Cassie’s Ruminations

Sautéed Morel Mushrooms

The brief season for fresh morel mushrooms`is here in Washington. These mushrooms are not cultivated; they are only foraged. The price reflects their rarity, the effort in getting them, and the short season – they’re $50 / pound here. Luckily, they’re very flavorful, so a small amount goes a long way. I got just an ounce of them and simply sautéed them – they deserve a simple presentation to let the funghi shine. They were very good, and I’ll look for them again next year 🙂

Sautéed Morel Mushrooms
Serves 1

1 oz small fresh morel mushrooms
1 thin pat butter (about 1/2 tsp)
kosher salt

Soak the mushrooms in cold water for 2-3 minutes, gently agitating for the first 30 seconds to remove dirt from the honeycomb structure of the mushrooms then letting it settle to the bottom. Remove the mushrooms from the water, gently pat dry, and cut in half lengthwise.

Melt the butter in a small skillet over medium heat. When the butter foams, add the mushrooms and season lightly with kosher salt. Sauté for 2-3 minutes, or until tender. Serve warm.