I admit that I have morel fever! Every spring, I go gaga for the morel mushrooms. These forest treats are in limited supply for a limited time.
My man, Brian, and I received a small precious bunch of morel mushrooms from friends, Erin and Richard McArthur. Thank you McArthur’s!!!
In the past, we have cooked butter-fried morel mushrooms. See FoodMeOmaha post, “Butter-Fried Morels Made By Man”. This time, my man sauteed the morel mushrooms with butter.
- Fresh morel mushrooms (approximately 12)
- 3 tablespoons of unsalted butter
- Salt and black pepper
1. Admire the morel mushrooms.
2. Trim the stalk ends and cut the bigger morels vertically in half.
3. Soak morels in salt water (we soak for about an hour), rinse, and pat dry.
4. On a frying pan, melt butter on medium-high.
6. When the butter is melted, add the morel mushrooms.
7. Add salt and pepper.
8. Cook for about 5 minutes or until cooked through with buttery goodness.
Breath in the awesome aroma!
9. Occasionally stir gently.
10. Serve and enjoy each morel morsel!
So simple and soooo good… We deliberately rationed the morels! Like Russian roulette (but in a delicious way), we took turns enjoying a morel piece. Every buttery, woodsy mushroom bite was followed by a moment of appreciation.
I now prefer the sauteed version over the fried. The earthy mushrooms shine more without the breading.
FoodMeOmaha Tidbit: Have morel fever? Check out the FoodMeOmaha post, “2015 Morel Sightings at Omaha Restaurants”.