Sauteed Morels Food

SAUTEED MORELS

Sauteed Morels image

Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 garlic clove, minced
1/4 to 1/2 pound morels
1/4 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon white wine
Kosher salt and freshly ground black pepper

Steps:

Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.
Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.
Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.

WILD MORELS SAUTEED WITH CHICKEN BREAST

Wild Morels Sauteed with Chicken Breast image

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

1/2 pound morels, well washed and cleaned (see cleaning note)
1 pound chicken breast, skinless and boneless
Salt and pepper
1 tablespoon olive oil plus 1/2 tablespoon
2 tablespoons chopped shallots
1/2 cup white wine
3 tablespoons butter

Steps:

To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
Season chicken with salt and pepper. In a saute pan heat 1 tablespoon olive oil and add chicken breasts. To avoid crowding pan, chicken should be Sauteed in batches. Saute chicken until well browned on both sides and remove. Keep the sauteed chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels.
To same saute pan, add remaining 1/2 tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve.

SAUTéED MOREL MUSHROOMS

Sautéed Morel Mushrooms image

Once you've eaten a Morel mushroom, you want more! Available for picking for only a short time in the spring. Just as fun to hunt for them as it is to cook and eat them. I can't get enough! I eat this by itself and on toast!

Provided by Krsi Sue

Categories Vegetable

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb fresh morel
1 tablespoon butter
1 garlic clove, minced
1/4 cup chicken broth
1 tablespoon white wine
salt and pepper, to taste

Steps:

Sauté garlic until soft in butter.
Add mushrooms and sauté for 2-3 minutes, constantly stirring.
Add broth and wine and cook another 2-3 minutes.
Add salt and pepper to taste.

SAUTEED MOREL MUSHROOMS

Sauteed Morel Mushrooms image

Rich, nutty, earthy, lightly browned mushrooms in a light layer of butter and herbs with just the slightest tinge of lemon. The lemon juice and zest cut the richness of the mushrooms and butter, and bring the flavors together for me. Serve on a steak, over pasta with a touch of added cream, on toasts with some goat cheese, as a side dish with a bit of shaved Parmesan cheese, over sauteed asparagus, or tossed with roasted potatoes and a handful of arugula.

Provided by Karen Rankin

Categories Mushroom Recipes

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

½ pound morel mushrooms
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or more to taste
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
½ teaspoon lemon zest

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.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.2 g, Sodium 484.3 mg, Sugar 1.8 g

MOREL MUSHROOMS WITH BUTTER AND SHALLOTS

Morel Mushrooms with Butter and Shallots image

With little effort, these harbingers of spring can be prepped to use in a multitude of dishes. One of the tastiest is simply sauteing them with butter and shallots. It's a classic way to highlight their umami earthiness. This preparation makes a delicious accompaniment to any main dish, though it's equally wonderful tossed with pasta, stirred into risotto, served alongside eggs -- and of course, enjoyed on its own.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 to 6 side servings (3 cups)

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
4 sprigs thyme
1/4 cup finely minced shallot (from about 1 small shallot)
1 clove garlic, crushed
8 ounces fresh morel mushrooms, cleaned and halved through the stem
Kosher salt and freshly ground black pepper

Steps:

Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.

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