Sautéed Morel Mushrooms Recipe (2024)

Table of Contents

Why It Works Choosing and Cleaning Morels Trimming Morels for Cooking Cooking Morels May 2015 Sautéed Morel Mushrooms Ingredients Directions Special Equipment FAQs References

Why It Works

Sautéing in oil over high heat, instead of butter, allows mushrooms to brown without the risk of burning.
A generous pat of butter added toward the end of cooking helps emulsify the stock or water into a rich, creamy sauce.
Soy sauce adds umami depth, while lemon juice brightens the dish up.

Mushrooms, for the most part, make me think of autumn. Except the morel. Likeasparagus,peas,ramps, and fiddleheads, morels are a harbinger of spring, and a welcome earthy counterpoint to the fresh, grassy flavors of those other vernal ingredients. Morels are also easy to prepare and cook, as long as you know a few key pieces of information.

Choosing and Cleaning Morels

As you'll find with a lot of mushrooms, the biggest risk with morels is that they soften and rot. Seek out morels that are fresh, firm, and dry—avoid ones that are either desiccated and shriveled or soft, wet, and spongy.

Large morels are more prone to sponginess, since they're often older and already starting to break down. Smaller morels, as you can see in the photo above, are generally a safer bet, though if you do find beautiful big ones, by all means, grab 'em.

Be sure to check your morels for critters like worms, which often set up residence in the little frilly nooks in the mushrooms' caps—the silky threads they excrete may look like white mold, but it's actually a sign you have some unwanted dinner guests. Morels are wild mushrooms, so it's common to find bugs on or in them. There's no reason to avoid morels with worms (though heavily infested mushrooms might be more trouble than they're worth), as long as you take the time to pick those little visitors out.

You should also inspect the morels for dirt and debris, cleaning them off with a dry pastry brush.

Trimming Morels for Cooking

Start by slicing off the tough/dirty end portion of each stem.

Then slice the morels in half lengthwise. You'll notice that they're hollow inside. I usually leave them halved, though you're free to quarter them lengthwise, or divide them even more if they're particularly large.

Cooking Morels

To cook morels, start by searing them in oil over high heat to brown them, just as you would other mushrooms.

The morels will soften and brown. Some recipes have you cook morels from start to finish in butter, but we find that the butter will burn before the morels are sufficiently browned. It's better to brown the mushrooms first, saving the butter for the end.

Then add minced onion,shallots, and/or garlic, lowering the heat to prevent scorching. (If you add these before browning the mushrooms, you risk burning them as the mushrooms sear.)

Add a very generous pat of butter, which will melt and soak into all the little crevices in the morel caps.

I like to add a splash of soy sauce, which pumps up the umami depth, along with some lemon juice, to brighten the whole thing up. A littlestockor water helps emulsify the butter into a creamy, mushroom-y sauce that's just thick enough to both coatandsoak into the morels.

Some green herbs right at the end, like parsley, chervil, or minced chives, add a hit of freshness, and, of course, seasoning with salt and pepper is important. Just make sure to go easy on the salt and taste as you go if you've used soy sauce—it's already brought some saltiness to the mix.

Let's end it there, before I give in to the temptation to make a "morel of the story" joke.

May 2015

Recipe Details

Sautéed Morel Mushrooms

Cook10 mins

Active10 mins

Total10 mins

Serves4to 6 servings

Ingredients

1 tablespoon (15ml) vegetable or canola oil
8 ounces (225g) morel mushrooms, cleaned, trimmed, and split in half lengthwise
1 small shallot, minced (about 2 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon; optional)
2 tablespoons (30g) unsalted butter
1 teaspoon (5ml) soy sauce
1 teaspoon (5ml) fresh juice from 1 lemon
1/4 cup (60ml)homemadeor store-bought low-sodium chicken stock, or water
1 tablespoon minced fresh herbs, such as chives, chervil, or parsley
Kosher salt and freshly ground black pepper

Directions

Heat oil in a large cast iron or stainless steel skillet over high heat until shimmering. Add mushrooms and cook, stirring and tossing occasionally, until well browned, about 4 minutes total.
Reduce heat to medium-high and add shallot and garlic (if using). Cook, stirring constantly, until fragrant, about 45 seconds. Add butter, soy sauce, lemon juice, and chicken stock or water and cook, swirling pan, until liquid reduces and morels are coated in a creamy sauce, about 1 minute. Stir in herbs, season to taste with salt and pepper, and serve immediately.

Special Equipment

Large cast iron or stainless steel skillet

Morel Mushroom
Spring Sides
Vegetarian Sides
Stovetop Vegetables
Vegetable Sides

FAQs

How long should morel mushrooms be cooked? ›

For the best results, cook small batches (only in a single layer) in a dry skillet for five minutes, and turn them a few times until they're golden brown and tender. Remove one batch, then replace with the next until you have all the morels tender. Season as desired.

What's the best way to eat morel mushrooms? ›

Morel mushrooms don't need much to be at their best—just a simple sauté with minced shallot, garlic, butter, and a couple flavor-enhancing secret ingredients. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Get More Info Here ›

Do you have to soak morel mushrooms before cooking? ›

While a soak isn't necessary, it is a good way to clean morels and make sure that there's no dirt or bugs in any of the crevices. The best way to soak morels is to place them in a bowl of lightly salted water for about five minutes. Once the soak is done, be sure to thoroughly pat the morels dry.

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Why can't you eat morels with alcohol? ›

Myth: Don't eat Morels and drink alcohol. -- Truth: Morels do not contain any toxins that interact with alcohol, in our experience. While some toxic events that implicated Morchella spp. ALSO involved alcohol, the majority did not, and the symptoms were the same.

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How do you know when morels are done? ›

From there, pan fry or deep fry morel mushrooms in hot oil (about 325–350 degrees) until done. Mushrooms are done once the coating is a nice golden brown, which should take about 5-10 minutes.

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When not to eat morel mushrooms? ›

Avoid ones that are discolored, splotchy or slimy. If the mushroom cap looks red, it's likely a false morel. And above all, educate yourself on the difference between true and false morels, the latter of which is poisonous. (And only go foraging with a mushroom expert, as mistakes can be deadly.)

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Can you drink after eating morels? ›

Are morels poisonous with alcohol? Most people can safely eat properly cooked morels with alcohol without adverse reactions. Nearly all morel poisonings are related to personal sensitivities, or eating raw/undercooked morels.

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Do you eat the stems of morel mushrooms? ›

It is best to cut the morel with a knife an inch or less of the stem. The stem is totally edible and delicious, it is simply not industry standard to have a very long stem and the longer you go the more likely it will be dirty, sandy, gritty. If you pluck, your mushroom will be dirty and frayed.

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How to get bugs out of morels? ›

😅 For certain mushrooms, like Morels and Oysters, a *short* soak in water/saltwater is not going to harm their texture and will quickly draw out/kill bugs and larvae that may be inside. I would not suggest more than a couple tablespoons of salt per few cups of water, as the mushrooms may become too salty.

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What to do after you pick morels? ›

Resist the urge to hoard your morels; they are best eaten within four days of picking them. 4. Keep them fresh in a brown bag or a bowl with a damp paper towel over them in the fridge—if you don't use them in five days, they're history.

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Do you cook morel stems? ›

While you will enjoy eating the morel stem, make sure you cook it, because it does contain toxic constituents that will break down when cooked (per Fungially).

Why do morels make me sick? ›

Morel mushrooms are generally considered safe to eat, but they may contain some toxins that can cause health problems. The toxins in morel mushrooms that may cause illness are not fully understood; however, using proper preparation procedures, such as cooking can help to reduce toxin levels.

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Do all morels have worms? ›

Morels occasionally contain insect larvae that drop out during the drying process. The mushroom- lovers we know have disregarded this aspect of morel enjoyment. After all, they are very small worms. Fresh morels are occasionally sold in markets.

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What makes morels toxic? ›

Maxwell said morels may naturally contain a type of hydrazine — a chemical often used in pesticides or rocket fuel that can cause cancer — which can affect people differently.

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How long to soak morels before eating? ›

Soak the Morels in the hot salt water for about 4 minutes. Everyone will tell you that you need to soak them overnight, but don't believe them. This step is intended to kill and remove the bugs from the mushrooms. There are no forest bugs that can survive under hot salt water for 4 minutes.

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What temperature do morel mushrooms like? ›

Morel season can change depending on how cold or warm it is. However, the season typically ramps up in the later part of March through May. Look for days when the temperature is around 60 degrees and night temps are around 40 degrees. With these conditions, soil temps are typically in the 45-55 degree range.

How long do morel mushrooms last after picking? ›

Resist the urge to hoard your morels; they are best eaten within four days of picking them. 4. Keep them fresh in a brown bag or a bowl with a damp paper towel over them in the fridge—if you don't use them in five days, they're history.

Read The Full Story ›