|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 2g||6%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Morels (morel mushrooms) are wild mushrooms that come in any color from cream to gray to brown to almost black. They look like little spongy cones and contain the most remarkably wild and foresty flavor. Morels are found in the spring in most places and into summer in cooler climates. Look for them in the wild with an experienced guide or at farmers' markets and specialty grocery stores.
This simple sautéed morel mushroom recipe is made with only three ingredients—fresh morels, butter, and sea salt—allowing the unique and delicious taste of these mushrooms to be enjoyed.
Serve them with anything you want—from lasagna, chicken, scrambled eggs, beef tenderloin, or fresh sautéed veggies—or just enjoy this delicacy on its own.
1/2 pound fresh morel mushrooms
2 tablespoons unsalted butter
Sea salt, to taste
Steps to Make It
Gather the ingredients.
Their unique structure means morels require a thorough washing; something to be avoided with most other mushrooms. Fill a large bowl with cool water. Add the morels and quickly swish them around to draw out any grit.
Using a slotted spoon, lift the morels out of the water, and pat them dry. Do not dump everything into a colander—that will just put the dirt that rinsed off of them back on the morels.
Heat a large frying pan or sauté pan over medium heat. Add the butter.
Once the butter is melted and has stopped foaming, add the morels. To cook morels without stewing them, cook only as many morels as will fit in the pan you have in a single layer. Cook in batches if needed.
Cook, stirring until the morels release their liquid, about 5 minutes.
Continue cooking and adjusting the heat to maintain a light sizzle of the mushrooms until the morels are cooked through, and the liquid has evaporated; about 10 minutes.
Transfer the morels to a plate or serving platter and sprinkle with sea salt to taste.
Mushroom Identification Warning
Like many wild mushrooms, morels have a toxic look-a-like that should not be eaten and can be deadly. Called false morels, they are not hollow and the holes in the cap are not as well-defined. Before foraging for mushrooms, learn how to distinguish and safely identify the edible and poisonous varieties with the aid of an experienced guide.
- Small morels can be cooked; whole, larger morels can be halved, quartered, or chopped as you like.
- Like many wild mushrooms, morels contain some amount of toxins. Don't panic, the toxins in morels aren't deadly, but if eaten raw or undercooked, morels can cause an upset stomach. Proper cooking for 15 to 20 minutes gets rid of these nausea-inducing toxins.
- This recipe is as much a method as a recipe, so don't worry too much about the amounts. Use enough butter to coat the pan, use a pan wide enough to hold the mushrooms in a single layer, and you'll be fine playing around with specific amounts.
Morels have such a unique and rather delicate flavor, there is a strong case to be made to keep them plain. That said, there are some simple additions that are also worth trying.
- For creamier morels, you may want to add 1/4 cup heavy cream and/or a splash of dry sherry after the morels release their liquid and cook them in it to create a bit more of a sauce. When cooked this way, the resulting morels are particularly delicious served on buttered, toasted baguette slices.