Grilled Morel Mushrooms West Virginia Style

Introduction

There’s nothing quite like the taste of freshly foraged morel mushrooms gently grilled with butter and garlic over an open flame. The earthy richness of morels combined with the buttery sear from the Arteflame grill creates the ultimate West Virginia delicacy. Whether you find them deep in the forest or your local farmer's market, these mushrooms elevate any outdoor gathering. Today, we’ll prepare them using the versatile surface of the Arteflame grill, which provides perfect searing, optimal temperature zones, and eliminates the need for pots and pans.

Ingredients

• 1 lb fresh morel mushrooms, cleaned and halved lengthwise
• 4 tbsp unsalted butter
• 3 cloves garlic, finely minced
• Salt to taste
• Freshly cracked black pepper to taste
• 1 tbsp chopped fresh parsley (optional garnish)
• Lemon wedges for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the Arteflame grill base.
2. Stack firewood over the napkins and light the napkins.
3. Let the fire burn until the cooktop is fully heated, about 20 minutes. Use this time to prep your ingredients.

Step 2: Prepare the Morels

1. Clean the morel mushrooms gently with a soft brush or damp cloth to remove any dirt or debris.
2. Cut them in half lengthwise to expose their hollow centers and ensure even cooking.

Step 3: Butter and Garlic Infusion

1. Place the butter directly onto the flat top griddle near the center where it’s hottest. Let it melt completely.
2. Add the minced garlic to the melted butter and stir gently for 1-2 minutes until fragrant.

Step 4: Grill the Morels

1. Move the mushrooms into the butter and garlic mixture.
2. Arrange them cut side down on the hot flat top, close to the center for a quicker, richer sear.
3. Let cook for 3-4 minutes without moving them to develop a golden crust.
4. Flip the mushrooms and continue cooking for another 3-4 minutes until tender and beautifully caramelized.
5. Season immediately with salt and freshly cracked black pepper to taste.

Step 5: Serve and Garnish

1. Transfer grilled morels to a serving platter.
2. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

Tips

• Only grill freshly foraged morels after confirming they are safe – false morels are toxic.
• Grill near the center of the Arteflame flat top for high heat and a perfect sear.
• Use butter instead of oil for better flavor and rich browning.
• You can grill everything else—like your meat, veggies, or bread—right alongside the mushrooms.
• Clean the flat cooktop easily by scraping it after cooking—virtually no mess.

Variations

1. Spicy Morels: Add a pinch of red chili flakes to the garlic-butter as it cooks for a kick of heat.
2. Cheesy Morels: After grilling, sprinkle grated parmesan or pecorino cheese on top and let it melt slightly.
3. Smoky Bacon Morels: Grill chopped bacon on the flat top first, then cook the mushrooms in the rendered fat for bold smoky flavor.
4. Lemon Thyme Morels: Add fresh thyme sprigs and a squeeze of lemon while grilling for aromatic herbal notes.
5. Morels with Wine Reduction: Simmer a splash of white wine with the garlic and butter on the griddle to infuse another level of flavor (requires a little care to avoid boiling off).

Best Pairings

• Grilled venison or steak (reverse seared on the Arteflame)
• Charred corn on the cob with compound butter
• Fresh sourdough grilled on the outer ring
• Crisp Sauvignon Blanc or chilled IPA
• Wild greens salad with lemon vinaigrette

Conclusion

Grilled morel mushrooms are one of West Virginia’s greatest edible treasures. The Arteflame grill brings out their rich, woodsy flavors effortlessly with its high heat and even searing surface. Whether you're enjoying them as a side dish or starring them in your meal, these mushrooms are sure to impress your guests—and your taste buds.