Grilled Nebraska Morel Mushrooms with Garlic Butter

Introduction

There is nothing quite like the arrival of spring in the Midwest, and for outdoor cooking enthusiasts, that signifies the start of the highly anticipated morel mushroom season. These elusive, sponge-like treasures, often referred to as "dry land fish" or "hickory chickens," are prized for their distinct, meaty texture and deep, nutty flavor. While traditional methods often involve breading and frying, grilling Nebraska morel mushrooms with butter and garlic on an Arteflame cooktop elevates them to a gourmet level. The searing heat of the flat-top griddle caramelizes the edges slightly while preserving the incredible umami richness inside. This recipe is intentionally simple, designed to let the rare, earthy profile of the fresh forage shine without being overpowered. It is the ultimate way to celebrate the season's most coveted harvest right in your backyard.

Ingredients

• 1 lb fresh Nebraska Morel mushrooms
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, finely minced
• 1 tbsp olive oil (for the grill surface)
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Clean and Prep the Morels

1. Begin by thoroughly cleaning the morel mushrooms. Since they have a honeycomb texture, they can trap sand and small insects. Slice them in half lengthwise.
2. Rinse them quickly under cold water or soak them briefly in salted water if they are particularly dirty, but do not let them waterlog.
3. Immediately pat them completely dry with paper towels. Dry mushrooms sear better and absorb the butter rather than steaming in their own juices.

Step 2: Prepare the Grill

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop surface.
2. Allow the grill to reach temperature, ensuring the steel griddle is hot enough to create a sear upon contact.
3. Lightly coat the cooking zone with olive oil to season the surface and prevent sticking.

Step 3: Grill the Mushrooms

1. Place the halved morels directly onto the hot flat top cooktop.
2. Allow them to sear undisturbed for about 2 to 3 minutes until they develop a nice golden-brown color on the cut side.
3. Flip the mushrooms over using tongs or a spatula.

Step 4: Add Butter and Aromatics

1. Once flipped, drizzle the melted butter over the mushrooms and scatter the minced garlic around them.
2. Toss the mushrooms in the butter and garlic mixture on the flat top, ensuring they are evenly coated.
3. Season generously with sea salt and cracked black pepper.
4. Continue to cook for another 2 to 3 minutes until the garlic is fragrant and the mushrooms are tender but not mushy.
5. Remove from the grill, garnish with fresh parsley, and serve immediately.

Tips

When working with wild foraged foods like Nebraska morels, proper cleaning is the most critical step. However, moisture is the enemy of a good sear. If you must soak your morels to remove grit, ensure you dry them thoroughly or let them air dry on a rack for an hour before grilling. On the Arteflame, heat management is effortless; move the mushrooms closer to the center fire pit for a harder sear or push them toward the outer edge if the garlic starts to brown too quickly. Using a combination of oil for the initial sear and butter for the finish prevents the milk solids in the butter from burning before the mushrooms are cooked through. Always cook morels thoroughly, as raw wild mushrooms can cause digestive upset.

Variations

While the classic butter and garlic combination is timeless, you can easily tweak this recipe to suit your palate or match your main course. These variations maintain the integrity of the morel's flavor while adding a unique twist. Experimenting with fresh herbs or different fats can transform the dish entirely.

• Wine Reduction: Add a splash of dry white wine or sherry just before removing them from the grill for a sophisticated acidic kick.
• Herb Infused: Swap the parsley for fresh thyme or rosemary to add a woodsy aroma that complements the mushrooms.
• Shallot Sweetness: Substitute the garlic with finely minced shallots for a milder, slightly sweeter flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes into the butter mixture for a subtle heat.
• Truffle Finish: Drizzle a tiny amount of white truffle oil over the finished mushrooms for an explosion of earthiness.

Best pairings

Grilled morel mushrooms are a luxurious side dish that deserves to be paired with high-quality proteins and seasonal produce. The nutty, earthy flavor of the mushrooms acts as a perfect bridge between rich meats and fresh vegetables. Serving them alongside a premium cut of beef creates a steakhouse experience right in your backyard, while pairing them with other spring vegetables highlights the seasonality of the meal.

• Ribeye Steak: The richness of a grilled ribeye perfectly matches the meaty texture of morels.
• Grilled Asparagus: Since asparagus grows in the same season as morels, they are a natural and colorful companion on the plate.
• Wild Caught Trout: The delicate flavor of fish contrasts beautifully with the savory depth of the butter-basted mushrooms.
• Crusty Sourdough: Serve the mushrooms with toasted bread to soak up every drop of the garlic butter sauce.

Conclusion

Grilling Nebraska morel mushrooms is more than just preparing a meal; it is a ritual that honors the fleeting nature of spring. The combination of the open fire, the fresh air, and the scent of garlic butter sizzling on the steel cooktop creates a sensory experience that cannot be replicated in a kitchen. This recipe respects the delicate nature of the ingredient while enhancing it with the smoky char that only a grill can provide. Whether you foraged them yourself in the woods or picked them up from a local market, these grilled morels are sure to be the highlight of your culinary season. Enjoy them while they last, as their short season is part of what makes them so special.