Not a fan of mushrooms? We think these morel recipes will grow on you!
No need to look far for delicious ingredients in the Mountain State. In fact, the Appalachian region is a biodiversity hotspot, and a staggering variety of edibles grow right in our backyards. Enjoy these recipes inspired by a few of our favorite homegrown ingredients.
Creamy Orzo Risotto with Meyer Lemon and Morels
- 6 cups chicken stock
- 6 tablespoons unsalted butter
- 8 ounces morel mushrooms
- cleaned and halved
- 3 medium shallots minced
- 2 cloves garlic minced
- 13 ⁄4 cups 12 ounces orzo
- 1 teaspoon freshly grated Meyer lemon
- zest plus 1 tablespoon juice
- 1 teaspoon minced fresh thyme
- Kosher salt and freshly ground black
- pepper to taste
- 1 ⁄2 cup cream
- 1 ⁄2 cup finely grated parmesan plus more
- for serving
- Heat chicken stock in a small saucepan over medium heat; set aside and keep warm.
- Heat butter in a 4-quart saucepan over medium-high heat.
- Working in batches, add mushrooms and cook until golden, 5 -7 minutes.
- Using a slotted spoon, transfer mushrooms to a bowl; set aside.
- Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
- Add orzo, zest, thyme, salt, and pepper; cook 2 minutes.
- Add reserved stock 1⁄4 cup at a time, cooking until each addition is absorbed before adding next amount.
- Cook, stirring often, until liquid has all been used and orzo is tender, about 30 minutes.
- Add cream and cook, stirring, until liquid is creamy, about 3 minutes more.
- Remove from heat and stir in reserved mushrooms, lemon juice, parmesan, salt, and pepper; serve with additional parmesan on the side.
Spring Pasta with Morels, Ramps, and Peas
- 12 ounces fresh morel mushrooms cleaned and coarsely chopped
- 4 –6 ounces ramps cleaned and cut into 1⁄2-inch pieces (or 1 medium leek, cleaned and thinly sliced, plus 1 clove garlic, minced)
- 1 tablespoon butter
- 1 ⁄4 cup diced cooked ham
- 1 ⁄4 cup dry white wine
- 3 ⁄4 cup whipping cream
- 1 ⁄2 cup reduced-sodium chicken stock or broth
- 11 ⁄4 cups frozen peas thawed
- 11 ⁄2 teaspoons fresh thyme snipped
- Salt and pepper to taste
- 10 ounces dried linguine pasta
- 1 ⁄4 cup chopped fresh fl at-leaf Italian parsley
- Shaved parmesan cheese optional
- In a very large skillet over medium-high heat, cook and stir morels and ramps in hot butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.
- Add ham to skillet. Cook and stir 3–4 minutes until just starting to brown. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook and stir occasionally 6–8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet with peas and thyme and cook 3–4 minutes, or until peas are just tender. Season to taste with salt and pepper.
- In a large pot of salted water, cook linguine according to package directions; drain. Return to pot over low heat with sauce and parsley. Toss until well-combined. Transfer to a serving bowl. Serve with shaved parmesan