Morel Mushrooms with Butter and Shallots
- Level: Easy
- Yield: 4 to 6 side servings (3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 140
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 197
- Total: 10 min
- Active: 1 hr 1 min
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
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.