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Can you send it to me in PM? I know it's more work but maybe type it?

Mostly I need to know about the dough and cook time/temp. I think pizza dough will work.
 

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Can you send it to me in PM? I know it's more work but maybe type it?

Mostly I need to know about the dough and cook time/temp. I think pizza dough will work.
I tried to send you a private message and it said it was too long. I used the french bread dough I made with my bread machine but I am sure pizza dough would work. I baked it 15 min at 450 then reduced heat to 375 and baked another 10 min. The morels are saute' beforehand. I also used ramp leaves chopped and chopped peppers.
 

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Finally, after 3 tries today, the pics loaded for me. Adding my thanks too, to both of you, for sharing! We're vegetarian, but the meat dishes also give us much appreciated ideas.

No pics, but we've had 2 nights of ramp and garlic mustard pesto on pasta, and it was wonderful. Really can't wait for the morels to pop here!
 

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This may take a post or two but I wanted to give a detailed recipe for Merkel Pizza.

I start with a Chef Boyardee pizza kit, home canned pizza sauce, onion, cheese, Jimmy Dean Sage sausage, extra pepperoni and of course Morels.

First preheat the oven to 200 and mix the two dough packets with 1 cup warm water, I usually add just a dash more water to get it mixed up. Put in bowl and add a bit of olive oil, rub it around in bowl to discourage sticking and place in oven to rise. It is ready when the dough has doubled in size, about 10-15 minutes.

While the dough is rising, cut up your onion and prepare the other ingredients.

Pepperoni is very greasy. Put the pepperoni on a plate with paper towels and microwave just enough to melt out the grease. If you don't remove the excess grease your pizza will have a pool of grease on the top.

Brown the sausage and put in strainer to drain. Again excess grease makes bad pizza.

Cut up any other toppings you like such as green pepper, regular mushrooms, etc.
 

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Grease your favorite pan, I use Olive oil, and sprinkle with corn meal to discourage sticking.

Roll out your dough, I sprinkle it with flour while rolling to keep it from sticking to the counter top and rolling pin. Put the rolled out dough on the pan.

Add the sauce from the kit and I use another pint of homemade sauce I canned last summer. The sauce included in the kit is not enough for my taste.

Add the Pepperoni then the sausage, then the morels, onion and other toppings as you like.

Cheese last and I sprinkle it with some extra Italian Seasoning, little Oregano and some dried hot peppers from my garden.
 

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I had plenty of Merkels so I put a few more on the top for looks.

Bake at 425 on middle rack for about 20 minutes. It is done when the edges are brown and the cheese is brown to your liking. I have a gas convection oven so your cook time could vary.

Let stand 5 minutes and enjoy!
 

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My internet is being ridiculous, so I hope this works.

@barndog , thank you for sharing, that looks delicious! The posts from you and @beagleboy have inspired me to take out and thaw some bergamot bread dough my husband made that didn't rise properly. He remade the bread [yum!], but I couldn't bear to throw the previous dough out, so I froze it in two parts with the hope we could use it as a pizza or mini calzone crust. We can experiment with some now, and maybe have it perfected for the second batch when the morels arrive!
 

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Just got the dough pressed out into a cookie sheet for pizza tonight, and we've decided to reconstitute and cook our last little baggie of dehydrated morels to put on it, along with fresh ramps and obscene amounts [I hope] of grated cheddar cheese. Working with what we have on hand. I'm a horrible picture-taker, but might try a couple to post here. Either way, I'm sure it'll be tasty!
 

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Made this delicious appetizer tonight.

20200426_214403.jpg


Saute chopped red onions and garlic in butter until they start to get a little color, around 2 mins. Lower heat, add prepped morels ( half a pound) cook for a few minutes until moisture is cooked away. Add pepper, some chopped chives and 2 tablespoons of extra dry vermouth. Cover and cook for a few minutes until vermouth cooks away. Add 1/4 cup of cream and cook until thick to your liking.

Cut up some focaccia. I'm using a homemade sourdough focaccia I made the other day, very delicious! Top with smoked gouda and toast in oven until warm and slightly melted. Spoon morels on top.
 

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Made this delicious appetizer tonight.

View attachment 30768

Saute chopped red onions and garlic in butter until they start to get a little color, around 2 mins. Lower heat, add prepped morels ( half a pound) cook for a few minutes until moisture is cooked away. Add pepper, some chopped chives and 2 tablespoons of extra dry vermouth. Cover and cook for a few minutes until vermouth cooks away. Add 1/4 cup of cream and cook until thick to your liking.

Cut up some focaccia. I'm using a homemade sourdough focaccia I made the other day, very delicious! Top with smoked gouda and toast in oven until warm and slightly melted. Spoon morels on top.
Looks so goooouda!!!
 

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Last night's dinner!

First pic is mid-prep: bergamot leaf pizza dough [bread dough that didn't rise!] with marinara sauce, butter fried morels, fresh ramps, and grated cheddar cheese.


morel ramp bergamot garlic mustard pizza uncooked resize.jpg



Before we cooked, we added fresh garlic mustard greens and soy chunks boiled in veggie broth.

Second pic is right out of the oven.


morel ramp bergamot garlic mustard pizza cooked resize.jpg



Crust was quite thin and a bit crunchy on the edges, so we got a taste of almost-burnt cheese and tomato. Little bursts of butter from the morels, and broth from the soy chunks, plus all the wonderful flavors and textures from each individual topping. It would have only been better if we had more morels on it, but we saved a couple for omelettes this week. Our budget is very tight, and we felt like we were having gourmet food! I guess we actually were. :D
 
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