Sautéed Morel Mushrooms
"Buttery morels are one of the real treats of spring. [Photographs: J. Kenji Lopez-Alt] Morels are one of the most delicious signs of spring, and with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and then what to do to make them as delicious as possible. Buttery morels are one of the real treats of spring. Why This Recipe Works * Sautéing in oil over high heat allows the mushrooms to brown without the risk of burning butter. * A generous pat of butter added towards the end of cooking helps emulsify stock or water into a rich, creamy sauce. * Soy sauce adds umami depth while lemon juice brightens the dish up...."
INGREDIENTS
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1 tablespoon vegetable or canola oil
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8 ounces morel mushroom, cleaned, trimmed, and split in half lengthwise
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1 small shallot, minced (about 2 tablespoons)
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1 medium clove garlic, minced (about 1 teaspoon, optional)
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2 tablespoons unsalted butter
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1 teaspoon soy sauce
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1 teaspoon fresh juice from 1 lemon
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1/4 cup homemade or store-bought low-sodium chicken stock, or water
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1 tablespoon minced fresh herbs such as chives, chervil, or parsley
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Kosher salt and freshly ground black pepper
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