With morel mushrooms in season, it’s time for this simple recipe – easier to make in a pan than in the Instant Pot because I’m using fresh mushrooms. For a dried mushroom recipe for winter, check out Instant Pot Pidpenky – Dried mushrooms with gravy. This side dish has cream with dill and green onions. Serve it with roasted meats, perohe or egg noodles.
Using the Instant Pot here isn’t faster – it’s actually harder when you’re sauteing to get the water to evaporate with a wide saute pan. Also, it’s easier to control the heat than your 3 heat settings for Instant Pot saute.
Morel mushrooms were the most common mushroom that my parents and grandparents ate in Alberta. They gathered them in the spring and made this dish with cream.
Quarter the button mushrooms.
Clean the morel mushrooms by submerging them in water. Drain out the water along with (probably) a lot of dirt. Slice the morel mushrooms in half.
Submerge the morel halves in water again and drain (probably) even more dirt. Rinse the halves in a colander.
Remove the stems from the shiitake mushrooms. Slice them into thin strips.
Two options here: if you have cooked onions on-hand, then just start with the mushrooms. Otherwise, chop up a medium onion and saute it with ¼ cup butter on low heat until the onion is transparent.
Saute the button mushrooms in ¼ cup butter (if you didn’t start with the onions). You can save time if you start by quartering the button mushrooms and frying them while you slice up the other mushrooms. Stir until the water that the mushrooms produce evaporates – about 10 minutes.
Add 3 Tablespoons all-purpose flour and stir with a whisk to combine it with the remaining liquid. Cook this mixture about 2 minutes.
Stir everything together and add 1 cup of 10% cream and the cooked onions if you’re using them. If you have whipping cream, dilute it with some milk. I’ve made this with whipping cream, and it was too rich.
As an optional step, you can chop 2 green onions and ¼ cup fresh dill. Divide in half and add half to the mushroom mixture.
Pour the mushrooms into a serving dish and top with the other half of the green onions and dill. Serve the mushrooms immediately – as a side dish with roasted chicken or roasted pork, as a topping for perohe or boiled egg noodles.
Serves: 6 servings
- 454 g / 16 oz white button mushrooms
- 100 g / 3.5 oz shiitake mushrooms
- 250 g / 8 oz crimini/brown mushrooms
- 250 g / 8 oz morel mushrooms
- ¼ cup butter
- 3 Tablespoons all-purpose flour
- ½ cup cooked onions (or 1 medium white or yellow onion sauteed at the start)
- 250 mL "Creamo" or 10% cream
- 2 green onions, sliced (optional)
- ¼ cup fresh dill, chopped
- Melt ¼ cup butter in a saute pan on medium heat.
- Optional: saute the chopped white/yellow onion in butter on low heat
- Quarter the button white and brown mushrooms and add to the saute pan increasing the heat to medium. Meanwhile, stem and slice the shiitake mushrooms. Rinse, halve and rinse again the morel mushrooms. Add them to the pan.
- Stir for 10 or more minutes until most of the water from the mushrooms evaporates.
- Add 3 Tablespoons flour and combine with the mushrooms cooking for at least 2 minutes.
- Add 250 mL of 10% cream. Lower the heat and cook, stirring constantly, until thickened.
- Divide the green onion and dill mixture in half. Add half to the pan to combine.
- Pour the mushroom mixture into a serving dish and top with the remaining green onion and dill garnish.