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Scalloped Morel Mushrooms

Scalloped Morel Mushrooms is a traditional American recipe (from the 1890s) for a classic dish of halved morel mushrooms layered with breadcrumbs and butter that's baked in cream. The full recipe is presented here and I hope you enjoy this classic American version of: Scalloped Morel Mushrooms.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Wild FoodVegetarian RecipesBread RecipesUSA Recipes

This is a classic Victorian-era recipe from America, dating to about the 1890s. Morels are used as an example but this works just as well with bought chestnut mushrooms, oyster mushrooms and field mushrooms.

The image above shows the common morel (left) and the black morel (right). Both are edible and either can be used to prepare this recipe.

Ingredients:

20 morel mushrooms
200g breadcrumbs
100g butter, finely diced
salt and freshly-ground black pepper, to taste
120ml cream

Method:

Because of their shape, morels can easily harbour dirt, insects and even stones. To clean them, split in half lengthways then place in a bowl of warm, heavily-salted water and jostle them, turning over and over, to dislodge anything that's either inside or caught in the crenellations. The salt will also force out any wood fleas that have made their home in the mushrooms.

Once clean, drain, rinse under cold water and sit in a sieve. Take a gratin or similar baking dish and arrange layers of the halved morels in this, adding a later of breadcrumbs on top of each later of mushrooms, followed by a seasoning of salt and black pepper and a generous dotting of diced butter.

Repeat this layering until all the mushrooms have been added and finishing with a layer of breadcrumbs and butter. Pour over the cream then transfer the dish to an oven pre-heated to 180°C. Bake for 20 minutes, or until the top is golden brown and the dish is piping hot.

Serve warm.