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Morels (morilles)

Erken's simple morel dish from 1914: cleaned morels are gently simmered for 10 minutes in butter with lemon juice, salt, and pepper; the cooking liquid is reduced for sauce, and the mushrooms are sautéed or stewed in brown or white sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 404 (falt i det fri)

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About the dish

Part of the mushroom section in the chapter on root vegetables, vegetables, and legumes. Morels were considered a delicacy and were used both as a dish of their own and as an accompaniment.

How to make it

  1. 1

    Clean the morels

    Clean the morels carefully and dry them.

  2. 2

    Simmer gently

    Put them in an enameled pot with the butter, lemon juice, salt, and pepper. Let them simmer gently for 10 minutes.

  3. 3

    Reduce the liquid

    Reduce the juices and use them for sauce.

  4. 4

    Serve

    Sauté the morels, or stew them in brown or white sauce.

Changes from the original

The quantities ½ kg and ½ lemon are interpreted from OCR-damaged fraction formatting. Units modernized (gr → g). The method is divided into numbered steps in modern Norwegian. Note: morels must always be thoroughly cooked through.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 448)~76% of the text changedremovedadded
500 g Morkler (Sand). (Morilles.) 1/2 kg. morkler (ferske). 0,5 stk 1 sitron (saften). 60 g smør. gr. smør salt (etter smak). pepper (etter smak). Rens morklene omhyggelig pepper. Morklene renses og tørk dem.. Legg dem avkokes i en emaljert 5 min. i vann som slåes bort. Legges i gryte med smøret, sitronsaften, salt og pepper. La dem småkoke pepper; småkoker i 10 minutter.. Kok minutter. Saften koker inn saften og bruk den benyttes til saus.. Rist morklene, saus. Morklene ristes eller stuv dem stues i brun eller lys saus. Til 4 å 6 personer.

Note on Modernised

Mengdene ½ kg og ½ sitron er tolket fra OCR-skadd brøkoppsett. Enheter modernisert (gr → g). Fremgangsmåten er delt i nummererte trinn i moderne norsk. NB: morkler må alltid være godt gjennomkokt.

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Frequently asked questions

How long should the morels cook?
They simmer gently for 10 minutes in an enameled pot together with butter, lemon juice, salt, and pepper. Then the liquid is reduced and used for sauce.
What do I need for the recipe?
½ kg morels, ½ lemon, 60 g butter, salt, and pepper. The recipe is calculated for 4 servings and takes about 35 minutes in all.
How are the morels served?
After cooking they are sautéed, or stewed in brown or white sauce — ideally with the reduced cooking liquid as a base.
Why an enameled pot and lemon?
Erken specifies an enameled pot so the mushrooms do not discolor, and the lemon juice adds freshness and preserves the color. The recipe is from "Stor kokebok" (Grand Cookbook, 1914), p. 404.

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