Morel Mushrooms with Butter and Shallots

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.
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  • Level: Easy
  • Total: 10 min
  • Active: 1 hr 1 min
  • Yield: 4 to 6 side servings (3 cups)
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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


  1. 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.