Sauteed Morel Mushrooms

european french greek mediterranean middle eastern region drink sour savory medium medium

Prep

26 min

Cook

52 min

Total

78 min

Ingredients (10)

½ pound morel mushrooms g

2 tablespoons olive oil g

½ teaspoon kosher salt g

¼ teaspoon ground black pepper, or more to taste g

2 tablespoons finely chopped shallots g

1 teaspoon chopped fresh thyme g

2 tablespoons unsalted butter g

1 tablespoon chopped fresh parsley g

1 teaspoon lemon juice g

½ teaspoon lemon zest g

Nutrition

kcal

fat

carbs

protein

Instructions

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.