.How To 'Simple Sauté' Morels
- Sautéing Morels
1. Butter is excellent for cooking mushrooms. But don't overlook the possibility of using an excellent quality extra virgin olive oil, which can also be delicious.
2. A subtle sprinkling of finely-minced garlic will enhance the flavor of your morels. Don't add the garlic to the skillet until the butter is good and hot, but not burned. It should sizzle when you sprinkle it in, and you should be able to smell it immediately. Do not let your garlic brown. It'll turn bitter. And don't use garlic that has green sprouts coming from the bulb.
3. Parsley is also lovely with morels. As in the case of garlic, don't overdo it. Just a dash will add a nice freshness. Make certain it's snipped very fine, then toss it in just a couple of minutes before the mushrooms are done cooking.
4. Beware of "overwashing" your morels. Water quickly dissipates their flavor. If you can get away with it it's better just to wipe them off with a moist paper towel.
5. Morels should be completely cooked before they're eaten, or they can cause indigestion. This doesn't mean you should turn them into cardboard. They should be moist and tender.
6. Exercise extreme caution if you've found your own morels in the forest. They can easily be mistaken for a similar, poisonous mushroom. Take someone knowledgeable with you who can remove all doubt from your mushroom hunting adventure.