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Home » Side Dish

Published: Jun 27, 2022 · Modified: Dec 4, 2024 by Kathy

Sauteed Morel Mushrooms

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Cooked mushrooms on a plate with sprigs of thyme.

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.

A plate with cooked morels and fresh green herbs.

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, butter, fresh herbs, wine and olive oil.
  • 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
Sauteing morel mushrooms.
Morel mushrooms in a pan with butter and garlic.
  • 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
Fried mushrooms in a pan with green sprigs of thyme.

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
Cooked morels on a plate with fresh thyme.

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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

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A plate with cooked morels and fresh green herbs.

Sauteed Morel Mushrooms

Kathy Berget
Wild morel mushrooms cooked with white wine, garlic, fresh thyme and butter.
4.98 from 46 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 113 kcal

Equipment

  • Saute Pan
Prevent your screen from going dark

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 mushrooms
    8 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 sprigs
    1 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

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 113kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 58mgPotassium: 253mgFiber: 2gSugar: 0.5gVitamin A: 211IUVitamin C: 1mgCalcium: 32mgIron: 7mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Carla @ Foodie Digital says

    May 27, 2024 at 9:47 pm

    5 stars
    Earthy, flavourful, perfect texture and simple to prepare! I was looking for a quick and foolproof method for preparing a precious basket of morels and this recipe was great. Sadly I didn't have any wine or sherry so I used the recommended substitute of veggie broth and it worked really well. The combination of the broth and the salted butter together was pretty salty so keep that in mind if you are using stock in place of wine.

    Reply
    • Kathy says

      May 28, 2024 at 4:19 am

      I am glad you enjoyed the recipe and found the substitutions appropriate. Using an unsalted broth will also help keep the sauce less salty.

      Reply
  2. Michelle Mignery says

    May 01, 2024 at 2:04 pm

    4 stars
    When we find mushrooms, I would always eat half of them before leaving the woods! Fresh wild pulled from the ground morels are the best tasting! We have some HUGE ones atm, 8 inches tall and bigger than my wrists, going to try this recipe tonight. Thank you!

    Reply
    • Kathy says

      May 02, 2024 at 5:42 pm

      Oh my goodness! Those are huge mushrooms! I hope you enjoy the recipe and come back and give it 5 stars! 🙂

      Reply
  3. Kristen MacIntyre says

    April 25, 2024 at 11:41 am

    Thank you so much for adding the ingredients with quantity in the directions! Makes it so much easier.

    Reply
    • Kathy says

      April 25, 2024 at 4:23 pm

      You bet! Hope you enjoyed the mushrooms! 🙂

      Reply
  4. Sarah H says

    June 11, 2023 at 5:24 pm

    I finally got my hands on morels for the first time. They were not wasted with this recipe. Absolutely delicious!!!

    Reply
    • Kathy says

      June 12, 2023 at 4:29 am

      Thank you so much! And lucky you getting some morels! Glad you enjoyed them! 🙂

      Reply
  5. David @ Spiced says

    July 05, 2022 at 7:11 am

    5 stars
    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!

    Reply
    • Kathy says

      July 05, 2022 at 8:32 am

      Bread, cheese and mushrooms with a good bottle of wine sounds like a perfect dinner to me!

      Reply
  6. Fred G says

    June 30, 2022 at 6:17 pm

    5 stars
    Great tips for fixing morels.

    Reply
    • Kathy says

      July 01, 2022 at 5:53 am

      Thanks!

      Reply
4.98 from 46 votes (42 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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