• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Grecian Black Morels

Jump to Recipe Print Recipe

grecian black morels

I made a new friend this year. I’ve never met her, but I know her name is Teriyaki, and that she lives in Athens and loves to hunt mushrooms. Out of the blue online I got a message from her on my birthday, kinda like getting a present from the other side of the world. We talked about what our favorite mushrooms were, and how we liked to cook them. When I asked what her favorite varieties were, first and foremost were morels, or as she called them, morchels. She told me a simple way she liked to cook them: with some onion, garlic and oregano, finished with a little lemon juice.

She said she knew it wasn’t a very complicated way to cook them, but I am a hunter of more than food, and being told a recipe is like being given a little gift. Thinking of morels through my American lens wouldn’t necessarily point me in the direction of lemon, garlic and oregano, but our conversation gave me the chance to see food through her eyes for a minute. I’m no cultural culinary expert, but I do know that oregano is a hallmark herb of Grecian cuisine; it makes perfect sense they would use it to season mushrooms.

Of course when morel season came around I had make a recipe like Teriyaki’s. I started dreaming it up with all the ingredients she listed, as well as some that I inferred that she didn’t mention. For starters, I knew that in Greece they would use of olive oil in place of butter. Another ingredient I thought would be fun to use is wild oregano, or Monarda fistulosa.

Grecian black morel recipe
Print Recipe
0 from 0 votes

Grecian Black Morels

Serves 4 as an appetizer.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Snack
Cuisine: Greek
Keyword: Bergamot, Black Morels, Greek
Servings: 4

Ingredients

  • 8 ounces fresh black morels
  • Kosher salt to taste
  • Fresh lemon juice to taste
  • 1 clove of garlic peeled and lightly crushed with the flat side of a knife
  • 1/2 cup yellow sweet onion diced 1/4 inch
  • 1 tbsp fresh oregano or wild monarda roughly chopped

Notes

I used black morels because it's what I saw Greeks picking from pictures online via mushroom forums, but you could use any species of morel available. Also, know that this method makes slightly browned morels that are just a bit crisp on the edges due to using only oil. browning them in oil gives them a very deep flavor, but be careful they don't burn!

Share this:

  • Facebook
  • Print
  • Email
  • LinkedIn
  • Twitter
  • Pinterest
  • Reddit

Related

Previous Post: « Black Morel Hootenanny: 2014
Next Post: Black Grain Salad with Ramps And Fiddlehead Ferns »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.