Sautéed Morel MushroomsMarketing Team Premium Food Delivery
Morel mushrooms don’t need much to be at their best—just a simple sauté with minced shallot, garlic, butter, and a couple of flavor-enhancing secret ingredients.
Cooking Time: 10 mins
- 1 tablespoon (15ml) vegetable or canola oil
- 8 ounces (225g) of morel mushrooms, cleaned, trimmed, and split in half lengthwise
- 1 small shallot, minced (about 2 tablespoons)
- 1 medium clove of garlic, minced (about 1 teaspoon; optional)
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon (5ml) soy sauce
- 1 teaspoon (5ml) fresh juice from 1 lemon
- 1/4 cup (60ml) homemade or store-bought low-sodium chicken stock, or water
- 1 tablespoon minced fresh herbs, such as chives, chervil, or parsley
- Kosher salt and freshly ground black pepper
- Heat oil in a large cast-iron or stainless steel skillet over high heat until shimmering.
- Add mushrooms and cook, stirring and tossing occasionally, until about 4 minutes total well browned.
- Reduce heat to medium-high and add shallot and garlic (if using).
- Cook, stirring constantly, until fragrant, about 45 seconds.
- Add butter, soy sauce, lemon juice, and chicken stock or water and cook, swirling pan, until liquid reduces and morels are coated in a creamy sauce, about 1 minute.
- Stir in herbs, season to taste with salt and pepper, and serve immediately.
- Sautéing in oil over high heat, instead of butter, allows mushrooms to brown without the risk of burning.
- A generous pat of butter added toward the end of cooking helps emulsify the stock or water into a rich, creamy sauce.
- Soy sauce adds umami depth, while lemon juice brightens the dish up.