Name: Morel Mushroom and Apple Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 2 2-inch dried morel mushrooms; ½ cup cider vinegar; 2 tablespoons finely chopped shallot; 2 tablespoons pure maple syrup; 2 teaspoons coarse-ground mustard; 1 teaspoon chopped fresh thyme leaves, plus more for garnish; Sea salt, to taste; Freshly ground black pepper, to taste; 8 cups torn fresh kale, stems removed; 3 cups cooked farro or barley; 2 red apples, cored and thinly sliced; ½ cup small fresh morel mushrooms or rehydrated dried morel mushrooms, halved lengthwise; ½ cup chopped dried apricots; ¼ cup coarsely chopped toasted walnuts

Prep-time: 30 minutes / Ready In: 30 minutes
Makes 9 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

The earthy umami flavor of morel mushrooms perfectly complements the sweet apple and zesty vinaigrette in this delicious autumnal salad. Fresh morels are a culinary treasure but can be hard to come by; dried morels work just as well in a pinch and rehydrate nicely. Farro or barley adds a hearty component to the mixture and chopped apricots create bursts of tart flavor.

Tip: About ¼ cup (¼ oz.) dried morel mushrooms will yield ½ cup rehydrated mushrooms. To rehydrate, place mushrooms in a bowl and cover with hot water. Let stand for about 15 minutes and then drain mushrooms in a fine-mesh sieve. The soaking liquid makes a flavorful addition to soups and sauces!

By Shelli McConnell, Sep 28, 2021

Ingredients

2 2-inch dried morel mushrooms
½ cup cider vinegar
2 tablespoons finely chopped shallot
2 tablespoons pure maple syrup
2 teaspoons coarse-ground mustard
1 teaspoon chopped fresh thyme leaves, plus more for garnish
Sea salt, to taste
Freshly ground black pepper, to taste
8 cups torn fresh kale, stems removed
3 cups cooked farro or barley
2 red apples, cored and thinly sliced
½ cup small fresh morel mushrooms or rehydrated dried morel mushrooms, halved lengthwise
½ cup chopped dried apricots
¼ cup coarsely chopped toasted walnuts

Instructions

For dressing, place dried mushrooms in a small food processor or spice grinder. Process until finely ground to a powder. In a small bowl whisk together mushroom powder and the next five ingredients (through thyme). Season with salt and pepper.
Place kale in a large bowl. Add 1 tablespoon of the dressing. Massage kale with your fingers until glossy, about 2 minutes. Add the remaining ingredients and the remaining dressing; toss to combine. Garnish with additional fresh thyme.

tags:

(2)

6 Comments

Comments (6)

(5 from 2 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Kate King4 days ago

You should never eat uncooked morel mushrooms. Cooking takes a certain poison out of the mushrooms.

Teresa11 months ago

Question – there is no oil in the dressing – I figure the maple syrup must tone down the vinegar but still isn’t it too zesty?

Lyn2 years ago

This is now one of my favorite kale and mushroom recipes. Very very tasty!

Christine Spence2 years ago

First and foremost, never eat raw morels. they are very toxic. please assist your recipe to cook them first then grind them in the blender.

Tanya2 years ago

This is not correct. You can eat morals raw but you shouldn’t eat a large amount of them raw at one time- the amount in this recipe is perfectly safe. Additionally drying then rehydrating takes care of the issue also. Second- why would your grind them?! Morals are delicious eating- whole/chopped and sautéed or added into recipes. They’re my favorite mushroom- delicious!

Lea2 years ago

This looks delicious!! Thank you. I’m pinning this.

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author