 | | Directions |
- Morels can be held for several days in the refrigerator if they are kept dry. They break down quickly when damp and shouldn't be washed until you are ready to use them. Remove any damaged areas and visible dirt. Slice in half lengthwise to make sure they are clean inside. Rinse well and drain. Cut into whatever size pieces you want. Slices 1/4th to 1/2 inch wide work well for most uses. Remember that they are mostly water and will be much smaller when cooked. (The stems have good flavor but are often tough and chewy. They should be finely chopped and cooked longer than the tops. You may wish to reserve them for another use, such as soup.)
- In the skillet or sauté pan, heat 2 tablespoons of butter over medium heat. Add the sliced morels and lightly salt and pepper them. Cook, stirring occasionally, as the mushrooms release their moisture. Continue to cook until the moisture has almost completely evaporated, then taste for doneness: they should be tender, not rubbery. If not yet tender, add water, 1 or 2 tablespoons at a time, until they are done.
- At this point, add if you wish, 2 or 3 tablespoons of sherry or white wine and cook and stir until it has been mostly absorbed. Correct the seasoning, if necessary.
- Serve on toast, grilled meat, scrambled eggs, pizza etc. Sautéed mushrooms freeze well.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large sauté pan or skillet
|  | | Ingredients | | - | | 1 pound fresh morels |
| - | | 2 tablespoons butter |
| - | | tablespoon sherry or white wine |
| - | | salt and pepper |
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