Sauteed Morels Recipes
SAUTEED MORELS
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
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.
SAUTéED MOREL MUSHROOMS
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
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.
WILD MORELS SAUTEED WITH CHICKEN BREAST
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
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.
SAUTEED MOREL MUSHROOMS
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
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
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SAUTéED MOREL MUSHROOMS | MEATEATER COOK
From themeateater.com
Servings 2-4Category Small Bites
- Clean the morels using one of these methods. If using dried mushrooms, reconstitute in water for 30 minutes until soft. Strain and reserve the mushroom broth. Gently pat the mushrooms dry with a towel or allow them to air dry naturally an hour before cooking.
- Heat the cooking oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the morels. Cook the morels until they are brown, stirring occasionally. This should only take a few minutes.
- Add half the butter, minced garlic, and sprigs of herbs. Let the garlic soften, then deglaze the pan with a splash of vinegar and the broth.
SAUTEED MOREL MUSHROOMS | MIDWEST LIVING
From midwestliving.com
4/5 (1)Calories 106 per servingTotal Time 43 mins
- To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse, and repeat two more times.
- Pat mushrooms dry. Trim ends of stems, if necessary. Slice mushrooms lengthwise in half, or quarter large mushrooms. Toss with some flour to coat.
- In a 12-inch skillet, melt the butter or margarine over medium heat. Add mushrooms and cook for 3 to 4 minutes or until golden brown, gently stirring occasionally. Serve warm. Makes 10 to 12 side-dish servings.
SAUTéED ASPARAGUS AND MORELS WITH GRIBICHE DRESSING …
From bonappetit.com
Servings 4Estimated Reading Time 40 secs
- Heat 1 Tbsp. oil in a large skillet over medium-high. Cook asparagus, turning occasionally, until lightly browned on all sides and crisp-tender, about 4 minutes; season with salt and pepper. Use tongs to arrange asparagus on a platter.
- Heat remaining 1 Tbsp. oil in same skillet. Cook morels, tossing from time to time, until browned and crisp, about 5 minutes; season with salt and pepper. Spoon over asparagus, then spoon dressing over vegetables to your liking (you will probably have some left over).
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Cuisine AmericanCategory SauteedServings 4Total Time 25 mins
- Slice the morel mushrooms in half lengthwise. Place in a bowl and cover with water. Agitate the water to release grit or dirt from the mushrooms. Drain. Repeat. Then fill with water and let sit while prepping the other ingredients.
- Fill the bottom of a large skillet with about ½ inch to ¾ inch of water. Add a quarter teaspoon of salt. Add one slice of the prepped green garlic. Bring to a boil.
- Add the asparagus in an even layer. Cook for about 3 minutes, until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. Remove to a bowl of ice water to stop the cooking.
SAUTéED HARICOTS VERTS AND MORELS WITH SCALLIONS RECIPE ...
From foodandwine.com
Servings 6-8Total Time 45 mins
- Fill a large bowl with ice water. In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans and let cool in the ice bath; drain and pat dry.
- In a large skillet, melt the butter in the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 1 minute. Add the morels and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 minutes. Add the haricots verts and cook, tossing, until hot, about 3 minutes. Fold in the chervil and season with salt and pepper. Transfer the beans and morels to a platter and serve.
4 WAYS TO SAUTE MOREL MUSHROOMS - WIKIHOW
From wikihow.com
100% (2)Estimated Reading Time 7 minsCategory MushroomsPublished 2017-04-27
- Washing and Cutting the Mushrooms Download Article Soak dried mushrooms. Cut up dried mushrooms first, if desired, so that they will rehydrate faster.
- Cooking the Mushrooms with Flour and Butter Download Article Toss the mushrooms in flour. Place a bowl of flour on your work surface.
- Cooking the Mushrooms in Garlic Sauce Download Article Heat oil in a skillet. Pour oil into a skillet and set the heat to high. Wait until the oil begins to shimmer.
- Acquiring Morel Mushrooms Download Article Acquire morel mushrooms in-season. Morel mushrooms can be found across the US, but are most plentiful in the midwest.
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- Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
- Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.
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