Morels can be toxic when raw or partially cooked. Be sure to cook them thoroughly, at least five minutes if you sauté or boil them, and at least 10 minutes if you steam or simmer them. Here are some of our favorite ways to cook this spring delicacy.
Chicken with Tarragon and Morels
Chef and food writer David McCann uses the liquid from soaking dried morels to create the flavorful tarragon cream sauce for this poached chicken and mushroom dish.
Sea Salt Rib Roast
Caramelized morel mushrooms are transformed into the umami-packed cream gravy that crowns this classic rib roast from chefs Shaun Searley and James Knappett.
Wild Mushroom Toast
Simply seasoned and roasted wild mushrooms like morels star in these savory toasts from chef Michael Reed. They’re topped with hollandaise sauce, sautéed spinach, and scrambled eggs.
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