Michigan Morel Mushroom Sauté
A simple butter sauté of foraged morel mushrooms, celebrating Michigan's spring morel hunting tradition.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 13
- carbs
- 6
- protein
- 3
- calories
- 150
Instructions
- 1
Soak morels quickly in salted water to remove grit. Pat them completely dry.
- 2
Melt butter in a skillet over medium heat. Add shallot and cook for 1 minute.
- 3
Add morels and saute 5-6 minutes. Cook until tender and lightly browned.
- 4
Stir in thyme, salt, and pepper.
- 5
Add cream if using. Simmer for 1 minute until lightly thickened.
- 6
Serve right away while hot.
Chef's tips
Always cook morels thoroughly; never eat them raw. Dry the mushrooms well after washing so they brown rather than steam.
Storage
Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating
Reheat gently in a skillet over low heat.
Common mistakes to avoid
- •Undercooking the mushrooms, which can cause an upset stomach.
- •Crowding the skillet, which makes the morels steam instead of brown.
Serving suggestions
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