To cook morel mushrooms properly, follow these expert steps: Cleaning and Preparation
- Clean morels by cutting them in half lengthwise and rinsing well to remove dirt and insects. Pat them dry thoroughly before cooking
Sautéing Morels
- Heat a sauté pan over medium-high heat and add olive oil.
- Add the morels (whole if small, halved if large) and cook without stirring for 2-3 minutes to brown, then stir and cook another 2-3 minutes until nicely browned. The mushrooms release water initially; let it evaporate
- Add white wine or sherry to deglaze the pan, scraping up browned bits.
- Lower the heat and add butter, minced garlic, and fresh thyme. Cook for 1-2 minutes, stirring frequently, then remove from heat and serve hot
Frying Morels
- Dust cleaned morels with flour or crushed crackers for breading.
- Melt butter in a skillet over medium heat.
- Add morels cut side down and cook 6-7 minutes until golden brown, then turn and cook an additional 5-6 minutes.
- Transfer to paper towels to drain and serve warm, optionally dusted with paprika
Additional Tips
- Avoid cooking morels entirely in butter at first, as butter can burn before the mushrooms brown; brown them first in oil, then add butter at the end
- Morels are versatile and pair well with garlic, white wine, thyme, and butter.
- They must be fully cooked before eating to ensure safety
This method highlights sautéing or frying morels to develop their unique nutty and earthy flavor while ensuring they are cooked through and delicious
