SAUTÉED MORELS
Morels are the most prized mushroom of the spring forage, earthy, meaty, and available fresh at specialty grocers for a brief window each May. Rich and intense, a few per person is plenty, and our Butter and Mushroom & Sage EVOOs make the most of every one. Serve as a side.
INGREDIENTS:
DIRECTIONS:
Gently brush or shake any debris from the morels. Do not wash. Heat a wide skillet or cast iron pan on medium-high until hot. Add Butter and Mushroom & Sage EVOOs. When shimmering, add morels in a single layer. Do not crowd the pan. Cook undisturbed for 2 minutes until golden on one side. Turn and cook another 1 to 2 minutes. Season with sea salt. Finish with a drizzle of Thyme EVOO if desired. Serve immediately.
