RECIPE: Good Morels

Greg Hardesty of Recess and Room Four shares a simple at-home recipe using prized Indiana mushrooms. Plus, where to get them.


• ¼ pound dried morels
• 4 garlic cloves, peeled
and crushed
• ½ cup onions, chopped
• 10 large sprigs thyme
• 2 cups water
• 1 stick unsalted butter,
divided in half
• 4–6 ounces fresh morels, cleaned and chopped
into ½-inch pieces
• ¼ cup scallions, chopped
• 1 teaspoon red-wine vinegar
• Salt and pepper
• 4 steaks, grilled according
to personal preference

MOREL CODE: These distinctive-looking ‘shrooms—avidly hunted in Indiana every spring—are cherished for their smoky, earthy flavor.


Place the dried morels, garlic, onions, and thyme into a small saucepan and cover with the water. Add a large pinch of salt and bring to a simmer; cook for approximately 3 minutes. Remove the mixture from the heat and let it steep for 20 minutes. Strain it through a fine sieve, pressing on the solids to get the flavor out. Save the liquid and discard the solids. Return the liquid to the pan and reduce over medium heat until about ¾ of a cup remains. Set aside.

Melt half of the butter in a saute pan. Add the fresh morels to the pan and cook for 3 minutes, until the mushrooms begin to turn golden brown. Add scallions and cook for 30 seconds. Deglaze with the set-aside mushroom stock and bring to a boil. Swirl in the remaining butter and finish the sauce with red-wine vinegar. Season with salt and black pepper. Pour mushroom sauce over grilled steaks and serve.


There are no guarantees these places will have an abundance of morels, but they’ve stocked the shelves in years past:

The Fresh Market, 5415 N. College Ave, 317-259-9270

Pogue’s Run Grocer, 2828 E. 10th St., 317-426-4963

Whole Foods Market, 14598 Clay Terrace Blvd., Carmel, 317-569-1517

Whole Foods Market, 1300 E. 86th St.,317-706-0900

Or work straight with the farmer and call George at Copeland Farm (1313 N. Five Points Rd., Greenwood, 317-881-0410) and schedule a pickup.

Photo by Tony Valainis

This article appeared in the April 2013 issue.