34 more recipes

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Fresh morels braised in butter with shallots, garlic, sherry, and brandy, finished in heavy cream and tossed with pasta. A luxurious wild mushroom dish that freezes beautifully.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.

Potato gnocchi with wild mushrooms: pillowy handmade gnocchi from salt-baked potatoes, tossed with morels, porcini, shiitakes, and oyster mushrooms in a garlic-shallot pan sauce with Parmesan.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!

Capital punishment chili is a fiery Texas-style bowl of red: chunks of beef chuck and pork simmered low with beer, a mountain of chili powder and cumin, a touch of mole and masa harina. No beans, all bold.