Mushroom cream cheese dip

INGREDIENTS

• 1 8 oz block cream cheese, at room temperature

• 14 g dried morels or other dried mushroom

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried parsley

• 2 cloves fresh garlic, grated or put through garlic press

• 2 T butter

• 1 cup hot water (for soaking morels in)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

DIRECTIONS

1. Soak your morels for 15 minutes in hot water.

2. Heat medium frying pan on medium heat.

3. Add butter, once sizzling, add garlic, saute 2 minutes.

4. Dice morels (can skip this step if you're putting in the food processor after).

5. Cook for 10-15 minutes depending on size of morels (whole should be cooked longer), add soaking liquid as needed in small amounts. You don't want them boiling in water, just having a skiff of water on the surface so the mushrooms don't burn.

6. Place the softened cream cheese, morels with garlic and remaining ingredients in food processor. Process until smooth. If you don't have a food processor, warm in oven at 300 for 10 minutes before mixing up with a fork.

7. Can be eaten immediately, but best the next day after flavors have melded. Enjoy on bagels, crackers, baguettes, try with a slice of prosciutto or bacon.

Morel Stroganoff

Perfect comfort food dish for chilly days.

Morels are wild mushrooms that have a meaty texture and flavour, they are a highly sought after spring mushroom, but can be difficult to find. Learn more about them by clicking here.

Morel Stroganoff

By Caitlin Beer

Serves 5-6

INGREDIENTS

• 1 large onion

• 3-4 garlic cloves, finely grated or minced

• 2-3 Tablespoons sunflower or corn oil

• 2 Tablespoons butter

• 14 grams dried morels (about 1 cup dried) can sub pidpenky mushrooms or 1/3 lb fresh morels

• 1-2 cups cooked sliced beef or ground beef

• 2-3 Tablespoons Worcestershire sauce

• 3 Tablespoons flour

• 1/2 cup hot water

• 2 cups beef broth

• 1/2 cup dry white wine (may sub lemon juice or apple juice)

• 1 cup sour cream Click here to view or buy dried morels

• 1/2 teaspoon salt

• 1 T dijon mustard

• 1/2 teaspoon pepper

• 1 teaspoon dried thyme

• 3-4 T finely chopped fresh parsley

• 4-5 cups dry pasta, egg noodle or rotini (plus water + salt to cook in, follow pasta box instructions)

DIRECTIONS

1. Place dried morels in small bowl, add 1/2 c hot water, weigh them down with another bowl if necessary to keep them submerged, set aside for 10-15 minutes.

2. Heat your 2 T oil and 2 T butter on medium low heat in large pan and add large chopped onion and 3-4 minced garlic, stir every minute or two for 5-10 minutes.

3. Fill medium pot halfway with water and add some salt if desired, turn on high to boil for pasta noodles.

4. Remove your morels from the hot water (do not discard, set liquid aside) and chop your rehydrated morels if desired into smaller pieces, then add to onions and garlic. Cook for 5 minutes, stirring frequently, then add the hot water you soaked your morels in.

5. Add your noodles to boiling water if you haven't already done so, cook according to the box/bag, usually 8-10 minutes. Strain and rinse if desired, some like to add a bit of oil to the noodles if your sauce isn't done to keep them from sticking.

6. Whisk in your 3 T flour, 2 c broth, 2-3 T Worcestershire sauce, 1/4 c white wine, 1 c sour cream, 1/2 t salt and pepper, 1 t thyme and 1-2 c sliced beef. Cook for 5-10 minutes more.

7. Add fresh chopped parsley, combine with noodles, garnish with parsley if desired and enjoy.

Dora's Morel Dill cream sauce

morel cream sauce on perogies

By Dora Slaminchski

Dora Slaminchski is a lovable Ukrainian celebrity who shares her cheerful and informative videos on Facebook. This is one of her recipes she shared with her permission. Click here to view her page.

Get morels here

Rich and flavourful sauce, delicious on pierogis, pasta, potatoes, rice, toast or whatever!

• 1 cup hot water

• 14 grams Wildland Foods dried morels or pidpenky, or half of each or 1-2 cups fresh mushrooms.

• 2 cups heavy cream

• 3-4 cloves garlic

• 1 onion diced (about 1 cup)

• 1 handful fresh dill or 1-2 teaspoons dried dill (above photo had 1 T)

• 2-3 Tablespoons browned flour (browning optional, 10 minutes in the oven at 350 degrees should do it)

• 1/4 cup butter

• 1/2 teaspoon Salt

• 1/4 teaspoon Pepper

purchase dried morels

DIRECTIONS

1. Rehydrate morels by covering mushrooms with 1 cup of hot water, let sit in water 15 minutes, set aside water from soaking to add later.

2. Brown flour in oven (optional) at 350 degrees for 10 minutes.

3. Heat saucepan on medium low and melt butter in large saucepan

4. Dice and add onions to butter

5. Saute for 10 minutes until lightly browned, stirring frequently

6. Crush or grate garlic and add to onions, saute 2-3 minutes (Dora uses her own pottery garlic grater plate and salts it after and lets it sit for several minutes.)

7. Add whole or chopped morels, saute 6-10 minutes

8. Turn burner to low and sprinkle flour in and stir well

9. While stirring, incorporate flavourful water from rehydrating morels, as well as the cream, salt & pepper

10. Simmer on low until desired thickness, sauce will thicken on cooling. Add dill.

11. Enjoy this sauce on perogies, beetniks, potatoes, pasta and more!

Optional: sub 1 cup of cream for a can of cream of mushroom soup

Click on image below to order dried morels

wildland foods dried morels