This is my favorite way to cook up wild morel mushrooms. The sherry adds depth while just a touch of fresh rosemary complements with a light piney accent. Once prepared this way, serve these morels on bruschetta, pizza, pasta, or just plain. If you wish, a little freshly grated Parmesan Reggiano makes a lovely companion to these morels.
- 2 cups fresh morel mushrooms
- 1 medium shallot, minced
- 1 tablespoon butter
- 2 tablespoons dry sherry (or substitute vermouth)
- 1/2 teaspoon finely minced fresh rosemary
- salt and freshly ground pepper, to taste
Clean and slice the mushrooms as desired. In a large skillet melt the butter over medium heat. Add the shallot and cook until softened. Add the sherry and cook until almost all the liquid has evaporated (the French call this au sec). Add the morels and saute 1 minute. You want them to be soft and tender, but it seems like the longer you cook them the more flavor they lose so be careful not to overcook. Sprinkle with fresh rosemary, salt and pepper. Give the pan a quick stir and remove from heat. Utilize as desired.
Makes about 1 1/4 cup cooked morels