221 morel recipes

Marbled pumpkin cheesecake swirls chocolate-pumpkin batter over plain pumpkin filling on a graham crust scattered with chocolate morsels. A Thanksgiving showstopper that earns its place at the dessert table.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.

A bread machine loaf spiked with creme de menthe and loaded with mint chocolate morsels. Dump, press start, and come back to a warm loaf that smells like a candy shop.

Marble squares swirl cream cheese filling through a tender chocolate sheet cake batter, topped with chocolate chips. Makes a big jelly-roll pan for a crowd, baked in 30 minutes.

Chocolate turtle cheesecake: vanilla wafer crust layered with caramel and toasted pecans, topped with creamy cheesecake and milk chocolate. Every turtle candy flavor in cake form.

Deluxe chocolate chunk walnut cookies with semi-sweet chunks and milk chocolate morsels in a chewy brown sugar dough. Bakery-style thick cookies with two kinds of chocolate.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

A low-fat creamy mushroom soup made with dried oyster, morel, and porcini mushrooms plus fresh portabellos, simmered with leeks and curry in skim milk. Finished with dry sherry and fresh chervil. Ready in 25 minutes.

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.

Charcoal-grilled T-bone steaks topped with wild mushrooms sautéed in butter, thyme, garlic, and red wine. Finished with grilled tomatoes and red onion for a steakhouse dinner at home.

Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.