If you’ve ever tasted butter-sautéed morels, creamy morel mushroom soup, or morel-butter fries- you’d understand what the fuss is all about.
Lately my social media feed has been filling up with beautiful shots of morels, hen-of-the-woods, and other mushrooms foraged by my lucky friends and family this beautiful weekend. So, I thought I’d share this simple, delicious recipe to utilize these prized findings as a butter so you can add that delicious wild mushroom flavor to anything on your plate.
Add morel butter to sautéed vegetables, spread on toast, melt over potatoes, or finish a steak. Really, you could substitute any other mushroom in this recipe; but nothing tastes quite like a morel!
- 4 ounces fresh morel mushrooms
- 8 tablespoons (1 stick) unsalted butter, room temperature, divided
- 1/4 cup chopped shallots, divided
- 1 garlic clove, minced
- 1 1/2 teaspoons chopped fresh thyme
- 1 T white wine
Soak morels in water with a teaspoon of salt. This will remove excess dirt, and the salt water will get rid of any slugs or bugs that like to hide in the ridges of the cap. Drain and pat dry. Chop morels into a fine dice.
Melt 1 tablespoon butter in a small nonstick skillet over medium heat. Add shallots and garlic; sauté about 1 minute. Add chopped morels and thyme; sauté 2 minutes. Add white wine. Simmer until liquid is evaporated and remove from heat.
Transfer morel mixture to small bowl and allow to cool. Mix remaining 7 tablespoons butter into morel mixture until well incorporated. Season lightly with salt and pepper. Store in air-tight container. You can also shape the butter into a log by rolling it in wax paper and twisting the ends to seal. Refrigerate or freeze for longer storage.