SAUTEED MORELS
Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
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.
WILD MORELS SAUTEED WITH CHICKEN BREAST
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
- Season chicken with salt and pepper. In a saute pan heat 1 tablespoon olive oil and add chicken breasts. To avoid crowding pan, chicken should be Sauteed in batches. Saute chicken until well browned on both sides and remove. Keep the sauteed chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels.
- To same saute pan, add remaining 1/2 tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve.
SAUTEED MOREL MUSHROOMS
Rich, nutty, earthy, lightly browned mushrooms in a light layer of butter and herbs with just the slightest tinge of lemon. The lemon juice and zest cut the richness of the mushrooms and butter, and bring the flavors together for me. Serve on a steak, over pasta with a touch of added cream, on toasts with some goat cheese, as a side dish with a bit of shaved Parmesan cheese, over sauteed asparagus, or tossed with roasted potatoes and a handful of arugula.
Provided by Karen Rankin
Categories Mushroom Recipes
Time 20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.2 g, Sodium 484.3 mg, Sugar 1.8 g
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