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Sautéed Morel Mushrooms

Sautéed Morel Mushrooms

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.

Sauteed Morels Mushrooms

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


  1. Heat oil in a large cast-iron or stainless steel skillet over high heat until shimmering.
  2. Add mushrooms and cook, stirring and tossing occasionally, until about 4 minutes total well browned.
  3. Reduce heat to medium-high and add shallot and garlic (if using).
  4. Cook, stirring constantly, until fragrant, about 45 seconds.
  5. 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.
  6. 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.

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