After you’ve spent a lovely day in the sun foraging morels, use your harvest in this simple recipe.
Ingredients:
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
Directions:
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.