Morel Mushroom Sauté with Shallots - Seasonal Recipe

Morel Mushroom Sauté with Shallots

🌍 Seasonal, Spring Difficulty: ●●●○○

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.

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

Method

1. 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.)
2. Melting — Melt butter in a wide skillet over medium-high heat until foamy. Add shallots; sauté until golden, 5–7 minutes.
3. Adding — Add garlic and thyme; cook 1 minute. Raise heat to high; add morels.
4. Sautéing — Sauté mushrooms undisturbed 2 minutes, then toss; cook until lightly caramelised, 4–5 minutes total.
5. 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.
6. Seasoning — Season, scatter parsley, and serve on thick toast.

Tags: fresh morel mushrooms, shallots, garlic, unsalted butter, dry sherry or madeira · Source: Brittani's Almanac