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Sauteed morel mushrooms with garlic butter and thyme on white plate, fork

Sautéed Morel Mushrooms

  • Course

    Small Bites

  • Duration

    15 minutes

  • Serves

    2-4
Chef’s notes

The arrival of spring brings with it the finest tasting mushroom. Morels have reached cult-like status among foraging enthusiasts thanks to their unique flavor and inability to be farmed. To do them justice, prepare them simply. It’s hard to mess up these little wild delicacies. This garlic and butter sautéed morel recipe can be spooned over toast, served as a side to venison steak, or eaten alone as an appetizer.

Ingredients

  • 2 handfuls fresh or dried morels
  • 2 tbsp. cooking oil, clarified butter, or duck fat
  • 3 tbsp. butter
  • 1 garlic clove, minced
  • 2 sprigs of fresh herbs, such as rosemary or thyme
  • Splash of red wine vinegar or lemon juice
  • ¼ cup chicken stock or mushroom broth
  • Salt and pepper

Also works with

Any edible mushroom

Special equipment

Saute pan

Preparation

  1. Clean the morels using one of these methods. If using dried mushrooms, reconstitute in water for 30 minutes until soft. Strain and reserve the mushroom broth. Gently pat the mushrooms dry with a towel or allow them to air dry naturally an hour before cooking.
  2. Slice the larger mushrooms in half or quarters lengthwise.
  3. Heat the cooking oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the morels. Cook the morels until they are brown, stirring occasionally. This should only take a few minutes.
  4. Add half the butter, minced garlic, and sprigs of herbs. Let the garlic soften, then deglaze the pan with a splash of vinegar and the broth.
  5. Reduce the heat to low. Sauté the morels another few minutes until tender. If at any point they begin to dry out, add a splash of broth.
  6. During the last minute of cooking, swirl in the remaining butter. Shake the pan to emulsify.
  7. Season to taste with salt and pepper. Serve warm.

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Sautéed Morel Mushrooms

Recipe by: Danielle Prewett
Sauteed morel mushrooms with garlic butter and thyme on white plate, fork

  • Course

    Small Bites

  • Duration

    15 minutes

  • Serves

    2-4
Chef’s notes

The arrival of spring brings with it the finest tasting mushroom. Morels have reached cult-like status among foraging enthusiasts thanks to their unique flavor and inability to be farmed. To do them justice, prepare them simply. It’s hard to mess up these little wild delicacies. This garlic and butter sautéed morel recipe can be spooned over toast, served as a side to venison steak, or eaten alone as an appetizer.

Ingredients

  • 2 handfuls fresh or dried morels
  • 2 tbsp. cooking oil, clarified butter, or duck fat
  • 3 tbsp. butter
  • 1 garlic clove, minced
  • 2 sprigs of fresh herbs, such as rosemary or thyme
  • Splash of red wine vinegar or lemon juice
  • ¼ cup chicken stock or mushroom broth
  • Salt and pepper

Also works with

Any edible mushroom

Special equipment

Saute pan

Preparation

  1. Clean the morels using one of these methods. If using dried mushrooms, reconstitute in water for 30 minutes until soft. Strain and reserve the mushroom broth. Gently pat the mushrooms dry with a towel or allow them to air dry naturally an hour before cooking.
  2. Slice the larger mushrooms in half or quarters lengthwise.
  3. Heat the cooking oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the morels. Cook the morels until they are brown, stirring occasionally. This should only take a few minutes.
  4. Add half the butter, minced garlic, and sprigs of herbs. Let the garlic soften, then deglaze the pan with a splash of vinegar and the broth.
  5. Reduce the heat to low. Sauté the morels another few minutes until tender. If at any point they begin to dry out, add a splash of broth.
  6. During the last minute of cooking, swirl in the remaining butter. Shake the pan to emulsify.
  7. Season to taste with salt and pepper. Serve warm.