourmet touch.

Dried Morel Mushroom and Thyme Tart

Absolutely no one can resist the earthy, umami-packed punch of this Dried Morel Mushroom and Thyme Tart. It’s a showstopper that’s surprisingly simple to whip up, blending rustic flavors with a buttery, flaky crust.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 oz dried morel mushrooms, rehydrated
  • 2 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a food processor, pulse the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, pulsing until the dough just comes together. Tip: Don’t overmix to keep the crust flaky.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Chill for 15 minutes.
5. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes.
6. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes.
7. Add the rehydrated morels and thyme, cooking for another 3 minutes. Tip: Save the mushroom soaking liquid for a flavor boost in soups or sauces.
8. Whisk together cream, eggs, salt, and pepper in a bowl. Stir in the mushroom mixture.
9. Pour the filling into the pre-baked crust. Bake for 25-30 minutes until set and golden. Tip: Let the tart cool slightly before slicing for cleaner cuts.

The tart emerges with a crisp crust and a creamy, aromatic filling that’s studded with tender morels. Serve it warm with a drizzle of truffle oil or alongside a crisp green salad for a meal that’s anything but ordinary.

Wild Rice and Dried Morel Mushroom Pilaf

Transform your dinner game with this Wild Rice and Dried Morel Mushroom Pilaf—earthy, nutty, and utterly satisfying.

Ingredients

• For the pilaf:
  • 1 cup wild rice
  • 2 cups chicken or vegetable broth
  • 1 oz dried morel mushrooms
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 2 tbsp chopped fresh parsley

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, bring the broth to a boil over high heat. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, soak the dried morel mushrooms in warm water for 20 minutes. Drain, rinse, and chop them.
4. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. Add the chopped morels to the skillet, cooking for another 3 minutes to blend the flavors.
6. Stir the cooked wild rice into the skillet with the morel mixture. Season with salt and pepper, mixing well to combine.
7. Remove from heat and garnish with fresh parsley before serving.

Outstanding in its simplicity, this pilaf boasts a chewy texture from the wild rice and a deep umami punch from the morels. Serve it alongside roasted chicken or as a hearty vegetarian main.

Dried Morel Mushroom Stuffed Pork Chops

Nothing beats the umami punch of dried morel mushrooms stuffed into juicy pork chops—elevate your dinner game with this showstopper.

Ingredients

• For the stuffing:
  • 1/2 cup dried morel mushrooms, rehydrated and chopped
  • 1/4 cup breadcrumbs
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt to taste
• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, warm 1 tbsp olive oil. Sauté garlic until fragrant, about 30 seconds.
3. Add chopped morels and breadcrumbs to the skillet. Cook for 2 minutes, then remove from heat. Tip: Ensure morels are finely chopped for even stuffing.
4. Cut a pocket into each pork chop. Season inside and out with salt and pepper.
5. Stuff each pork chop with the morel mixture. Secure with toothpicks if necessary.
6. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 3 minutes per side until golden. Tip: Don’t overcrowd the skillet to get a perfect sear.
7. Transfer skillet to the oven. Bake for 15 minutes, or until internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Let rest for 5 minutes before serving.

The pork chops emerge succulent with a earthy, nutty core. Serve atop creamy polenta or with a crisp apple slaw for contrast.

Roasted Duck with Dried Morel Mushroom Gravy

Kick off your culinary adventure with this Roasted Duck with Dried Morel Mushroom Gravy—a dish that screams luxury without the fuss. Perfect for impressing at dinner parties or treating yourself to a gourmet meal at home.

Ingredients

• For the duck:
  • 1 whole duck (5-6 lbs), patted dry
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
• For the gravy:
  • 1 oz dried morel mushrooms, rehydrated in 2 cups warm water
  • 2 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck inside and out with salt, pepper, and garlic powder. Tip: For extra crispiness, prick the skin all over with a fork before seasoning.
3. Place the duck on a rack in a roasting pan, breast side up. Roast for 2 hours, or until the internal temperature reaches 165°F (74°C).
4. While the duck roasts, melt butter in a skillet over medium heat. Add shallot and sauté until translucent, about 3 minutes.
5. Strain the morel mushrooms, reserving the liquid. Add mushrooms to the skillet and cook for 5 minutes.
6. Pour in the reserved mushroom liquid and chicken stock. Simmer until reduced by half, about 10 minutes. Tip: Skim off any foam for a clearer gravy.
7. Stir in heavy cream and simmer for another 5 minutes. Season with salt and pepper.
8. Once the duck is done, let it rest for 10 minutes before carving. Serve with the morel mushroom gravy.

Crispy skin meets tender, juicy meat in this roasted duck, elevated by the earthy depth of morel mushroom gravy. Try serving it over a bed of wild rice for a complete, rustic meal that’s bound to wow.

Dried Morel Mushroom and Goat Cheese Omelette

Hungry for a breakfast that’s both earthy and elegant? This omelette blends the deep, nutty flavors of dried morels with the creamy tang of goat cheese for a morning masterpiece.

Ingredients

• For the omelette:
• 3 large eggs
• 1/4 cup dried morel mushrooms, rehydrated
• 1/4 cup crumbled goat cheese
• 1 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Rehydrate the dried morel mushrooms by soaking them in warm water for 20 minutes. Drain and pat dry.
2. Beat the eggs in a bowl until fully mixed. Season with salt and pepper.
3. Heat a non-stick skillet over medium heat and melt the butter.
4. Pour the beaten eggs into the skillet. Let them set for 30 seconds without stirring.
5. Gently lift the edges of the omelette with a spatula, tilting the pan to let uncooked eggs flow underneath.
6. Once the omelette is mostly set but still slightly runny on top, sprinkle the rehydrated morels and crumbled goat cheese over one half.
7. Fold the other half of the omelette over the filling. Cook for another minute until the cheese begins to melt.
8. Slide the omelette onto a plate and serve immediately.

Velvety goat cheese melts into the fluffy eggs, while the morels add a meaty bite. Try drizzling with truffle oil or serving alongside a crisp arugula salad for an extra touch of luxury.

Braised Lamb Shanks with Dried Morel Mushrooms

Transform your dinner into a gourmet feast with these succulent braised lamb shanks. Tender meat meets earthy morels in a rich, unforgettable sauce.

Ingredients

• For the lamb: 4 lamb shanks, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1 cup dried morel mushrooms, 2 cups beef broth, 1 cup red wine, 2 tbsp tomato paste, 1 onion (diced), 2 carrots (diced), 2 garlic cloves (minced), 1 tsp thyme, 1 bay leaf
• For finishing: 2 tbsp butter, 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 325°F.
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks until golden brown on all sides, about 3 minutes per side. Remove and set aside.
4. In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.
5. Stir in tomato paste, thyme, and bay leaf. Cook for 1 minute.
6. Add red wine, scraping the bottom to deglaze the pot. Simmer until reduced by half, about 5 minutes.
7. Add beef broth and dried morel mushrooms. Bring to a simmer.
8. Return lamb shanks to the pot. Cover and transfer to the oven. Braise for 2.5 hours, or until the meat is fork-tender.
9. Remove lamb shanks and keep warm. Discard bay leaf.
10. Skim excess fat from the sauce. Stir in butter until melted and sauce is glossy.
11. Serve lamb shanks topped with sauce and garnished with parsley.

Braised to perfection, the lamb shanks are melt-in-your-mouth tender, with the morels adding a deep, woodsy flavor. Pair with creamy polenta or crusty bread to soak up every drop of that luxurious sauce.

Dried Morel Mushroom and Asparagus Quiche

Zesty and earthy, this quiche brings gourmet to your brunch table with minimal fuss. Dried morels and fresh asparagus team up for a flavor bomb that’s both rustic and refined.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 oz dried morel mushrooms, rehydrated and chopped
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a food processor, pulse flour and salt. Add butter; pulse until mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough forms. Tip: Don’t overmix to keep the crust flaky.
4. Roll dough on a floured surface to fit a 9-inch pie dish. Trim edges; prick bottom with a fork.
5. Bake crust for 15 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. Meanwhile, sauté morels and asparagus in a pan over medium heat for 5 minutes until asparagus is bright green.
7. In a bowl, whisk eggs, cream, salt, and pepper. Stir in cheese and sautéed vegetables.
8. Pour filling into pre-baked crust. Bake for 30-35 minutes until set and golden. Tip: Let quiche rest for 10 minutes before slicing for cleaner cuts.

Heavenly creamy with a crisp crust, this quiche is a showstopper. Serve with a side of arugula salad for a fresh contrast.

Venison Medallions with Dried Morel Mushroom Sauce

Savory meets luxurious in this dish that’ll have your taste buds dancing. **Venison medallions** seared to perfection, draped in a rich **dried morel mushroom sauce**—game night just got gourmet.

Ingredients

• For the venison:
  • 4 venison medallions (6 oz each)
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 1 oz dried morel mushrooms, rehydrated
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 small shallot, minced
  • 1 garlic clove, minced

Instructions

1. **Pat dry** venison medallions with paper towels to ensure a perfect sear.
2. **Season** both sides of the medallions generously with salt and pepper.
3. **Heat** olive oil in a skillet over medium-high heat until shimmering.
4. **Sear** venison for 3 minutes per side for medium-rare, then transfer to a plate.
5. **Tip:** Let meat rest covered with foil to retain juices.
6. **In the same skillet**, melt butter over medium heat and sauté shallot and garlic until translucent.
7. **Add** rehydrated morels and cook for 2 minutes to intensify their flavor.
8. **Pour in** beef stock, scraping up any browned bits for added depth.
9. **Simmer** until the liquid reduces by half, about 5 minutes.
10. **Stir in** heavy cream and cook for another 3 minutes until the sauce thickens.
11. **Tip:** For a smoother sauce, blend half of it and mix back in.
12. **Return** venison to the skillet, spooning sauce over to warm through.
13. **Tip:** Garnish with fresh thyme for a pop of color and aroma.

Buttery tender venison paired with the earthy, umami-packed morel sauce creates a symphony of flavors. Serve atop creamy mashed potatoes or with a side of roasted asparagus for a complete, show-stopping meal.

Dried Morel Mushroom and Truffle Oil Pizza

Unleash a flavor bomb with this gourmet pizza that’s all about earthy morels and luxurious truffle oil. Perfect for impressing at dinner parties or treating yourself to a fancy night in.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm water (110°F)
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
• For the toppings:
  • 1/2 cup dried morel mushrooms, rehydrated
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp truffle oil
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 475°F. A hot oven is key for a crispy crust.
2. In a large bowl, mix flour, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Let it rest covered for 30 minutes—it should double in size.
4. Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
5. Spread tomato sauce evenly over the dough, then sprinkle with oregano and garlic powder.
6. Top with mozzarella, rehydrated morels, and Parmesan. Drizzle with truffle oil before baking.
7. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway for even cooking.
8. Let it cool for 2 minutes before slicing. This prevents the toppings from sliding off.

Wow, the crispy crust with the chewy morels and aromatic truffle oil creates a symphony of textures. Serve with a light arugula salad to cut through the richness.

Savory Dried Morel Mushroom Bread Pudding

Make your taste buds dance with this umami-packed Savory Dried Morel Mushroom Bread Pudding. It’s a game-changer for brunch or dinner, blending earthy morels with creamy custard and crusty bread.

Ingredients

• For the mushrooms: 1 oz dried morel mushrooms, 2 cups hot water
• For the custard: 3 large eggs, 2 cups heavy cream, 1 cup whole milk, 1 tsp salt, 1/2 tsp black pepper
• For the bread: 6 cups day-old crusty bread, cubed
• For finishing: 1/2 cup grated Gruyère cheese, 2 tbsp chopped fresh thyme

Instructions

1. Rehydrate the morels by soaking them in 2 cups of hot water for 20 minutes. Drain, reserving 1/2 cup of the liquid, and chop the mushrooms.
2. Preheat your oven to 350°F and butter a 9×13 inch baking dish.
3. Whisk together eggs, heavy cream, milk, salt, and pepper in a large bowl until smooth.
4. Add the bread cubes and chopped morels to the custard mixture, pressing down to ensure all bread is soaked. Let sit for 15 minutes.
5. Transfer the mixture to the prepared baking dish, sprinkle with Gruyère and thyme.
6. Bake for 45 minutes, or until the top is golden and the custard is set.
7. Let rest for 10 minutes before serving to allow the custard to firm up.

Bold flavors and textures make this dish a standout. The morels add a deep, woodsy note, while the Gruyère offers a nutty crunch. Serve it warm with a drizzle of the reserved mushroom liquid for an extra flavor boost.

Dried Morel Mushroom and Leek Galette

Bold flavors meet rustic charm in this dried morel mushroom and leek galette. Perfect for brunch or a cozy dinner, it’s a showstopper that’s surprisingly simple to make.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 oz dried morel mushrooms, rehydrated
  • 2 leeks, thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup ricotta cheese
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
5. While the dough chills, heat olive oil in a skillet over medium heat. Add leeks, salt, and pepper, cooking until soft, about 5 minutes.
6. Stir in rehydrated morel mushrooms and cook for another 3 minutes. Remove from heat and let cool slightly.
7. Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
8. Spread ricotta cheese over the dough, leaving a 2-inch border. Top with the mushroom and leek mixture.
9. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with beaten egg.
10. Bake for 35-40 minutes, until the crust is golden brown. Tip: Rotate the baking sheet halfway through for even browning.

You’ll love the crispy crust paired with the earthy mushrooms and creamy ricotta. Serve it warm with a drizzle of truffle oil for an extra touch of luxury.

Pan-Seared Scallops with Dried Morel Mushroom Cream

Overwhelm your taste buds with this luxurious yet straightforward dish that’s perfect for impressing at dinner parties or treating yourself on a lazy Sunday.

Ingredients

• For the scallops: 12 large sea scallops, 2 tbsp olive oil, 1 tsp salt
• For the sauce: 1 oz dried morel mushrooms, 1 cup heavy cream, 1 tbsp butter, 1/2 tsp salt

Instructions

1. Soak 1 oz dried morel mushrooms in warm water for 20 minutes until soft. Drain and pat dry.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Season 12 large sea scallops with 1 tsp salt and sear in the skillet for 2 minutes per side until golden. Remove and set aside.
4. In the same skillet, melt 1 tbsp butter over medium heat. Add the rehydrated morels and sauté for 3 minutes.
5. Pour in 1 cup heavy cream and 1/2 tsp salt, simmering for 5 minutes until the sauce thickens slightly.
6. Return the scallops to the skillet, spooning the sauce over them, and cook for an additional 1 minute to warm through.

Get ready for a dish that’s all about contrast: the scallops are tender and sweet, while the morel cream sauce is earthy and rich. Serve over a bed of creamy polenta or alongside crisp green beans for a complete meal.

Dried Morel Mushroom and Wild Garlic Pappardelle

Packed with umami and a hint of spring, this pappardelle twists wild flavors into every bite. **Toss** dried morels and wild garlic into your pasta game for a dish that’s effortlessly gourmet.

Ingredients

• For the pasta:
  • 8 oz dried pappardelle
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 1 oz dried morel mushrooms, rehydrated
  • 1/4 cup wild garlic, finely chopped
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup pasta water
  • Salt to taste

Instructions

1. Boil 4 cups of water in a large pot, add 1 tbsp salt, and cook pappardelle according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. Heat 2 tbsp butter in a large skillet over medium heat until foamy. Add rehydrated morels and sauté for 3 minutes until lightly browned.
3. Stir in wild garlic and cook for 1 minute until fragrant. Tip: Wild garlic cooks quickly—keep an eye to avoid burning.
4. Pour in 1/4 cup heavy cream and 1/2 cup pasta water, simmering for 2 minutes to thicken slightly. Tip: The starch in pasta water helps the sauce cling to the noodles.
5. Toss the cooked pappardelle into the skillet, coating evenly with the sauce. Cook for an additional 1 minute to meld flavors. Tip: Use tongs for easy mixing and to prevent breaking the pasta.

Rich, earthy morels and peppery wild garlic cling to each ribbon of pappardelle, creating a dish that’s as luxurious as it is rustic. Serve with a sprinkle of Parmesan or a drizzle of truffle oil to elevate it further.

Conclusion

We hope this roundup of 18 savory dried morel mushroom recipes inspires your next kitchen adventure! Each dish offers a unique way to enjoy these earthy gems. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the morel love. Happy cooking!