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Morel mushroom frittata
Published: 4/11/2012 10:08 AM
Last Modified: 4/11/2012 10:08 AM

Morel hunters across the country are taking to the woods to search for the coveted mushrooms.

I have seen the mushrooms proudly featured on several Facebook pages so I know that some people are having some luck. There are also daily postings about morel hunts on the Oklahoma message board of Morel.com

Chef Lisa Becklund of the Living Kitchen Farm and Dairy in Depew has been kind enough to share a recipe for morel mushrooms.

Happy hunting!

Morel and dock frittata with wild garlic
Serves 6-8
12 whole eggs, beaten
1 cup cream or milk
2 tablespoons butter
1 cup of morels, sliced lengthwise, (more if you have them and less if you don’t)
6 cups packed curly dock leaves (can substitute fresh spinach)
6 wild garlic, cleaned and sliced thin whites and greens
1 cup sharp cheddar cheese, grated
Pinch cayenne pepper
Pinch of sea salt

With freshly harvested morels, soak them in lightly salted water in a dark place for several hours to help pull out some of the sand and forest debris, especially after we’ve had a good rain. Sometimes you can just brush them off good, but check, because they could be gritty.

For the curly dock, I like the leaves of a medium size curly dock plant that has not yet sent up its seed stock. Strip the leaves from the stem, and chop (just like you would kale). Plunge the curly dock leaves into a pot of boiling water and let boil for about 10 minutes. The dock will turn dark and the water will turn very green. Strain the curly dock and just set aside for now. If you haven’t tried curly dock it has a mild lemony flavor and a cooked texture similar to spinach. Some folks don’t par boil it but if you’re not used to wild foods it’s good to do this at first.

Preheat oven to 350 degrees.

Mix the egg with the cream or milk and salt.

In a large, seasoned cast iron skillet, melt butter, add the wild garlic and cook on medium heat until aromatic. Add the cayenne pepper and the morels, cook for a few minutes. Turn off heat, spread the morels as evenly as you can along the bottom of the pan, and then spread the cooked curly dock out on the bottom of the pan on top of the morels followed by the cheese. Turn the heat on high; when the bottom of the pan is hot slowly pour the egg mixture evenly in the pan. At this point place the pan in the oven and bake for 15 minutes.

When the frittata is cooked, let cool slightly and invert the frittata onto a serving platter. The top should show off your morels nicely.

Reader Comments

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Ric (10 months ago)

Last night I made Morels with Asparagus, had some for lunch today. It was very good and believe me I savored every bite.

miss myrtle (10 months ago)

I never had a Morel.. will have to get some at Reasors. They are expensive. Oh well, will have to splurge just to see what they taste like.

seesay (10 months ago)

Need to try morels - but being a kitchen hygiene freak, especially regarding human-picked produce, wondering how you would wash that critter?

not normal (10 months ago)

I'm really not trying to be a jerk as I would like for you to be able to sample this too rare delicacy. Sometimes you just have to suck it up and override your phobias. I normally let them soak in warm water for about ten minutes and then use the kitchen sprayer to gently wash off any grit. I usually set them on a paper towel to let them drain. I make an egg wash to dredge them in and drag them through some whole wheat flour that has had salt and pepper and a pinch of cayenne mixed in. I fry them in a medium hot skillet with the bottom just covered with extra virgin olive oil. Usually takes about three to five minutes. Just cook them till they brown. Set them on paper towels to pull excess oil out and then enjoy. Mmmm-mmmm good! This is making me crave them just by talking about them!

not normal (10 months ago)

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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