Wild morel mushroom sauteed with olive oil, white wine, garlic and butter. These sauteed mushrooms are perfect eaten as an appetizer or as a side dish.
Oh my goodness! These sauteed morels are so delicious! They are perfect eaten just as is, or added to toasted french bread with a bit of goat cheese.
You could also serve them over a juicy steak! These mushrooms are so versatile. The choice is all yours!
Weve had a bumper crop of wild morel mushrooms this year. Its partly due to a very cool and very wet spring. And its also partly due to the extreme summer we had last year that ended in many forest fires.
The wild mushrooms are prolific in areas where there was fire. We managed to pick over 16 gallons of mushrooms in just a few short days.
We dried morels and we also froze several gallons and weve made sauteed mushrooms several times!
This recipe can be made with fresh or frozen morels. And Im happy to report that both types produce perfect results!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
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17 Ways to Cook Morel Mushrooms
These incredible morel mushroom recipes will make a mushroom lover out of anyone. They’re super meaty, wonderfully filling, and totally satisfying.
Ingredients:
- Fried Morel Mushrooms
- Sautéed Morel Mushrooms
- Fried Morels u0026amp; Lemon Crema
- Morel Mushroom Pasta in Parmesan Cream Sauce
- Spring Garganelli With Morels And Peas
- Asparagus and Morel Pizza with Garlic Confit
- Crab Stuffed Morel Mushrooms
- Spaghetti with Morels and Miso Brown Butter Sauce
- Morel Game Burgers with Charred Scallion Butter
- Creamy Dried Morel Soup (Bisque)
- Morel Mushroom Quiche with Caramelized Red Onions
- Ramp Pasta with Morel Ragu
- Mushroom Tortellini
- Leek u0026amp; Morel Strata
- Morel Mushroom and Quinoa Salad
- Asparagus and Morel Salad with Black Truffle Vinaigrette
- Pork Chops in Morel Mushroom Sauce
Instruction:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious morel mushroom recipe in 30 minutes or less!
Sauteed Morel Mushrooms
Wild morel mushrooms cooked with white wine, garlic, fresh thyme and butter.
Prep: 5min
Total: 20min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 113 kcal, Carbohydrate 4 g, Protein 2 g, Fat 10 g, Saturated Fat 4 g, Trans Fat 0.2 g, Cholesterol 15 mg, Sodium 58 mg, Fiber 2 g, Sugar 0.5 g, unSaturated Fat 5 g, servingSize 1 serving
Ingredients:
- 8 ounces morel mushrooms (fresh or frozen)
- 1 tablespoon olive oil
- ¼ cup sherry or white wine
- 1 teaspoon garlic (minced)
- 3-4 sprigs fresh thyme
- 2 tablespoons butter
Instruction:
- Heat a saute pan over medium high heat
- Add olive oil and when hot add mushrooms
- Cook mushrooms without disturbing for 2-3 minutes then stir and cook for an additional 2-3 minutes until nicely browned. The mushrooms may be hard to determine they are browning due to their already brown color. The pan will begin to show browning from the mushrooms
- Add wine and use a spatula or spoon to deglaze the pan. Be certain scrape up all the brown bits from the pan.
- When most of the liquid has evaporated, lower the heat to low, add butter, garlic and thyme sprigs
- Cook for 1-2 minutes, stirring often
- Remove from heat, garnish with fresh thyme and serve hot
Wood Family Favorite in a butter entrée
This recipe has been the Wood family favorite for many years. It is probably known as one of the more traditional morel recipe for many morel hunters. You can substitute the crackers with flour if so desired.
Prep: 10min
Total: 20min
Ingredients:
- 1 big haul of fresh morel mushrooms (rinsed, halved and/or quartered )
- 2 lbs real butter (or margarine)
- 1 doz eggs
- 1 box saltine crackers ((salted or unsalted crackers or use flower))
Instruction:
- Mushroom Preparation – Wash and cut fresh mushrooms into quarters, slicing long way. Rinse the morels to rid of dirt and critters that may be in your morels. You can soak in large bowl of slightly salted water to remove and kill all those little pesky critters as well, but go easy on the salt and then leave soak in refrigerator for a couple of hours.Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refrigerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.
- Preparing the Feast – Preheat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a zip lock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
- Cooking – Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed until golden in color.
- Serving Suggestions – You can eat’m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee’s. Good company and shroom’n stories of the day’s hunt top off this great feast! It truly does not get any better than this!
The Best Fried Morel Mushroom Recipe Ever!
FAQ
What is the best way to cook morels?
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What does a morel taste like?
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