Sauted Morel Mushrooms
Elevate your culinary repertoire with the earthy elegance of Sautéed Morel Mushrooms. This quick and flavorful recipe highlights the natural, nutty richness of fresh morels, sautéed to perfection in a blend of butter and olive oil for a velvety, golden finish. Aromatic shallots, minced garlic, and sprigs of fresh thyme infuse every bite with a savory depth, while a pinch of kosher salt and freshly ground black pepper enhances the mushrooms' delicate flavor. Optional parsley and a splash of lemon juice add a fresh, zesty touch to this versatile side dish. Ready in just 25 minutes, these gourmet mushrooms are perfect as a luxurious side, a topping for steak or pasta, or an elegant bruschetta centerpiece. Whether you're a mushroom enthusiast or a first-time forager, this recipe is a must-try for its simplicity and unforgettable flavors.
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Recipe Information
Ingredients
- 200 grams fresh morel mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces garlic cloves
- 1 medium-sized shallot
- 2 sprigs fresh thyme
- 0.25 teaspoons kosher salt
- 0.25 teaspoons freshly ground black pepper
- 1 tablespoon fresh parsley (optional)
- 1 teaspoon lemon juice (optional)
Instructions
Clean the morel mushrooms by gently shaking off any loose dirt or debris. Cut them in half lengthwise and rinse them briefly under cold water to remove any grit. Pat them dry thoroughly with a paper towel.
Peel and finely mince the garlic cloves. Dice the shallot into small, uniform pieces.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and begins to foam.
Add the diced shallot to the skillet and sauté for 1–2 minutes, stirring frequently, until it becomes soft and translucent.
Add the minced garlic and thyme sprigs to the skillet. Sauté for another 30 seconds, being careful not to let the garlic brown.
Add the cleaned morel mushrooms to the skillet. Spread them out in a single layer and let them cook undisturbed for 2–3 minutes to develop a golden brown color.
Season the mushrooms with kosher salt and freshly ground black pepper. Flip the mushrooms and continue cooking for another 3–4 minutes, stirring occasionally, until they are tender and fragrant.
Remove the thyme sprigs and discard. If desired, stir in freshly chopped parsley and a splash of lemon juice for added brightness.
Serve immediately as a side dish, or use as a topping for grilled steak, freshly cooked pasta, or toasted bread.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 134 mg | 10% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
