Morel And Cheese: A Match Made In Heaven

Morels are a type of wild mushroom with a mild, woodsy, nutty flavor. They are often used in recipes such as spring pasta, morel cream sauce, and asparagus pizza. When it comes to choosing a cheese to pair with morels, there are several options that complement their earthy flavor. For example, a creamy cheese like Monterey Jack, Fontina, or Gruyere can enhance the morel's nutty taste without overwhelming it. On the other hand, stronger cheeses like smoked Gouda or sharp cheddar can be used to stuff the morels, creating a delicious appetizer or side dish.

Monterey Jack with morel and leek

Monterey Jack is a semi-soft cheese with a creamy, open texture. It is a popular cheese, especially in Wisconsin, where it is mostly produced. The cheese is named after David Jacks, a Scottish immigrant and dairy owner in Monterey, California, who popularized and commercialized it in the 1890s.

This cheese is extremely versatile and can be enjoyed in many ways. It can be sliced and added to sandwiches or burgers, melted over soups or steamed vegetables, or simply enjoyed on a cracker. It is also a great option for those following a keto diet, as it has a low carb count and high protein content.

Morels with smoked Gouda

Morels are beautiful wild mushrooms with a meaty and moist texture and a hollow interior. They have a mild, woodsy, nutty flavour. When paired with smoked gouda, a delicious combination is created. Here are some ways to prepare this delightful duo.

Smoked Gouda Morel Mushroom Soup

This soup is perfect for a rainy day. It's a great way to warm your body and soul, and the smoked gouda adds a creamy, cheesy flavour that complements the morel mushrooms. The recipe includes sautéed morels, onions, garlic, and spices, simmered in a broth and then blended with shredded smoked gouda and half-and-half cream. It's a hearty and comforting dish, best served with cheesy garlic toast to soak up the juices.

Morel Mushroom Toast with Gouda and Caramelized Onions

This recipe combines the earthy flavours of morel mushrooms with the sweetness of caramelized onions and the creaminess of melted gouda. The mushrooms are sautéed with garlic and onions, then mixed with lemon juice, soy sauce, and broth to create a creamy coating. This mixture is then piled onto toasted sourdough bread, topped with grated gouda, and broiled until the cheese melts. It's a delicious and elegant spring or summer treat, best served with a simple side salad.

Cheese-Stuffed Morels

This recipe is a delightful appetizer or side dish. The morel mushrooms are halved, baked with a butter and olive oil drizzle, and then stuffed with smoked gouda. The mushrooms are baked again until the cheese melts, creating a delicious, gooey centre. It's important to watch the baking time, as smoked gouda can become rubbery if cooked too long. This dish is a unique and tasty way to showcase the combination of morels and smoked gouda.

Morels with Parmesan

Morels and Parmesan are a match made in heaven. The nutty, earthy flavour of morels is complemented by the saltiness of Parmesan cheese. This combination is often used in pasta dishes, but there are many other ways to enjoy morels with Parmesan. Here are some ideas and recipes to get you started:

Morel Pasta with Parmesan and Thyme

This decadent pasta dish is the perfect way to showcase your morels. The morels are sautéed in butter and combined with cream, fresh thyme, and Parmesan to create a rich and creamy sauce. The key to this recipe is the liberal use of pasta water, which helps to create a silky smooth sauce. Don't forget to season generously with salt and pepper to really bring out the flavour of the morels.

Spring Pasta with Morels, Peas, and Parmesan

This recipe combines morels with fresh shelled peas, Parmesan, and your choice of pasta. The morels are lightly browned in butter and seasoned with salt and pepper, then tossed with the cooked pasta, peas, and Parmesan. A little pasta cooking water is added to create a saucy consistency. This dish is simple yet satisfying and really allows the flavour of the morels to shine.

Morel Mushroom Pasta in Parmesan Cream Sauce

This recipe takes your taste buds on a journey with a combination of earthy morels, garlicky Parmesan cream sauce, fresh herbs, and a hint of citrus. The morels are rehydrated and combined with butter, garlic, cream, and freshly grated Parmesan. The addition of lemon zest, chives, and tarragon gives it a bright, fresh flavour. This dish is the perfect comfort food for a special occasion.

Other Ways to Enjoy Morels with Parmesan

• Spring Ramp Pasta with Morels, Peas, and Ham: This dish combines morels, ramps or leeks, peas, ham, and cream, topped with shaved Parmesan cheese.
• Morel and Asparagus Pizza: Take your pizza to the next level by topping it with morels, asparagus, Gruyere cheese, and fresh thyme.
• Morel Tarts: These savoury tarts feature morels and are best served fresh out of the oven.
• Grilled Steaks with Morel and Caramelized Onion Sauce: Indulge in a juicy steak topped with a morel and onion sauce, served alongside your favourite sides.

Morels with Gruyere

Morels and Gruyere are a match made in heaven, and there are several ways to combine the two. Here are some mouth-watering options:

Grilled Toast

This simple yet delicious option involves grilling toast and topping it with a morel, mushroom, and Gruyere mixture. Start by melting butter in a saucepan and adding the morels and mushrooms, cooking until they absorb the butter. Then, toast your bread, mix the creme fraiche or sour cream with the morels and mushrooms, add the grated Gruyere, and season with salt and pepper. Place a generous spoonful of the mixture on each piece of toast, sprinkle with chives, and grill until hot and bubbling.

Pork Tenderloin with a Morel Mushroom and Gruyere Sauce

This recipe takes a bit more time but is well worth the effort. Start by sauteing the morels, garlic, and shallots in a frying pan. Deglaze the pan with white wine, then add cream and cook for 10 minutes. Add the Gruyere cubes to the sauce and stir until melted. Separately, grill pork tenderloin medallions in a skillet on all sides, then cook in the oven for 9 minutes. Rest the meat for 10 minutes, then slice the medallions, plate, and pour the sauce over the pork.

Morel and Gruyere Malakoffs

This recipe is a little more complex but makes for an impressive appetizer. Soak dried morel mushrooms in warm water or milk for an hour, then chop them and a shallot. Fry the mushrooms and shallot with butter and parsley, then deglaze the pan with kirsch. In a bowl, mix eggs, flour, bicarbonate, milk, white wine, kirsch, garlic, and morels, then season with salt, pepper, and nutmeg. Grate the Gruyere and add it to the mixture, then let it rest in the fridge for an hour. Cut circles out of sandwich loaf slices, heat oil in a deep fat fryer to 180°C, and use a spoon to shape the mixture into domes on top of the bread. Fry the Malakoffs for about 3 minutes, then turn them over and cook for another 45 seconds until golden brown. Serve with a green salad, gherkins, pickled onions, and mustard.

Morel and Asparagus Pizza

For a tasty twist on pizza night, try a morel and asparagus pizza with Gruyere cheese and fresh thyme. Simply top a homemade pizza crust with morels, asparagus, Gruyere, and thyme, then bake until the cheese is melted and bubbly.

Morels with Fontina

Morels and Fontina are a match made in heaven. The earthy, nutty flavour of morel mushrooms is beautifully complemented by the sharp, tangy Fontina cheese. Here's a recipe for Grilled Morels with Fontina on Toast that will leave you craving more.

Ingredients:

• 1/4 cup olive oil, divided
• 2 Tbsp. sherry vinegar
• 4 Tbsp. salted butter, softened, divided
• 1 medium garlic clove, finely chopped
• 1 small shallot, finely chopped
• 3 Tbsp. finely chopped chives
• Freshly ground black pepper
• 4 oz. whole fresh morels (1½ cups lightly packed)
• 2 thick country bread slices
• 2 oz. thinly sliced fontina cheese

Instructions:

Start by whisking together 2 tablespoons of olive oil and the sherry vinegar in a small bowl and set aside. Melt the butter in a skillet over medium heat. Once the butter is melted, add the garlic and shallot, cooking until softened. Add the chives and cook for another minute. Season this mixture with black pepper and set aside.

Thread the morels onto skewers and grill them on a preheated charcoal or gas grill until slightly charred and cooked through. Transfer the grilled morels to a cutting board, remove the skewers, and coarsely chop the mushrooms. Add the chopped morels to the butter mixture and toss to coat.

Drizzle the remaining olive oil over both sides of the bread slices and grill them until you have grill marks on both sides. Top the bread slices with the fontina cheese, cover, and grill for another 30-60 seconds until the cheese is melted.

Finally, transfer the toasts to a plate, top them with the buttered morels, and drizzle with the vinaigrette. Season with flaky salt and serve hot.

Variations:

If you're feeling creative, here are some variations on this dish:

• Instead of grilling the morels, you can fry them directly in the chive-shallot butter until just tender.
• You can also use a broiler or grill pan to toast the bread instead of a charcoal or gas grill.
• For a more indulgent dish, try adding additional cheese, such as parmesan, to the mix.

Wine Pairing:

If you're looking for the perfect wine to pair with this dish, consider a bottle-aged, cool-climate Chardonnay or Pinot Noir, or even a glass of aged Champagne. These wines will highlight the earthy, nutty flavours of the morels without overpowering them.

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