Morel Mushroom Alfredo Bento

If you’ve never had fresh Morel mushrooms before, you haven’t truly lived. When I was a kid in Iowa, we used to go “mushroom hunting” every spring. These babies are so tasty that a true mushroom hunter NEVER divulges their favorite spots. BTW – if you have never been mushroom hunting, make sure you have a knowledgeable guide. Morels are pretty different looking than other mushrooms, but you don’t want to get the wrong kind of ‘shroom.


Morels can be bought in some grocery stores fresh in season, and dried at other times. They look kind of like sea sponges.  They’re a bit pricey, so I was extremely grateful when a friend of my Dad’s sent these along for me. Supposedly they pop up around here in Minnesota, but I haven’t been able to find any yet. I must not be looking in the right places, and hunters here seem to be as secretive as those in Iowa.  I was lucky enough to be given so many that I had to freeze some!

Morels are great in eggs, and when coated with some eggs and rolled in saltine cracker crumbs and fried they are amazing, especially with a nice cold beer. Great Guitar Hero snackage :P My sister, whose husband is an avid hunter of mushrooms and pretty much anything that breathes, told me to try this simple recipe: Sauté them in butter and toss them with some Alfredo pasta. She was right, this pasta was delicious.

Along with the pasta, I added a couple cherry tomatoes and some garlic roasted brussel sprouts. I have to admit I didn’t make those, they’re from the specialty grocery down the street. They cook them much better than I do. :) For dessert, I added a little yellow cake with some strawberries and nectarines.

on the menu:

  • Morel Mushroom Alfredo pasta
  • roasted brussel sprouts
  • cherry tomatoes
  • yellow cake
  • strawberries
  • nectarine slices

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