Morel Mushrooms With Butter And Shallots Food

17 WAYS TO COOK MOREL MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious morel mushroom recipe in 30 minutes or less!

SAUTEED MOREL MUSHROOMS

Steps:

• Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
• Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
• Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
• Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Steps:

• Trim the mushrooms, wash them in cold water and drain well.
• If the mushrooms are large, slice them or cut them in halves or quarters.
• Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
• Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

CREAMY MOREL MUSHROOM SAUCE

Steps:

• Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
• After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
• Finely mince the rehydrated mushrooms; set aside.
• In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
• Spoon the sauce over grilled steaks (especially New York or Sirloin), veal, lamb, grilled chicken breasts, or pasta.
• NOTE: For the wine, it doesn't really matter what kind of red wine you use. The wine is just to rehydrate the mushrooms, not to really flavor the sauce. So feel free to use whatever red wine you have on hand. I have used a lot of different red wines for this sauce, and they all seem to work just fine. But I probably use merlot and cabernet the most. But if a different variety of red wine is your favorite, then by all means use it. That way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.