More fun with morels: Recipes to help you enjoy them this season

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KANSAS CITY, Mo. — FOX 4 is cooking with Karli and head chef of William Jewell College Matt Chatfield. The two were back in the kitchen with new ideas of how to enjoy morel mushrooms.

Rigatoni with morels and asparagus

Ingredients:
1 tablespoon butter
1/4 cup minced onions
1 tablespoon chopped fresh sage
1/2 teaspoon kosher salt
6 ounces fresh morel mushrooms, cleaned and trimmed
3/4 cup unsalted chicken stock
12 cups water
12 ounces asparagus, trimmed
1 lb Rigatoni Pasta
1/4 cup heavy cream
1 teaspoon lemon juice
3 ounces cream cheese, softened
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh Italian Parsley

Directions:

1. Melt butter in a large skillet over medium-high heat. Add onions, sage, salt, asparagus and mushrooms; sauté 4 minutes, and add stock. Bring to a boil; reduce heat and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.

2. Bring 12 cups water to a boil in a Dutch oven. Add pasta to pan; cook 9 minutes. Drain.

3. Return mushroom mixture to medium-high heat. Then add heavy cream and lemon juice. Add cream cheese and pepper, stirring with a whisk until smooth. Next, add mushroom mixture to pasta mixture in Dutch oven; toss to combine. Top with parsley.

Morel omelet with garlic and parsley

Ingredients:

3 large dried morel mushrooms
1 cup boiling water
1 1/2 teaspoons butter
1 teaspoon minced fresh garlic
2 teaspoons chopped fresh Italian Parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
2 teaspoons canola oil
 Directions:

1. Place mushrooms in a small bowl. Pour water over mushrooms. Let stand 10 minutes; drain, reserving 3 tablespoons soaking liquid. Slice mushrooms lengthwise into 1/4-inch strips.

2. Melt butter in a nonstick skillet over medium-high heat. Add garlic to pan; cook 30 seconds or until fragrant. Add mushrooms and 1/8 teaspoon salt to pan; cook 2 minutes or until done. Remove mushroom mixture from pan. Wipe pan clean with a paper towel.

3. Whisk together reserved soaking liquid, parsley and next 4 ingredients. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add egg mixture to pan, spreading evenly. Cook egg mixture until edges begin to set (about 1 minute). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow any uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until center is just set (about 2 minutes). Return mushroom mixture to pan, placing it over one half of omelet. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Serve immediately.