Kenzi is an Assistant Editor of Food52.

added 6 months ago

Morel mushrooms have a very woodsy, earthy flavor, so if you must substitute, I'd use another variety of wild mushrooms (dried should be fine), or you could try something like porcini or hen-of-the-woods (the former might be easier to find).

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Monita is a recipe tester for Food52.

added 6 months ago

Fresh Chanterelles or dried porcini mushrooms can be used

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pierino is a trusted source on General Cooking and Tough Love.

added 6 months ago

Fresh chanterelles should be arriving soon, although I haven't seen them yet. That said, morels are kind of unique for their fancy cap, texture and flavor. The dried version can't come close to the fresh ones.

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Susan is a recipe tester for Food52.

added 6 months ago

Any variety of wild mushrooms (oyster, shiitake, maitake, etc.) should be sufficient. I would avoid portobellos and white button mushrooms. If you can find/afford morels, they are a real treat!

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Susan is a recipe tester for Food52.

added 6 months ago

Any variety of wild mushrooms (oyster, shiitake, maitake, etc.) should be sufficient. I would avoid portobellos and white button mushrooms. If you can find/afford morels, they are a real treat!

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