After you’ve spent a lovely day in the sun foraging morels, use your harvest in this simple recipe.
1 tablespoon organic canola oil
1 cup morels, sliced width-wise into coins
2 cloves minced garlic
1 tablespoon chives or finely diced onion
1 tablespoon unsalted butter
3 tablespoons water (you may use vegetable stock to dilute mushroom flavor if desired)
salt and pepper to taste
Heat oil in skillet on high before adding morels to cook. Stir mushrooms occasionally until they are browned, about 3 minutes. Reduced the temperature to medium and add garlic and chives or onions. Now stir constantly for about 1 minute, until fragrant. Add butter and water and gently stir until the liquid is reduced and mushrooms are coated in a creamy sauce, about 1 minute. Season with salt and pepper as desired. Serve atop thinly sliced chicken breast as entrée or as a unique topping to cauliflower mash or salad.