When they’re in season, my favorite mushrooms to use for this dish are morels. They require a few additional cleaning steps than button or portobello mushrooms, but they are well worth the extra effort. And unlike button and portobello mushrooms, morels can never be eaten raw.
Ingredients
How to Make It
- Place the morels in a large sauté pan over medium heat. Cook until the mushrooms give up much of their liquid, about 10 minutes.
- Meanwhile, heat the butter in a saucepan over medium-high heat until it sizzles and brown flecks appear (watch closely; you don’t want black butter). Turn the heat down to medium and continue cooking, whisking the butter constantly, for about 5 minutes, until the butter is a dark golden brown. Remove from the heat. Add herbs if you want to infuse the butter with more flavor.
- Pour off the liquid from the morel pan and reserve for broth. (It tastes amazing!) Pour the browned butter onto the morels and cook for 4 to 5 minutes, until they are golden brown. Season with the salt and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 131 kcal Calories from Fat: 102.6 kcal |
|
% Daily Value*
|
| Total Fat 11.4 g 33% |
Trans Fat 0.0 g |
carbohydrates 4.8 g 4% |
Dietary Fiber 1.7 g 4% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |