Morel Mushroom Poppers with Herbed Goat Cheese Stuffing and Idaho Seasoning

If you think about what culinary ingredient makes Idaho what it is, surely you might say the potato. Don’t worry, it’s OK. I promise you we’ve heard that…A LOT. However, hold your breath for a second because I’m going to drop a truth bomb here. As much as I love those lovely little spuds, I don’t think I would give potato as my answer. I know, shocker, right? For me, two ingredients stand out a bit more, and are quintessential Idaho, either by accessibility or just sheer respectability. The first is the mighty and magnificent Sturgeon, Lord of the Snake River. The second, and much more accessible option from a culinary perspective, is the Morel Mushroom.

Freshly foraged Morels make me weak!

Morels are, for me, one of the best kept secrets of the Idaho wilderness (Literally. Try asking any forager where they go. Go Ahead. See what they say.).  These are more than just a fancy, out of reach fungus to entertain party guests on an expensive platter. These are quintessential Idaho mountain ingredients, and given their proclivity to appear in burn scars, are a constant reminder of the healing and cyclical nature that our wildfire season provides to our state. Don’t get me wrong, I’m still no fan of sucking down smoke every summer. That said though, there is some strange solace in knowing that the environment rebounds afterwards, and in the process generates conditions perfect for these nutty little forest delights.

Morels love cool and moist conditions, so springtime is usually your best bet at finding them. Indeed, this year fell right in line with that. Back in May, we were fortunate enough to grab a few pounds at the Boise Farmers Market before the Morel season faded. When I say buy, I mean more like Dylan had to hold me back like I was a kid in a candy store, and consistently remind me that a rent was still very much an expense I needed to account for, let alone drop a similar amount on perishable mushrooms. Luckily though the bank accounts weren’t massacred; instead of buying my weight in Morels, I grabbed a few one-pound containers instead. Mind you, this is still A TON of mushroom overall, enough to fill a gallon sized plastic storage bag to a taught plumpness.

Still, with the joy of a new ingredient comes a whirlwind of Ideas for us. Morels are a beautiful ingredient, and one that has a plethora of possibilities with it. Its nutty flavor can be coaxed out in a buttery sauté, its unique shape makes it a great stuffing mushroom, and the webby structure of its cap is great for locking in seasoning. So, when I tasked myself with making a recipe to showcase the morels, I had…A LOT to think about. Ultimately, it was a well-timed Instagram post from one of our favorite vendors, Molly’s Mills, that inspired this Idahoan culinary adventure: Morel Mushroom Poppers with Herbed Goat Cheese Stuffing and Idahoan Seasoning.

Crispy, crunchy, and paired with a fresh microgreen salad!

These poppers were SINFUL. SO decadent, and bursting with flavor in every bite. The combination from the goat cheeses and herbs accented the nutty mushrooms, and the spicy seasoning on the outside gave a crispy, crunchy texture that bound everything together. The best part? Every ingredient contributed to a truly “Idaho” flavor, making this dish something I would be happy to present in the name of our state. We got our mushrooms from two vendors at the Boise  Farmer’s Market: True Roots Organics and Ferg’s Fabulous Fungi. From what I understand, they were provided by foragers who are very in tune with the wilderness of the area, so everything was sustainably collected.

First, you NEED to wash these morels. That webby structure of the cap I mentioned before (You know, the one that is great for locking in seasoning?) Well, it’s also fantastic at locking in detritus and dirt. That stuff isn’t too appetizing, so you want to gently wash them in warm water before eating them. Depending on the number of mushrooms you are working with, you might need to do this a few times to remove all the dirty bits. Once that’s done., set them on a paper towel, and pat them dry.

Nice and clean!

Next, lets get those cheeses mixed together. We used two types of goat cheese here, both from Picabo Desert Farm: Herbed Goat Cheese and Peppered Goat Cheese. 8oz worth is really all you need for this recipe, and if you’d like to use all of one flavor of goat cheese, you are absolutely able to! I simply like the complexity of pepper mixed in with the savory twinge of sage and thyme. You also don’t need to add much of any salt to this filling, since these cheeses naturally have a bit of salt in them. Then, add a metal tip to a piping bag (or add the filling into a plastic storage bag, and snip the tip), and fill each of these little morels. The filling will be a bit thick, so go until the morel starts to give a little push back. You’ll be surprised how much can fit into this mushroom!

All stuffed and ready to go!

Now its time to dredge the stuffed morels. It’s a simple dredge setup, but I add a bit of a zing into the flour: Molly’s Mills Idahoan Seasoning. On top of the regular salt and pepper, there are more savory inclusions in this homemade mix: Namely onion, garlic, and jalapeno. I find this gives an enticing kick to the mushrooms that keeps me wanting more. Roll the stuffed mushrooms into the flour,making sure that it is getting coating completely. Then dip it into the egg, followed quickly by another thorough dip into the flour. This gives it a bit of an extra coating, helping to ensure the filling doesn’t leak out everywhere into the oil when it fries.

These have a few more flips in them still!

Next, get the oil ready. You want enough oil in the pan that it comes halfway up the mushroom, so about ½ inch. Make sure the oil is around 340 degrees or so, anything lower will make the mushroom greasy. Also, monitor the temperature of the oil as you are frying, by using an instant read thermometer every few minutes.  Fry the mushroom on each side, about 3-4 minutes, until its nice and crispy and brown. Then, place on a cooling rack for about 5 minutes. I usually grind a tad bit more of that delicious Idahoan Seasoning on top as a finisher.

Creamy inside, crunchy outside!

That’s all there is to it! These delicious morsels of morel pack a punch that will drive you wild! Have fun playing around with the combinations of cheese in the filling too but remember to try and keep it as low moisture as possible. More moisture means a more liquid filling, which also means more splatter should it leak into the oil. I garnished my plate with a salad made from an assortment of nutritious microgreens from Tree City Microgreens. The freshness offsets the heaviness of the fried morels very well. These morels encapsulate the idea of what Idaho means to me: A spicy kick, complimented by farm fresh filling, stuffed inside a mushroom that gives us security in knowing that our forests are rejuvenating, and starting anew. What an incredible way to start off the summer! Make sure to grab some of these the next time you see them, whether you are lucky enough to glimpse them in the fall, or you see them return to their full glory next spring.

Recipe: Morel Mushroom Poppers with Herbed Goat Cheese stuffing and Idaho Seasoning.

Serves: 12-24 poppers of varying size.

Ingredients:

• 1/2lb Fresh Wild Morel Mushrooms

• 4 Oz Herbed Goat Cheese (Sage and Thyme work wonderfully here)

• 4 oz Peppered Goat Cheese

• 1 cup flour (for dredge)

• 2 tbsp Molly Mills Idahoan Seasoning plus more for finishing

• 1 egg

• Salt and Pepper to taste

• 2-4 cups of Vegetable oil

Instructions:

1.       Pour oil into a sauce pan. Oil should come 1/2 inch up the side of the pan to ensure even frying.

2.       Wash the morels. Place the morel mushrooms in a bowl of warm water, and mix around for 1-2 minutes. Rinse and place on a paper towel. Pat dry to remove excess water.

3.       In a bowl, mix together the goat cheeses. Set aside.

4.       Prepare the dredge. Place the flour in a bowl, and add salt and pepper. Crack an egg into a separate bowl, and whisk.

5.       Fill the mushrooms. Place the goat cheese mixture into a piping bag with a small metal tip or a plastic bag. Snip the corner and proceed to carefully fill each morel.

6.       Dredge the stuffed morels into the flour, then the egg mixture, and then once again into the flour. Place into the heated oil and fry approximately 3-4 minutes each side until golden brown. Avoid overcrowding the pan as it quickly reduces the temperature of the oil, making the morels greasy.

7.       Place each fried morel on a plate with a paper towel, and finish with more freshly ground Idahoan Seasoning.