Chef Bob Engel, formerly of Topolos Russian River Vineyards, Sonoma Country, California has presented classes on mushroom cookery to the Culinary Institute of America and the COPIA American Center of Food and Wine. Engel says, “Mushrooms are the newest addition to the chef’s palette. Mushrooms have a natural savory character — what chefs call umami — which blends easily into a wide range of dishes. No single ingredient offers so much in eye-appeal, texture and flavor as mushrooms do.”

Consider Substitutions: This recipe features a favorite mushroom in it. However, just about any mushroom or mushroom oil can be used in any mushroom dish as a substitute.

Morel Mushroom

MOREL FONDUE

Cut French or Italian bread into 1 X 1 X 3/4 inch pieces
Sauté: in butter; morels halved (lengthwise) or coarsely chopped; salt (or garlic salt) to taste, either:

bullet1/2 lb. fresh morels

OR

bullet1 – 3 oz. dried morels (re-hydrate before use)

Grate:

bullet 1 lb. cheese (preferably un pasteurized)

Place in pan (you may rub sides with fresh garlic first):

bullet 2 cups dry white wine

Heat wine until just below boil, stirring constantly and vigorously with a wooden spoon:

bullet Add cheese a little bit at a time
bullet Add morels a small portion at a time
bullet May be seasoned to taste with salt, pepper & nutmeg
When all the cheese and morels have been added transfer to a fondue pan over low heat.
Use Fondue fork to dip cubes of bread into Fondue. Enjoy!

Grow Morel Mushrooms in Your Own Backyard!