Experience the exquisite flavors of this gourmet mushroom dish. When paired with a rich brown butter sauce and aromatic thyme, these earthy delights transform into a rustic masterpiece.
Ingredients
Scale:
8 ounces fresh morel mushrooms
6 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped finely, plus a few sprigs for garnish
2 cloves garlic, minced
Zest from 1 lemon and juice of half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup Parmesan cheese, freshly grated (optional)
Instructions
Prepare the Morels: Clean the mushrooms using a soft brush to remove any dirt. Cut larger morels in half if necessary. Rinse quickly under cold water if needed, then pat dry thoroughly with paper towels.
Preheat the Pan: In a large skillet, combine 2 tablespoons of butter with olive oil over medium heat. Allow the butter to melt and turn golden, adjusting the heat as necessary.
Cook the Morels: Add the morels to the skillet in a single layer. Cook for about 3-4 minutes per side, or until golden brown and crispy. Cook in batches if needed.
Brown the Butter: In a separate saucepan, melt the remaining butter over medium heat. Add the minced garlic and thyme, stirring until the butter browns and emits a nutty aroma.
Add Lemon and Season: Incorporate lemon zest and juice into the browned butter mixture. Season with salt and pepper, adjusting to taste.
Combine and Serve: Pour the brown butter sauce over the cooked morels, tossing gently to coat. Sprinkle with Parmesan cheese, if desired, and garnish with thyme sprigs. Serve immediately.
Notes
Store leftover morels in an airtight container in the refrigerator for up to three days. Reheat gently to preserve their texture.
