Avgolemono w/Morels



With morel season just around the corner, I got into my stash of dried morels and made this creamy textured soup. Delicious. I took the recipe I had learned and substituted morels for shredded chicken.

Ingedients (5-6 servings)
Long grain rice, 1/4 cup
3 Tbs lemon juice
3 Eggs
Morel mushrooms – 1 oz. dried and rehydrated with warm water, about 2 cups
Chicken stock (4 cups plus 2 cups morel water)

Cook rice in chicken stock and the morel water. Do NOT rinse rice. You want the starchy stock.

Add the morels cut into bite size pieces. Simmer 20 -30 minutes

Make a “liaison” by beating the eggs and then slowly adding the lemon juice, stirring constantly. Add small amounts of the warm stock to bring the liaison to a warm point.

Slowly add the warm liaison to the soup, stirring constantly until the soup coats the back of your spoon. Salt and pepper to taste.

The soup should appear to be a faux-cream based soup when finished.





Wild Turkey w/Morel Sauce

Wild Turkey with Creamy Morel Sauce
Excellent with Potato & Ramp Hash)


4 prepared turkey breast cutlets (see below)
1 to 2 tablespoons margarine or butter
2 to 3 ounces fresh morels or 1/2 ounce dried morels, rehydrated
2 tablespoons sliced green onion (substitute ramps)
1 clove garlic, minced (substitute ramps)
1 1/4 cups half-and-half, light cream, or milk
1 tablespoon all-purpose flour
1 tablespoon dry sherry
Salt and pepper
Fresh herbs (optional)


Cut any large morels into bite-size strips. Sauté morels, green onion, and garlic (or substituted ramps) in the butter for 3 to 4 minutes or until tender.

Add flour to make a roux. Deglaze pan with sherry. Add cream and stir. Bring to boil for one minute. Reduce heat and reduce sauce to desired consistency, adding sherry to adjust.  Season to taste with salt and pepper.

Spoon some of the sauce over turkey cutlets; Reserve some for the table when serving. If desired, garnish with fresh herbs. Note: Cutlets may have enough herbs for your taste in their coating. Makes 4 servings.

Wild Turkey Cutlets


4 ea. 4-5 oz.  of the breast. Note-the narrow end cuts near the pointed end of the breast may be butterflied. Pound to flatten to ½ thick slices

1.5 tsp. Salt
1 tsp Fresh Sage leaves, minced finely. Or ½ tsp dried rubbed sage
½ tsp. Fresh Thyme leaves minced finely. Or substitute ½ tsp dried thyme
3/4 cup All purpose flour
2 ea. Whole eggs
1 cup Milk
1 1/2 cup dried breadcrumbs. (Panko or Japanese white breadcrumbs are excellent)
1-cup  vegetable oil for shallow-frying


Season the turkey on both sides to taste

Mix the eggs and the milk with a fork or wire whip thoroughly.

Bread the cutlets buy dredging first into the flour, coating but shaking off excess. Then into the egg wash, coating again. Finally dredge into the breadcrumbs and press slightly to adhere the crumbs to the cutlet. Place on plate or tray in a single layer.

Heat the oil to medium in a cast iron skillet or saute-frying pan. Add the cutlets and allow to cook golden brown over medium heat, turn and lightly brown the other side. The heat must be moderate to allow the cutlet to cook inside properly. Conversely, don’t put them into a cool pan or the cutlets will absorb fat needlessly. The temperature of the fat in the pan should be about 325 degrees F.

Remove the cutlets and transfer to a plate and tent with foil until serving.

Escargot, Morels & Ramps Soup

Several soupyears ago, Ellen and I had escargot and morel soup at a restaurant in Indianapolis – can’t remember the name of the establishment. Since then, I’ve been searching for a recipe. I seemed to remember it being the consistency of oyster stew, but all I found were cream soup recipes. Maybe that’s what we had.

So, this weekend I took the base for a cream soup and added my own touches, substituting morel rehydration water for some of the chicken stock, and ramp bulbs with their lower stem for garlic & scallions, and then added ramp powder. It turned out excellent, but it’s vey rich and filling, and makes a meal in itself. I served four 8 oz. SoupRampsservings – two for supper and two for lunch the next day. Realistically, with a meal, figure six 5-ounce servings

Note: I save my dried morel stems and grind them into flakes for later use. You make ramp powder by drying leaves in a dehydrator and then grind them in a small coffee grinder I usually use someone else’s grinder, like the coffee room grinder at work :-)
I’ll make it again in the spring with fresh ramps, morel water ( from rehydrated morels) that I will freeze this winter, and then use fresh morels for the recipe.

2 cups chicken stock
15 dried morels, stems removed, rehydrated with 2 1/4 cups warm water for 30 min
1/4 cup white wine
1 cup whole milk
handful of ramps, chopped ( I used 8 small ones, frozen this spring, with tops removed)
ramp powder
1/4 cup flour
1/4 cup chopped parsley
1 6-oz can escargot, drained and halved (2 cans if you like)
1/4 cup onion, chopped
6 tsp butter, divided 4 & 2
sea salt and white pepper

Chop morels into pieces same size as escargot.
Combine morel water, chicken stock, onions and morels in a pot and simmer for 20 minutes.

In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth.  Remove from heat and gradually stir in the milk and cream.  Return to medium heat and cook stirring constantly, until thickened.  Season with salt and pepper.  Stir mushroom- stock into sauce.

In a small pan, heat the remaining two tablespoons butter and add escargot, ramps, parsley; sauté for 2 minutes.  Add to soup along with wine.
Adjust the “garlicness” by with garlic salt. Then add salt, pepper, and ramp powder to taste.