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