Butter-Sautéed Morels

Only cook mushrooms an expert has identified. Cook thoroughly. Morels must always be cooked. They are not safe to eat raw, and they are commonly confused with false morels, so have yours confirmed in person first.

Ingredients

• 8 ounces (225 g) fresh morels, identified by an expert
• 2 tablespoons butter
• 1 small shallot, finely chopped
• Salt and black pepper
• 1 teaspoon chopped parsley or chives
• Toast, eggs or pasta to serve

Steps

1. Slice the morels in half lengthwise. Check the inside: true morels are hollow. Discard any that are not.
2. Rinse briefly in cold water, shaking out any dirt or insects from the hollows, then pat dry on a clean towel.
3. Melt the butter in a wide skillet over medium heat. Add the shallot and cook about 2 minutes until soft.
4. Add the morels in a single layer. Cook, stirring occasionally, until they release their liquid and it cooks off, then keep going until they are browned and cooked through, about 10 minutes.
5. Season with salt and pepper, and finish with the herbs.
6. Serve hot.

Cleaning and storage

• Morels hide dirt and insects in their ridges and hollows. Halving them makes cleaning much easier.
• Do not soak for long. A quick rinse is enough.
• Keep fresh morels in the fridge in a paper bag or a container lined with a paper towel, and use within a few days.
• Dried morels keep for a long time. Soak in warm water, strain, and cook them thoroughly.