Morel mushrooms are a delicacy in the culinary world, known for their delicate, earthy flavor and unique, honeycomb-like appearance.

These prized mushrooms are a favorite among chefs for their versatility and ability to add depth and complexity to any dish. Morels are usually available in the spring and early summer months, and can be found in the wild in certain regions or purchased from specialty grocers.

To help you incorporate this ingredient into your cooking, we've chosen three delicious recipes featuring morel mushrooms and sustainably sourced seafood from Four Star Seafood:

1. Our Pan-Seared Salmon with Morel Mushroom and Spring Vegetable Sauté
2. Lobster and Morel Mushroom Risotto
3. Scallops with Morel Mushroom Cream Sauce

These three tasty recipes are sure to impress your dinner guests and elevate your cooking game. We've carefully selected these recipes for their ease of preparation and accessibility, and all pantry ingredients can be found on our website. So whether you're a seasoned cook or just starting out, these recipes are the perfect way to explore the flavors and textures of morel mushrooms and sustainable seafood!

Recipe 1: Pan-Seared Halibut with Morel Mushroom and Bacon Cream Sauce

Ingredients:

• 4 halibut fillets (6-8 oz. each)
• Salt and pepper to taste
• 2 tbsp. olive oil
• 1/2 cup diced bacon
• 1 cup sliced morel mushrooms
• 1/4 cup chopped shallots
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp. chopped fresh thyme
• 1 tbsp. unsalted butter

Instructions:

1. Season halibut fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add halibut fillets to the skillet and cook for 4-5 minutes on each side, until cooked through.
4. While the halibut is cooking, fry diced bacon in a separate skillet over medium heat until crispy. Remove bacon from skillet and set aside.
5. In the same skillet, add morel mushrooms and shallots and cook until tender, about 3-4 minutes.
6. Add white wine to the skillet and simmer for 2-3 minutes.
7. Add chicken broth and heavy cream to the skillet and simmer for 5-7 minutes until the liquid has reduced by half.
8. Stir in thyme, butter, and reserved bacon and cook for an additional 1-2 minutes.
9. Serve the pan-seared halibut with the morel mushroom and bacon cream sauce on top.

Recipe 2: Linguine with Morel Mushroom and Lobster

Ingredients:

• 1 lb. fresh lobster meat, cooked and chopped
• 1 lb. linguine pasta
• Salt and pepper to taste
• 1/2 cup unsalted butter
• 1 cup sliced morel mushrooms
• 1/4 cup chopped shallots
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp. chopped fresh parsley

Instructions:

1. Cook linguine pasta according to package instructions, then drain and set aside.
2. In a large skillet, melt butter over medium heat.
3. Add morel mushrooms and shallots to the skillet and cook until tender, about 3-4 minutes.
4. Add white wine to the skillet and simmer for 2-3 minutes.
5. Add heavy cream to the skillet and simmer for 5-7 minutes until the sauce has thickened.
6. Add cooked lobster meat to the skillet and cook for 2-3 minutes until heated through.
7. Add cooked linguine to the skillet and toss to coat with the sauce.
8. Stir in grated Parmesan cheese and chopped parsley.
9. Serve the linguine with morel mushroom and lobster immediately.

Recipe 3: Pan-Seared Salmon with Morel Mushroom and Spring Vegetable Sauté

Ingredients:

• 4 salmon fillets (6-8 oz. each)
• Salt and pepper to taste
• 2 tbsp. olive oil
• 1/2 cup chopped shallots
• 1 cup sliced morel mushrooms
• 1 cup shelled fresh fava beans
• 1 cup fresh English peas
• 1 cup fresh asparagus, cut into 1-inch pieces
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp. chopped fresh thyme
• 1 tbsp. unsalted butter

Instructions:

1. Season salmon fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add salmon fillets to the skillet and cook for 4-5 minutes on each side, until cooked through.
4. While the salmon is cooking, blanch the fava beans and peas in boiling water for 2-3 minutes, then drain and set aside.
5. In the same skillet, add morel mushrooms and shallots and cook until tender, about 3-4 minutes.
6. Add asparagus to the skillet and cook for an additional 2-3 minutes.
7. Add white wine to the skillet and simmer for 2-3 minutes.
8. Add chicken broth and heavy cream to the skillet and simmer for 5-7 minutes until the liquid has reduced by half.
9. Stir in thyme, butter, and reserved fava beans, peas, and asparagus and cook for an additional 1-2 minutes.
10. Serve the pan-seared salmon with the morel mushroom and spring vegetable sauté on the side.