The key to fully cooked yet tender, juicy, and deliciously grilled morels is melted butter. It adds some richness of flavor, the fat in it helps bring out the flavor of the morel, and it helps the mushroom cook evenly without drying out over the flames. Some people may find themselves wanting to use less butter; do not give in to this temptation.
As this is as much a method as a recipe, feel free to grill more (or fewer) mushrooms as your supply and crowd requires.
- 1 pound fresh morel mushrooms
- 3 to 4 tablespoons butter
- Sea salt to taste
- Heat a gas or charcoal grill to an even medium-hot heat (you should be able to hold your hand about 1 inch over the cooking grate for a full 3 to 4 seconds before pulling it away from the heat).
- Thoroughly clean the morel mushrooms. All those spongey holes are way too likely to contain grit, so drop the morels in a large bowl of cool water, swish them around to loosen any dirt and grit, and lift the mushrooms out of the water onto a clean kitchen towel or layers of paper towels.
- Trim off and discard the stems or damaged bits from the mushrooms. Put the cleaned and trimmed morels in a large bowl.
- Melt the butter and drizzle it over the mushrooms. Toss gently but thoroughly to coat the mushrooms evenly with the butter. Sprinkle the mushrooms with sea salt and toss again.
- If the morels are large, simply set them on the cooking grate of the pre-heated grill. Thread smaller morels on grilling skewers before setting them on the grill.
- Cook 8 minutes, turn the mushrooms over and continue cooking until the mushrooms are cooked through with some charred and crispy bits on the edges, about 8 more minutes. Serve grilled morels piping hot.
(Have too many morels to eat them fresh? Try drying them for later use.)