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Sautéed Morel Mushrooms

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

Prep Time
5 minutes
+ 30 minutes resting
Cook Time
20 minutes
Total Time
55 minutes
Gluten Free
Dairy Free



  1. Combine the water and salt in a large bowl, stirring to dissolve the salt.
  2. Slice the morels in half lengthwise and soak them in the saltwater for at least 30 minutes.
  3. Drain and rinse the mushrooms a couple times before patting them dry using paper towel.
  4. Melt the butter in a large skillet over medium-low heat and then add the garlic and mushrooms, stirring to coat them in butter.
  5. 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.
  6. Remove the mushrooms from the heat, sprinkle with salt and pepper, and serve immediately.

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