Sautéed Morel Mushrooms | MeatEater Cook
The arrival of spring brings with it the finest tasting mushroom. Morels have reached cult-like status among foraging enthusiasts thanks to their unique flavor and inability to be farmed. To do them...
Ingredients
- 2 handfuls fresh or dried morels
- 2 tbsp. cooking oil, clarified butter, or duck fat
- 3 tbsp. butter
- 1 garlic clove, minced
- 2 sprigs of fresh herbs, such as rosemary or thyme
- Splash of red wine vinegar or lemon juice
- ¼ cup chicken stock or mushroom broth
- Salt and pepper
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