Sautéed Morel Mushrooms

By Maris Altieri RD, LMP Coordinator

Springtime is finally here! And you know what that means? It's morel mushroom hunting season! Morel mushrooms are nutty, buttery, and packed with iron and vitamin D. Boost the flavor and nutrients of your meals by adding these local treasures to your plate. 

Sautéed Morel Mushrooms

Prep time: 10 minutes   Cook time: 10 minutes    Serves: 4-6 servings

Ingredients

• 1 tablespoon grapeseed or canola oil
• 1 tablespoon butter
• 8 ounces morel mushrooms, cleaned, trimmed, and cut in half lengthwise
• 1 small shallot, minced
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 teaspoon soy sauce
• 1 teaspoon lemon juice
• ¼ cup homemade or store-bought low-sodium vegetable broth
• 1 tablespoon minced parsley
• Kosher salt and freshly ground black pepper

Directions

1. Heat oil in large cast iron or stainless steel skillet over high heat until shimmering. Add mushrooms and cook, tossing and stirring occasionally. Cook until well browned, approximately 4 minutes.
2. Reduce heat to medium-high and add shallot and garlic. Cook, stirring continually, until fragrant. Add butter, soy sauce, lemon juice, and vegetable stock and cook until liquid reduces and morels are coated in a creamy sauce, approximately 1 minute.
3. Stir in herbs, season to taste with salt and pepper and serve immediately.

Check out the Western Pennsylvania Mushroom Club for mushroom identification tips, recipes, and local mushroom foraging events. 

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