Definitely among the tastiest mushrooms on the planet are the morels, and they are indigenous and unique to North America. Morels are the “Shitake of North America”, and this Sautéed Morel Mushrooms recipe is absolutely outstanding.
Unparalleled in its distinct aroma, texture, and mild succulent flavor, Morels can be included in sauces or used in multi-ingredient side dishes or main entrees, but they also stand alone as an excellent side dish for most dark meats, whether domesticated or wild. Sautéed Morel Mushrooms also make a wonderful appetizer.
Sautéed Morel Mushrooms Recipe-
- 1/2 lb. fresh morel mushrooms, or, 2 oz. dried morels, rehydrated.*
- 1 tbsp. salted butter
- 4 large cloves garlic, peeled and minced
- 3-4 oz. fresh chives, minced
- 1/4 cup chicken broth
- 1 tbsp. good quality dry white wine (a fine Chardonnay is recommended)
- salt and pepper, to taste
*Note: Unless you live in Northeast USA, and they are in season (very early spring, right after the first few warm rains), you will be hard pressed to get fresh morels. But worry not. You can use dried morel mushrooms, rehydrated – the dried mushrooms will actually pack 4 times the flavor per ounce.
- Sauté the garlic in butter, a large skillet over medium flame until soft and fragrant.
- Add and stir in the mushrooms and chives, and sauté, stirring continuously, for 2-3 minutes.
- Add in the broth and wine, adjust the heat to a lively simmer, and cook another 2-3 minutes.
- Now add and stir in salt and pepper to taste, and then serve your Sautéed Morel Mushrooms right away while still nice and hot.
Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)