Sautéed Morel Mushrooms Recipe
This Sauteed Morel Mushrooms recipe has the most deliciously earthy taste. They're buttery and pan-seared with shallow, white wine, garlic and fresh herbs. A simple and elegant way to make the most of morel mushroom season PLUS they're ready in just 25 minutes!
Servings: 4 servings
Ingredients
- 8 oz morel mushrooms fresh, frozen, or dried*
- 1 tablespoon olive oil
- 1 small shallot minced
- ¼ cup dry white wine or sherry could also sub for veggie or chicken broth
- 2 tablespoons butter
- 1 teaspoon garlic minced
- 3-4 sprigs fresh herbs thyme, rosemary, oregano, or sage all work well!
- Salt and pepper to taste
Instructions
- Prep the mushrooms. Place the mushrooms in a large bowl and cover with water. Let sit for 5 minutes to release any dirt on the inside. Sometime I do this twice because morels are notorious for having dirty insides. Cut larger mushrooms in half lengthwise and leave smaller ones (1-2 inches) whole. Rinse once more and pat dry.
- Add the olive oil to a large skillet over medium-high heat. Once hot, add in the mushrooms in a single layer and cook them, undisturbed, for 2-3 minutes. Stir and cook for another 5 minutes until lightly browned. The larger mushrooms may take a little longer to cook.
- Add in the shallot and cook for 2 more minutes until softened.
- Pour in the wine (or broth) and use a spoon to scrape up any browned bits from the bottom of the pan. let it bubble until most of the liquid has evaporated, about 2 minutes.
- Lower the heat and add in the butter, garlic, and fresh herbs. Cook for 1-2 more minutes, stirring often, until fragrant and glossy.
- Season to taste with salt and pepper. Garnish with fresh herbs and served hot.
Video
Notes
- Morels release a lot of water as they cook - that's normal. Just let it evaporate off before adding the wine.
- If using frozen morels, add them to the pan still frozen; they'll thaw quickly in the hot skillet.
- Whole morels hold their shape better and look striking on a platter; sliced morels cook a bit faster and are easier to portion onto toast or pasta.
- Morel mushrooms must always be fully cooked before eating - never serve them raw or undercooked.
- Soak the dried morels in warm water for 20-30 minutes, until softened and pliable.
- Lift them out of the water (don't dump the water out - more on that below) and squeeze gently to remove excess moisture.
- Give them a quick rinse if there's still grit, then pat dry.
- From there, proceed with the recipe as written - sauté in the olive oil just like you would fresh or thawed frozen morels.
- Dried morels are more porous than fresh, so they'll soak up oil and butter a little more readily - delicious, but worth knowing.
- The soaking liquid is packed with mushroom flavor. Strain it through a fine mesh strainer or coffee filter (to catch any grit) and use it in place of some or all of the wine/broth when you deglaze the pan - it adds a nice deep, earthy boost.
- Texture-wise, rehydrated morels are slightly more tender/less meaty than fresh ones, but still hold up well in this recipe.
Nutrition
Calories: 107kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 264mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 7mg
