Sauteed Morels Recipes

Steps:

• Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Steps:

• Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
• Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
• Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
• Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.

Steps:

• Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.
• Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.
• Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.