Wild morel mushroom sauteed with olive oil, white wine, garlic and butter. These sauteed mushrooms are perfect eaten as an appetizer or as a side dish.
Make with fresh or frozen morel mushrooms.
Morels with garlic and butter
Oh my goodness! These sauteed morels are so delicious! They are perfect eaten just as is, or added to toasted french bread with a bit of goat cheese.
You could also serve them over a juicy steak! These mushrooms are so versatile. The choice is all yours!
We've had a bumper crop of wild morel mushrooms this year. It's partly due to a very cool and very wet spring. And it's also partly due to the extreme summer we had last year that ended in many forest fires.
The wild mushrooms are prolific in areas where there was fire. We managed to pick over 16 gallons of mushrooms in just a few short days.
We dried morels and we also froze several gallons and we've made sauteed mushrooms several times!
This recipe can be made with fresh or frozen morels. And I'm happy to report that both types produce perfect results!
Key ingredients
- Morel Mushrooms - Fresh or frozen. You could also use other mushrooms in place of the morels.
- Fresh Thyme - I used both regular thyme and lemon thyme, but use whatever is available.
- Butter - I use salted butter
- White Wine - Use what's available, but my favorite so far is sherry wine. You could also use vegetable broth if you prefer.
- Olive oil
- Garlic
Step by step directions
- Heat a saute pan over medium high heat
- Add olive oil and when hot add mushrooms
- Cook mushrooms without disturbing for 2-3 minutes then stir and cook for an additional 2-3 minutes until nicely browned. The mushrooms may be hard to determine they are browning due to their already brown color. The pan will begin to show browning from the mushrooms
- Add wine and use a spatula or spoon to deglaze the pan. Be certain scrape up all the brown bits from the pan.
- When most of the liquid has evaporated, lower the heat to low, add butter, garlic and thyme sprigs
- Cook for 1-2 minutes, stirring often
- Remove from heat, garnish with fresh thyme and serve hot
Recipe tips
- Morels can be left whole or sliced in half lengthwise. When they are small, I tend to leave them whole (1-2 inches) and larger ones, I slice in half.
- The morels will release a lot of water when you begin cooking them. Just let the liquid evaporate off while cooking.
- To use frozen, add the mushrooms while still frozen. They will thaw quickly in the hot pan.
- Morel mushrooms should be fully cooked before consuming
Serving suggestions
- Serve as an appetizer with toasted crostini and goat cheese
- Spoon morels over a grilled steak
- Eat as a side dish along with your favorite main
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out more delicious appetizers or side dish recipes!
Sauteed Morel Mushrooms
Equipment
Ingredients
- 8 ounces morel mushrooms (fresh or frozen)
- 1 tablespoon olive oil
- ¼ cup sherry or white wine
- 1 teaspoon garlic (minced)
- 3-4 sprigs fresh thyme
- 2 tablespoons butter
Instructions
- Heat a saute pan over medium high heat
- Add olive oil and when hot add mushrooms8 ounces morel mushrooms, 1 tablespoon olive oil
- Cook mushrooms without disturbing for 2-3 minutes then stir and cook for an additional 2-3 minutes until nicely browned. The mushrooms may be hard to determine they are browning due to their already brown color. The pan will begin to show browning from the mushrooms
- Add wine and use a spatula or spoon to deglaze the pan. Be certain scrape up all the brown bits from the pan.¼ cup sherry or white wine
- When most of the liquid has evaporated, lower the heat to low, add butter, garlic and thyme sprigs1 teaspoon garlic, 3-4 sprigs fresh thyme, 2 tablespoons butter
- Cook for 1-2 minutes, stirring often
- Remove from heat, garnish with fresh thyme and serve hot
Notes
- Morels can be left whole or sliced in half lengthwise. When they are small, I tend to leave them whole (1-2 inches) and slice larger ones in half.
- The morels will release a lot of water when you begin cooking them. Just let the liquid evaporate off while cooking.
- To use frozen, add the mushrooms while still frozen. They will thaw quickly in the hot pan.
- Morel mushrooms should be fully cooked before consuming
David @ Spiced says
Wow - you really did have a bumper crop this year, Kathy! The possibilities here are endless, although your note about toasted french bread with goat cheese sounds absolutely fantastic. We occasionally do good bread + good cheese as a meal, and the addition of mushrooms sounds like a fun twist!
Kathy says
Bread, cheese and mushrooms with a good bottle of wine sounds like a perfect dinner to me!
Fred G says
Great tips for fixing morels.
Kathy says
Thanks!