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Morel Mushroom are a wonderful, wild mushroom available in Missouri for about two weeks in the spring. Their presence starts south (Mexico, for sure, probably Central and South America too) and tracks in a northerly direction even into the Arctic Circle as spring progresses..... My husband & I have been avid "shroomers" since his dad introduced us to hunting these delectables when we were in our early 20's. Following is the recipe for Morel Quiche which we shared at the Missouri Mycological Society (mushroom hunters) winter luncheon.
Would love your mushroom (wild or otherwise) recipes too!
4 eggs ½ cup half-and-half
½ Cup real mayonnaise ½ cup milk
2 Tablespoons flour ½ Cup minced onions
8 ounces Gruyere or Sharp Cheddar cheese: shredded
1 9” deep dish unbaked pie shell Dash of salt & pepper
Morel mushrooms as desired (5 medium reconstituted is a good start)
Preheat oven to 350 degrees F.
Hand whip: eggs, half-and-half, milk, mayonnaise, flour and salt & pepper in bowl.
Add onions, cheese & morels and stir well. Pour into unbaked pie shell.
Bake 45 minutes to 1 hour until the top is golden brown.