Ingredients
1 lb morels, fresh or dried
2 tbsp cooking oil, clarified butter, or duck fat
3 tbsp butter
1 garlic clove, minced
2 fresh herbs sprigs, such as rosemary or thyme
1⁄8 tsp red wine vinegar, or lemon juice
1⁄4 cup chicken stock, or mushroom broth
Salt
pepper
Preparation
Clean the morels using one of these methods. If using dried mushrooms, reconstitute in water for 30 minutes until soft.
Strain and reserve the mushroom broth. Gently pat the mushrooms dry with a towel or allow them to air dry naturally an hour before cooking.
Slice the larger mushrooms in half or quarters lengthwise.
Heat the cooking oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the morels.
Cook the morels until they are brown, stirring occasionally. This should only take a few minutes.
Add half the butter, minced garlic, and sprigs of herbs. Let the garlic soften, then deglaze the pan with a splash of vinegar and the broth.
Reduce the heat to low. Sauté the morels another few minutes until tender. If at any point they begin to dry out, add a splash of broth.
During the last minute of cooking, swirl in the remaining butter. Shake the pan to emulsify.
Season to taste with salt and pepper. Serve warm.
