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Sautéed Morel Mushrooms Recipe

J. Kenji López-Alt

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.

Published: Last Updated:
Saut\u00e9ed Morel Mushrooms Recipe

Buttery morels are one of the real treats of spring. [Photograph: J. Kenji López-Alt]

Morels are one of the most delicious signs of spring, and, with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and what to do to make them as delicious as possible.

Why It Works

  • Sautéing in oil over high heat allows the mushrooms to brown, without the risk of burning that comes with sautéing in butter.
  • 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.

Read more: How to Clean and Cook Morel Mushrooms

  • Yield:Serves 4 to 6 as a side
  • Active time: 10 minutes
  • Total time:10 minutes
  • Rated: 4.6666666666667

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) homemade or 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

  1. 1.

    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.

  2. 2.

    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.

Review: The Kitchen Starter Kit: Essential Tools for Every Cook
This Recipe Appears In
How to Clean and Cook Morel Mushrooms

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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