Sautéed Butter Morels
"Tastes like chicken!" We've all heard it before but in the case of Morels it might just be true. These odd-looking mushrooms are practically considered a precious gem with many foodies due to their unique woodsy flavor & the flashing second their available fresh. Foraged & Found Edibles is known to Seattleites for particularly tasty wild foods of the Pacific Northwest & can be found at the Ballard Farmer's Market on Sundays from 10 a.m. to 3 p.m. on historic Ballard Ave.
If your the more adventurous type, gather up your pails, slide on your rain boots & set your sites for the hills. This article on field & stream is a great one for first time Morel foragers.
Whether you choose to leave it to the experts or give digging them up a go, just make sure to get them home & on the stovetop within hours. Morels require a thorough (but gentle) washing as the nooks & crannies hide & hold dirt well. Once you've got 'em going, the biggest challenge will be holding tight until they're done sautéing- the smell is unbelievable!
Sauteed Butter Morels
1 Tbl butter
1 garlic clove, minced
1/2 lb morels, fresh or reconstituted
1/4 cup chicken or vegetable stock
1 Tbl white wine
Fresh cracked pepper
1: Melt the butter in a large frying pan over medium heat
2: Add the minced garlic & cook a few minutes, until soft & golden
3: Add the morels & cook, stirring 2-3 minutes until they start to release their natural juices (possibly a few minutes longer for reconstituted)
4: Add the stock & white wine, cooking 2 more minutes until heated through
5: Season with salt & pepper & serve immediately