How To Freeze Fresh Picked Morels Recipe

How to make it

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• Cut each morel in half lengthwise.
• place the whole batch into a large stainless steel pot or bowl that will fit into your sink.
• float the bugs off(small crustaceous bugs that curl up when you touch them-i always called them roly-polys) fill the pot with water to the brim.
• add somewhere between 1/2 to 1 cup salt to the water. more or less.
• soak the morels overnight in the salt water.
• push up and down on the morels to rinse out bugs or dirt and run water over the top of the morels to the brim of the pot to float the bugs out.
• drain thoroughly in batches onto paper towels.
• generously line the bottom of a 10 1/2 inch cast iron skillet with a layer of the cut, rinsed, and drained morels. this will be enough for two servings and i am calling it a pint.
• add 3 tablespoons of butter to each pan of morels.
• saute for 5 minutes. they shrink while cooking. and they will be cooked again more after defrosting so no need to overdo it.
• do as many skilletfulls as required following the above saute instruction.
• ideally you will forage for several days in a row and handle these in smaller batches.
• one pan of morels and butter(keep it in there you will need it) will fill a quart freezer bag about halfway.