Morels are the only mushrooms I am including in this book, because they are absolutely synonymous with spring where I live, and because they are very easy to identify. Any good mushroom field guide or website will familiarize you with their appearance and that of the only two (to my knowledge) toxic mushrooms that even look slightly like morels... and they really don't look much like them at all. Morels are a great starting place for wild mushroom hunting. In fact, I know several folks who only harvest morels and no other wild mushrooms.
I toss mushrooms into almost as many dishes as I do onions, celery and peppers, and I use dozens of wild varieties and some like shiitake, oyster and lion’s mane that I grow. While you can add mushrooms raw to a marinara or cream sauce, or cook them with scrambled eggs, bake or roast with meat or fish, etc., their true and very good flavor comes through best when simply browned in some fat. I either brush them off or rinse them off and dry well. Then, I slice them thinly and dice the stems. NEVER discard the stems, as they often have more flavor than the caps. Brown mushrooms like meat. Make sure they are dry, add them to a pan in which the fat is already hot. Space them – don’t crowd the pan. Turn only when well browned and salt while hot and greasy. Butter, bacon fat and olive oil work best.
Mushrooms love brandy, bourbon or a brown, fortified wine like Marsala or sherry – cook with some shallots or onion, maybe garlic… deglaze the pan with liquor or wine, add cream and some herbs to make a quick sauce or braising liquid for most anything.
The perfect way though, to really show off your shrooms is essentially a mushroom pâté, called Duxelles. This is merely a cooked mix of finely chopped mushrooms, cooked with shallots, garlic, butter, parsley, salt and pepper. And by now, of course, you know that you can make cream of mushroom soup with my “Cream of Anything” base. By itself, cream of mushroom soup is an absolute favorite. A splash of sherry added to the bowl and a mild herb like parsley really makes it stand out. Cream of mushroom soup also makes some of the very best meat casseroles. But, a real treat is adding a cup or two to a pot roast. I usually also include some wine. This makes a perfect no work sauce with the meat drippings and veggies. The only caveat regarding mushrooms is that if you serve them with eggs, it really is best to saute them first. Mushrooms contain a lot of water and can make your eggs soggy if cooked with them in a raw state. The same is true of most vegetables. If you take 5 minutes to cook your mushrooms and onions (etc) first, it can make the difference between an okay brunch and a really good scramble or omelet. Mushrooms and cheese are perfect companions.
One last recommendation is Fried Mushrooms. This is my favorite appetizer… and I fry a lot of mushrooms! They are very easy, because you don’t have to thoroughly dry the mushrooms. Just rinse and scrub, lightly bread in flour and fry golden brown in oil. Salt them as they are plated. This is pure mushroom flavor. A sauce made of mayonnaise and prepared horseradish (or freshly grated horseradish mixed with a little vinegar) is perfect. You can add a dash or two of Worcestershire, dark mushroom soy sauce or hot sauce to this dip. A splash of lemon juice on the fried mushrooms is often enough by itself. Capers and chapped parsley make nice accents.
By the way, on the rare occasion I do stuff a bird (small game birds for instance); chopped mushrooms, wild rice, onion/shallot/garlic, bacon and herbs are my go-to. Or, I will just use duxelles. If you will pardon the expression, such a simple combination of natural flavors is FREAKING PHENOMENAL!!!
This article is an excerpt from
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A Daily Catholic Devotional Reflections on the Daily Mass readings July-December, 2025
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Medicinal Shrubs and Woody Vines of The American Southeast An Herbalist's Guide
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Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guide
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Growing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Else
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Disclaimer
The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I'm just a guy who studies herbs. I am not offering any advice. I won't even claim that anything I write is accurate or true! I can tell you what herbs have "traditionally been used for." I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don't even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
