Morel Mushrooms With Butter And Shallots Recipes
17 WAYS TO COOK MOREL MUSHROOMS
These incredible morel mushroom recipes will make a mushroom lover out of anyone. They're super meaty, wonderfully filling, and totally satisfying.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious morel mushroom recipe in 30 minutes or less!
Nutrition Facts :
SAUTEED MOREL MUSHROOMS
Rich, nutty, earthy, lightly browned mushrooms in a light layer of butter and herbs with just the slightest tinge of lemon. The lemon juice and zest cut the richness of the mushrooms and butter, and bring the flavors together for me. Serve on a steak, over pasta with a touch of added cream, on toasts with some goat cheese, as a side dish with a bit of shaved Parmesan cheese, over sauteed asparagus, or tossed with roasted potatoes and a handful of arugula.
Provided by Karen Rankin
Categories Mushroom Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
- Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
- Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
- Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.2 g, Sodium 484.3 mg, Sugar 1.8 g
ROASTED PRAWNS WITH MORELS AND MOREL BUTTER
Categories Mushroom Shellfish Roast Mother's Day Dinner Shrimp Shallot Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve remaining morels. Melt 1 tablespoon butter in medium nonstick skillet over medium heat. Add 1/4 cup shallots and garlic; sauté 1 minute. Add chopped morels and thyme; sauté 2 minutes. If using dried morels, add reserved soaking liquid to skillet, leaving any sediment behind. Increase heat; boil until almost all liquid evaporates, about 8 minutes. Transfer morel mixture to small bowl; cool. Mix remaining 7 tablespoons butter into morel mixture. Season lightly with salt and pepper. (Morel butter can be prepared 1 day ahead. Cover and chill.)
- Using scissors, cut along back shell of each prawn all the way up to tail, exposing vein; pull out vein. Turn prawns over. Using small sharp knife and starting just below tail end, butterfly each prawn by cutting 1/4-inch-deep slit to opposite end. Place prawns, shell side down, on rimmed baking sheet. (Can be made 6 hours ahead. Cover; chill.)
- Preheat oven to 500°F. Melt 2 tablespoons morel butter in heavy large skillet over medium-high heat. Add remaining 1/2 cup shallots; sauté until golden, about 3 minutes. Add remaining whole fresh morels or reconstituted morels and sauté until tender, about 4 minutes.
- Meanwhile, spread 1 teaspoon morel butter over each giant prawn (or 1/4 teaspoon over each of 24 large prawns). Roast just until prawns are opaque in center, about 7 minutes for giant prawns or 4 minutes for large prawns. Top prawns with remaining morel butter, dividing equally. Return to oven just long enough to melt butter slightly, about 10 seconds.
- Transfer prawns to plates. Serve sautéed morels alongside.
- *If using dried morels: Bring 3 cups water to boil in medium saucepan. Add dried morels. Remove from heat. Cover; let steep 1 hour. Using slotted spoon, transfer morels to bowl. Reserve soaking liquid.
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