View source for Recipe:Seasonal/Morel Mushroom Sauté with Shallots

{{RecipeCard
|name=Morel Mushroom Sauté with Shallots
|cuisine=Seasonal
|region=Spring
|category=
|difficulty=3
|equipment=
|keyword=fresh morel mushrooms, shallots, garlic, unsalted butter, dry sherry or madeira
|description=Morel hunting in late April–May is a near-sacred tradition in rural France, the American Midwest, and the Pacific Northwest; the elusive fungus cannot be cultivated commercially, making it perpetually a seasonal treasure.
|source=Brittani's Almanac
|ingredients=
* 350g (12 oz) fresh morel mushrooms (or 40g/1.5 oz dried, reconstituted)
* 4 shallots, thinly sliced
* 3 cloves garlic, minced
* 4 tbsp unsalted butter
* 2 tbsp dry sherry or Madeira
* 60ml (¼ cup) heavy cream
* 2 tbsp fresh thyme leaves
* 2 tbsp flat-leaf parsley, chopped
* Salt and black pepper
* Thick toast or brioche to serve
|steps=
# '''Halving''' — Halve morels lengthwise; rinse carefully in cold water to remove any grit. Pat dry thoroughly. (If using dried: soak in warm water 30 minutes; squeeze dry, strain soaking liquid through coffee filter and reserve.)
# '''Melting''' — Melt butter in a wide skillet over medium-high heat until foamy. Add shallots; sauté until golden, 5–7 minutes.
# '''Adding''' — Add garlic and thyme; cook 1 minute. Raise heat to high; add morels.
# '''Sautéing''' — Sauté mushrooms undisturbed 2 minutes, then toss; cook until lightly caramelised, 4–5 minutes total.
# '''Adding''' — Add sherry; let it sizzle and reduce by half. Add cream (and reserved mushroom liquid if using dried); simmer 2 minutes until sauce coats mushrooms.
# '''Seasoning''' — Season, scatter parsley, and serve on thick toast.
}}