📝 About This Recipe
Widely regarded as the 'steak' of the mushroom world, morels offer a deep, nutty earthiness and a unique honeycomb texture that captures sauces beautifully. This recipe celebrates the brief spring foraging season by pairing these elusive fungi with bright aromatics, velvety butter, and a splash of dry sherry to elevate their natural richness. It is a sophisticated, plant-forward dish that transforms a handful of forest treasures into a luxurious culinary experience.
🥗 Ingredients
The Mushrooms
- 1 pound Fresh Morel Mushrooms (thoroughly cleaned and patted dry)
Sauté Aromatics
- 4 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 2 medium Shallots (finely minced)
- 3 Garlic Cloves (thinly sliced)
Deglazing and Seasoning
- 3 tablespoons Dry Sherry (or a dry white wine like Sauvignon Blanc)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1/2 teaspoon Lemon Juice (freshly squeezed for brightness)
- 1 tablespoon Heavy Cream (optional, for a silky finish)
👨🍳 Instructions
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1
Begin by cleaning your morels. Slice larger mushrooms in half lengthwise to check for debris or insects inside the hollow center, leaving smaller ones whole for visual variety.
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2
Swish the mushrooms quickly in a bowl of cold water to remove grit, then immediately transfer them to a clean kitchen towel and pat very dry. Do not soak them, as they act like sponges.
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3
Place a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter.
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4
Once the butter is foaming and just beginning to turn golden, add the morels to the pan in a single layer. Do not crowd the pan; cook in batches if necessary.
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5
Let the mushrooms sear undisturbed for 3-4 minutes. They will initially release moisture; wait for this to evaporate and for the edges to become crisp and caramelized.
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6
Toss the mushrooms and cook for another 3 minutes until they are deeply browned and tender.
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7
Reduce the heat to medium and add the remaining 2 tablespoons of butter along with the minced shallots.
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8
Sauté the shallots for 2 minutes until translucent and fragrant, stirring frequently to avoid burning the butter solids.
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9
Stir in the sliced garlic and fresh thyme. Cook for exactly 1 minute until the garlic is softened and aromatic.
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10
Pour in the dry sherry. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan as the liquid bubbles and reduces by half.
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11
If using heavy cream, stir it in now to create a light, silky glaze that coats the mushrooms.
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12
Season with kosher salt, black pepper, and the fresh lemon juice. Toss one last time to incorporate all flavors.
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13
Remove from heat and garnish generously with the fresh chives. Serve immediately while piping hot.
💡 Chef's Tips
Always ensure morels are cooked thoroughly; raw morels can cause digestive upset. If your morels are very gritty, a tiny pinch of flour in the wash water can help pull dirt away. Avoid using non-stick pans if possible; stainless steel or cast iron produces a much better sear and flavor development. To make this vegan, substitute the butter with a high-quality vegan butter alternative and omit the heavy cream. If you can't find fresh morels, you can use dried ones—just reconstitute them in warm water for 20 minutes and pat dry before starting.
🍽️ Serving Suggestions
Serve atop a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a glass of crisp Chardonnay or a light-bodied Pinot Noir to complement the earthiness. Use as a luxurious topping for a creamy Parmesan risotto or soft polenta. Serve alongside grilled asparagus and a poached egg for a quintessential spring brunch. Accompany with a simple roasted chicken breast or a pan-seared white fish.