Morel Mushrooms with Butter and Shallots

Name: Morel Mushrooms with Butter and Shallots
Cook time: P0Y0M0DT1H1M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 side servings (3 cups)
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 4 sprigs thyme; 1/4 cup finely minced shallot (from about 1 small shallot); 1 clove garlic, crushed; 8 ounces fresh morel mushrooms, cleaned and halved through the stem; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 10 min
Active: 1 hr 1 min

Yield: 4 to 6 side servings (3 cups)

With little effort, these harbingers of spring can be prepped to use in a multitude of dishes. One of the tastiest is simply sauteing them with butter and shallots. It's a classic way to highlight their umami earthiness. This preparation makes a delicious accompaniment to any main dish, though it's equally wonderful tossed with pasta, stirred into risotto, served alongside eggs -- and of course, enjoyed on its own.

Level: Easy

Total: 10 min
Active: 1 hr 1 min

Yield: 4 to 6 side servings (3 cups)

Ingredients

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2 tablespoons unsalted butter

2 tablespoons olive oil

4 sprigs thyme

1/4 cup finely minced shallot (from about 1 small shallot)

1 clove garlic, crushed

8 ounces fresh morel mushrooms, cleaned and halved through the stem

Kosher salt and freshly ground black pepper

Directions

Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.