Michigan 
Morel mushrooms, or Morchella esculenta, are a type of edible fungus found growing wild in the forests of North America during the spring. They are notoriously difficult to cultivate; therefore, they are rare and expensive when purchased. Morels, which are always eaten cooked, have a unique flavor that is rich and earthy with hints of smoke and hazelnut. Most often morels are served as a side dish or appetizer and either breaded and fried or sautéed in butter without breading. They can be enjoyed in a variety of ways including with steak, in scrambled eggs, atop pizza, or in gravy.
Recipe Servings: 4
+ 30 minutes resting
Ingredients
Directions
- Combine the water and salt in a large bowl, stirring to dissolve the salt.
- Slice the morels in half lengthwise and soak them in the saltwater for at least 30 minutes.
- Drain and rinse the mushrooms a couple times before patting them dry using paper towel.
- Melt the butter in a large skillet over medium-low heat and then add the garlic and mushrooms, stirring to coat them in butter.
- Sauté the morels for about 15–20 minutes or until most of the moisture has evaporated from the mushrooms leaving them shriveled up and much smaller.
- Remove the mushrooms from the heat, sprinkle with salt and pepper, and serve immediately.
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