Wild Edibles – Morels

May 29, 2015

We love picking wild mushrooms of all kinds; however, our all time favorite is the morel (or Smoozie as our Ukrainian ancestors called it). Morels appears every spring around the time the poplar trees start leafing out. You find them in damp wooded areas. They are very distinctive looking – wrinkled cone shaped caps.



Finding the ultimate morel picking spot is a life-long quest. Our favorite spot was a Christmas gift to Ken from my brother in law, Rodney. Rod gave Ken a map to a great spot. So every spring we go there in search of the delicable morel. That’s a Christmas gift that keeps on giving.

To prepare the morels, remove any debris and gently rinse them at least twice in cold water. Then roughly chop, cover with water and boil for about 5 minutes. Drain the water. You can now freeze the morels for future use or use the boiled morels in your favorite recipe.

Par Boiled Morels

Par Boiled Morels

Growing up, there was only one way to eat morels, in a thick cream sauce. Since dairy is no longer part of my diet, I have found a couple of equally delicious ways to serve these little beauties.

Morels in Cashew Cream

  • 1 cup cashews, soaked in water overnight
  • 1/2 cup water
  • 1 tbsp. olive oil
  • 1 onion diced
  • 3 cloves garlic, minced
  • 1 cup par boiled morels
  • Salt and pepper to taste

Drain the soaked cashews and place in a blender with 1/2 cup water. Blend until smooth and creamy, adding more water if needed. This will produce a thick, rich cream.

In a frying pan, fry onion and garlic in olive oil until translucent. Add morels and cashew cream. Season and bring to a slow boil. The cashew cream will thicken as it cooks. Add additional water if the sauce becomes too thick. The sauce is great on potatoes or pasta.

Fried Morels with Onion and Garlic

  • 1 tbsp. olive
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup par boiled morels
  • salt and pepper to taste

Fry onion and garlic in oil until translucent. Add  morels and sauté. Season to taste. Serve as a side dish.

About Darlene & Ken

Experiencing life off the grid, building a home, and trying to live sustainably.
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