Chances are if you’re from the midwest, you’ve at least heard of morel mushrooms.  Maybe you’ve bought these highly sought after mushrooms at the farmers’ market or even gone hunting for them yourself.  These honeycomb-capped fungi are present in many regions but are particularly prevalent in the midwest.  They are especially sought after for their nutty, earthy flavor and are quite the commodity during their brief growing season.  My brother Dave has become a pretty great morel hunter and this year he had an exceptionally good haul.  He hoarded his first batch and ate them after everyone else had gone to bed so he wouldn’t have to share (true story), but he was kind enough to share some of the second batch with us.

The most common cooking methods for morels are generally very simplistic so as not to mask the flavor, either lightly sautéed with a bit of salt and pepper or dredged in flour and pan-fried with a bit of butter.  I wanted to try something different this year, so I opted for a simple veggie flatbread on the grill.  I used shaved asparagus and a bit of crumbled boursin a la this fabulous pizza, as well as a sprinkling of fresh chives and a bit of salt and pepper.  This was a really nice flavor combination that paired well without overpowering the morels.  In the event that you end up with plenty of morels and are looking for more things to do with them, give this flatbread a try.  It is a simple and lovely spring meal or appetizer.

What’s your favorite dish to make with morels?  We’d love to hear about it so we can try it out next year when we are able to pick more.


Olive oil
1 batch pizza dough
2 cloves garlic, minced
2-3 oz. boursin cheese, crumbled
4 oz. asparagus spears, trimmed
Morel mushrooms, halved or quartered (about 4-8 oz.)
1-2 tbsp. minced fresh chives
Salt and pepper, to taste


  • 01

    Heat a grill to medium-high.  Oil the grates.  Roll the pizza dough out fairly thin (thinner than for a traditional pizza) and brush lightly with oil.  Transfer the round of pizza dough (oil-side down) to the heated grill.  Cover and let cook until lightly charred on the first side, about 6-8 minutes.

  • 02

    Carefully remove the dough round to a platter.  Lightly brush the uncooked side with olive oil.  Flip over and sprinkle the cooked side evenly with the garlic and boursin.  Use a vegetable peeler to shave thin strips of asparagus.  Distribute the shaved asparagus evenly over the dough and top with the morels.  Season the whole dish with a bit of salt and pepper.  Sprinkle with the fresh chives.

  • 03

    Carefully return the topped dough to the grill.  Cover and cook briefly until the second side of the crust is golden and the cheese is melted, about 3-5 minutes.  Remove from the grill, slice, and serve.

  • Oh neat! Love this idea!

  • Frangsty

    I have fond memories of “hunting” for morels with my dad as a kid. We’d find a walking stick and then hike in the woods for hours. They’re really the only mushrooms I like, probably because of the nostalgia. I really enjoy them the way my dad makes them…pan fried using the method you mention. Sometimes, we’d fry and eat them on bread with butter. I think I need some now.

  • People go crazy for morels out here, though I haven’t had the pleasure of going hunting for them myself. Might have to change that now because this flatbread looks delicious!

  • kate C.

    Interesting recipe… I come from a long line of morel hunters and love them, but in this recipe, wouldn’t the mushrooms be almost raw?

    From American : “It is vital that morels be cooked thoroughly; eating raw morels consistently leads to sickness, as in the infamous case of a restaurant in the Pacific Northwest where, some years ago, an ignorant chef served raw morels and dozens of patrons took ill!”

    In my family we always cook them so I can’t say I’ve ever tried them raw to verify this is true. It is just an internet source, and as a biologist I know internet sources are not always correct!

    Any comments or response? Do you feel the mushrooms are pretty well cooked in this recipe or do you find that raw morels are okay to eat? (sources say that it’s not that they’ll kill you, just make you sick.)

  • annieseats

    They’re definitely fully cooked. You can, of course, cook them as long as you like.

  • This sounds fun. I’ll have to try it!

  • Denise Wesely

    Was just chatting with my Iowa relatives about morels…and being envious over pictures of their “hauls.” How well I remember my mother-in-law making these…and me eating as many as my stomach could hold. They were so delicious. She fixed them very plainly. She floured and fried them in butter. Nothing better!

  • Sarah

    This looks delicious! We are lucky to have morels that grow in our own yard :)

  • Wow, this looks awesome! We normally go the dredged in flour & pan fried route but I might have to give this a try. Hubby is going morel hunting this weekend but with the strange hot & cold weather we’ve had this spring, we’re not sure he’ll even find any. :(

  • I’ve always wanted to go mushroom foraging – but I don’t think we have any edibles around here. Too much salt in the air, maybe? They’re beautiful. Love the asparagus ribbons as well!

  • I LOVE morels and I’m totally jealous of yours. I need a morel hunter in my family. :) The flatbread sounds fantastic.

  • pat1645

    I still have never had the pleasure of tasting one of these, sigh. Hopefully someday.

  • ahnka

    OMG! I love morels! I’m missing the hunt as we speak b/c I now live in Florida but my Dad will text me periodically to brag about how many pounds he found. He doesn’t seem to be having as good a year as last year though. We always do the fry ’em and slap ’em on a sandwich thing. I’ll share this recipe with him though and see if I can get him to be a bit more adventurous;)

  • This is slightly unrelated, but when do we get to see your new kitchen? :)

  • Breyerchic04/Sarah Townsend

    Very jealous, we’ve had almost none this year! Wrong side of Bloomington I guess ;)

    My favorite recipe is to coat them in a mix of flour and cornmeal, and then fry in a cast iron skillet in oil, and place them on top of linguini with a thin garlic cream sauce. Obviously that’s about as far from healthy as it gets, but it combines the amazing traditional fried kind with more interesting flavors and textures.

  • Breyerchic04

    I have tried to eat a raw one once or twice and felt mildly tummy achey, nothing that really mattered for more than an hour or two, but it has discouraged me.

  • Isabel Huber

    I absolutely LOVE morels! Unfortunately they dont have them here where i live so i have to import them whenever i get a chance.
    I love them especially sautéed with some chopped onion and then filled in a filet of pork..DELICIOUS!
    Even tasted a dessert made with fresh morels, mascarpone and some pastry.. absolutely fab!

  • Jackie Miller

    we had some morels for dinner last night.. my husband went out and came back with a pretty good haul! his favorite way to eat them is to dredge in flour and fry with a little butter.. our girls love them :)

  • Andylynnshaw

    I’m from Missouri and it’s a big deal to hunt and obtain these suckers! Haven’t had any for a few years now, but my favorite way to enjoy them is the pan fried method you described.

  • I with morels were easier to find here (and less expensive!). I might splurge and try this recipe though!

  • Mdemoss4

    Meal of their own! Floured and fried in real butter. Yum!

  • annieseats

    When it’s all done :)

  • Kateiscooking

    Great recipe! We head out to the Mansfield Mushroom Festival (just a bit west of you off 36) and buy our year’s supply at the auction. Then, after a meal of sauteed morels the rest go into 9×13 cake pans lined with paper towels (not covered) and spend the next month or so in the back of the basement refrigerator drying out. I use them in morel dust for steaks most often. But, this year on New Year’s Eve I made a wonderful escargot, ramp and morel broth. I’ve blogged about both on On a note related to Earth Day, we’re trying hard to reconcile our DIY with the need for more freezer/refrigerator space and therefore more use of electricity. Other than canning – which I should do more of – do you have any ideas how we can cut down on the freezer and fridge while still sticking to our DIY? Thanks :-)

  • I just moved to the Midwest and haven’t tried morels. It’s great to read about the different ways to use them. The Annie’s Original pin is really cute!

  • Cindy D.

    This post has me DROOLING! I spent my first 7 years in the midwest (Illinois/Minnesota) and have amanzing memories of hunting morels with my family and eating them simply sauteed with butter on white toast. Living in Florida for the past 27 years has not weakened the memory of how delicious they are! No one here even knows what you mean when you say morels…sigh. Ordering dried ones online simply does not cut it.

    This recipe looks delicious, just like all of your posts! ENJOY!!

  • Angela

    Hi Annie,

    mk the restaurant in Chicago just posted on a facebook a delicious looking asparagus and morel mushroom dish. Love this restaurant. Thought you might find the idea interesting.!/photo.php?fbid=10150823399568454&set=a.239946683453.167688.47674433453&type=1&theater

  • I’ve never had a morel before–they look strange and alien-like, but i am sure they taste awesome! Prepared this way with the boursin and the asparagus! MMM! sounds amazing!