Reading Time: 5 minutes How To Sautee Morel Mushrooms Recipe
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It’s a special time of year for many of us who love hunting for Morel Mushrooms.
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More Than Mushrooms
Hunting for morels has always meant something special to me. When I was young, my mom used to take me mushroom hunting. Sometimes with her dad, sometimes with my youngest brother. As the years went on, the tradition continued.
It was always a bonding moment between her and I. A few hours in the woods, chit-chatting about life.
She passed away young five years ago last.
A Generational Experience
Since my mom passed, I have made it a point to bring my six-year-old to the same spot I went with my mom for 38ish years.
As a two year old she would even call my son her “Morel Mushroom”. He doesn’t have many memories of her, but he still brings that up.
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I am not a spiritual person, but when I am hunting, I can still hear her tell me where to look, and if I listen closely enough, sometimes I can still hear my Grandpa Zykan share his tips.
In this post, I will walk you through how I saturee Morel Mushrooms. This is the same process that my mom taught me when I was a kid.
If you’d like to know how to store morels after your hunt, then check out The Best Way to Store Morel Mushrooms After Foraging.
How To Sautee Morel Mushrooms Step By Step
Ingredients To Sautee Morels
- Fresh morel mushrooms (as many as you’d like to prepare)
- 2 tablespoons of unsalted butter
1. Cleaning the Morels
Start by gently rinsing your morel mushrooms under cool water to remove any dirt or debris. Since they are often hollow and crinkled, take extra care to clean inside the crevices. Pat them dry with a paper towel.
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2. Quartering the Morels
Using a sharp knife, carefully quarter the morels lengthwise. If they are particularly large, you might consider cutting them into smaller pieces to ensure they cook evenly.
3. Heating the Skillet
Place a skillet over medium heat and add the unsalted butter. Allow the butter to melt completely and start to foam, signaling that the skillet is ready for the mushrooms.
4. Sautéing the Mushrooms
Add the quartered morels to the skillet. Stir gently to coat them in the melted butter. Let them sauté for about 5-7 minutes. During this time, they will begin to release their moisture.
5. Enjoy Your Morel Mushrooms
How To Sautee Morel Mushrooms
Ingredients
- Fresh morel mushrooms as many as you’d like to prepare
- 2 tablespoons of unsalted butter
Instructions
- Start by gently rinsing your morel mushrooms under cool water to remove any dirt or debris. Since they are often hollow and crinkled, take extra care to clean inside the crevices. Pat them dry with a paper towel.
- Using a sharp knife, carefully quarter the morels lengthwise. If they are particularly large, you might consider cutting them into smaller pieces to ensure they cook evenly.
- Place a skillet over medium heat and add the unsalted butter. Allow the butter to melt completely and start to foam, signaling that the skillet is ready for the mushrooms.
- Add the quartered morels to the skillet. Stir gently to coat them in the melted butter. Let them sauté for about 5-7 minutes. During this time, they will begin to release their moisture.
Knowing When Morels Are Ready To Eat
Morel mushrooms are cooked when they are tender and the released moisture has mostly evaporated, leaving them with a slightly crispy edge and a concentrated flavor.
The color should be a rich, golden brown. Be careful not to overcook them as they can become too tough or chewy.
Serving Suggestions
These sautéed morels are fabulous over toasted brioche, as a side to a juicy steak, or tossed with fresh pasta and parmesan.
I have always loved mixing them into scrambled eggs too.
They lend a sophisticated touch to simple dishes and are sure to impress with their robust flavor and sumptuous texture.
Conclusion
Sautéing morel mushrooms is a simple yet rewarding culinary venture. With just butter, you can transform these spring treasures into a delectable dish that captures the essence of gourmet simplicity.
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