Don’t get me wrong, fresh morels cooked in butter are tough to beat. But this one might do it.  Battered and baked in garlic butter, this dish is an excellent side for for a nice juicy ribeye, served with some wild asparagus. Don’t forget to sautée a few of the morels in butter to top the steak.


  • 2 fresh morels
  • 2 Cup Breadcrumbs
  • 1/3 Cup Grated parmesan cheese
  • 1 stick of butter
  • 1/4 Cup chopped garlic
  • 2 Cup Shredded mozzarella cheese
  • 1 egg

Cooking instructions:

  1. Preheat oven to 350 degrees
  2. Mix parmesan cheese with bread crumbs
  3. Beat egg and milk in separate bowl
  4. Slice morels in half lengthwise and rinse thoroughly with cold water, pat dry on paper towels
  5. Melt butter and garlic, and pour into small baking dishes (about a quarter inch in depth)
  6. Batter the sliced morels by dunking them in egg/milk then coating with bread crumb/parmesan mix
  7. Place battered morels with sliced side down in the baking dishes
  8. Bake at 350 degrees for about 10 minutes, remove and cover with mozzarella cheese
  9. Replace into oven and bake for another 15 minutes
  10. Serve with venison steak and wild aparagus

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