Morel Mushrooms
intro
Luxurious, umami-packed pan-seared fresh morel mushrooms in garlic herb butter, celebrating the iconic spring foraged fungi’s deep, earthy, nutty flavor.
Ingredients
Steps
Clean and prep morels
Trim tough woody stem ends from 450g fresh morels, then submerge in cold salted water for 5 minutes, swishing gently to dislodge dirt or small insects from the honeycomb caps. Lift mushrooms from the water, drain thoroughly, and pat completely dry with paper towels; cut any morels wider than 2.5cm (1 inch) in half lengthwise.
Preheat and infuse butter
Place a large heavy-bottomed cast iron skillet over medium heat, add 60g unsalted butter, and heat for 2 minutes until butter is fully melted, foaming subsides, and it releases a light nutty aroma. Add 2 fresh thyme sprigs to the butter to infuse as it heats.
Sear morels until golden
Arrange dried morels in a single even layer in the skillet, placing halved pieces cut-side down. Cook in 2 batches if needed to avoid overcrowding the pan. Sear undisturbed for 4 minutes over medium heat, until cut surfaces are deep golden brown with slightly crisp edges.
Add garlic and season
Flip all morels gently with tongs, add 15g finely minced garlic to the pan, and toss to coat in butter. Sauté for 1 minute over medium-low heat, stirring constantly to prevent garlic from burning, until garlic is fragrant and pale golden. Season with 5g (1 tsp) kosher salt and 1g (1/2 tsp) freshly ground black pepper, stirring to distribute evenly.
Deglaze pan with wine
Pour 60ml dry white wine into the hot skillet, scraping up all browned flavorful fond bits from the pan bottom with a wooden spoon. Simmer for 2 minutes over medium heat, until wine is reduced by half and forms a light glossy sauce that coats the mushrooms. Remove and discard the wilted thyme sprigs.
Finish and plate dish
Turn off the heat, stir in 15ml fresh lemon juice and 15g chopped flat-leaf parsley, tossing to combine fully. Taste and adjust salt or pepper if needed, then transfer morels to a warm serving platter, spooning any remaining herb butter sauce over the top. Serve immediately.
Tips
2.Never eat raw or undercooked morels, as they contain heat-labile compounds that can cause stomach upset; ensure mushrooms cook for a minimum of 5 minutes total.
3.If using dried morels, rehydrate them in warm water for 20 minutes, strain the grit-free soaking liquid, and add 30ml of it to the pan during deglazing for extra concentrated mushroom flavor.
OMG I foraged a whole pound of fresh morels last weekend up in the mountains and had no clue how to cook them right without ruining their flavor. This recipe was PERFECT. The garlic herb butter didn’t overpower the earthy morel taste at all, and the pan-sear gave them that perfect little crisp edge. Served them over steak for my anniversary dinner and my partner is still raving about it 10/10 no notes.
Made these for our Sunday family dinner last night and even my super picky 8 year old who HATES mushrooms asked for seconds! I used a mix of thyme and rosemary from my windowsill herb garden for the butter and it smelled so good the neighbors knocked asking what I was cooking lmao. Will absolutely be making these every morel season from now on.
Wait this is listed as medium difficulty but it felt so straightforward? Took me exactly 25 minutes start to finish, no fancy equipment needed. I did add a tiny squeeze of lemon at the end to cut the richness of the butter, chef’s kiss. Game changer for fancy date nights at home without the fancy restaurant price tag.
I brought these to our neighborhood spring potluck last weekend and they were the first dish gone! People were hovering over the platter asking for the recipe before I even set it down. Only note is I wish I made a double batch, I barely got two bites myself 😂
First time cooking fresh morels ever and I was so nervous I’d mess them up since they’re so pricy at the farmers market right now! The instructions were super clear, especially the note about not crowding the pan so they sear instead of steam. They came out SO good, I felt like a real pro serving them to my roommates.
Wait has anyone tried making these ahead for meal prep? I know morels have a pretty delicate texture, wondering if they hold up in the fridge for a couple days reheated in a pan? They look too good not to add to my weekly rotation!
If you’re a garlic fiend like me, do NOT sleep on adding an extra clove (or three lbr) to the herb butter. I used salted butter instead of unsalted so I cut back a little on the added salt, and it was perfect. Served these over creamy polenta and I’m still thinking about it two days later.
Found a patch of morels on a day hike last week and almost left them because I thought I’d never find a recipe that does them justice. This? Absolute perfection. The herb butter is so simple but it elevates the morels instead of covering up that unique nutty, earthy flavor. 10/10 will be my go-to morel recipe forever.
Has anyone tried making this with dairy free butter? I’m allergic to dairy but I’ve been craving morels something fierce this spring, and I want to make sure the flavor still hits if I swap the regular butter for my go-to vegan spread.
Made these as a fancy side for our Easter brunch this year and everyone went crazy for them! I added a little sprinkle of parmesan right at the end and it paired so well with the garlic and herbs. Who knew mushrooms could be the star of a brunch spread?
Wait I saw fresh morels at the grocery store this week and almost had sticker shock lmao, but this recipe was so worth splurging on for a special treat. I paired it with seared scallops and it felt like a meal I’d pay $40 for at a nice restaurant, total win.
Used fresh chives, parsley, and thyme from my backyard garden for the butter and it was so bright and flavorful! I will say, make sure you pat those morels completely dry before you put them in the pan, I rushed the first batch and they steamed instead of searing, still tasted good but missed that crispy edge. Second batch was perfect though!
Full transparency, I tried making this for a third date last week and I burned the butter first try lmao, but I started over, followed the steps exactly, and it was a home run. My date said it was the best meal they’d had all year, so I guess this recipe is also a relationship superpower? 10/10 would recommend, even for clumsy cooks like me.