Sauteed Morels

Name: Sauteed Morels
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 garlic clove, minced; 1/4 to 1/2 pound morels; 1/4 cup Chicken Stock to Make 1 1/2 Quarts , or low-sodium canned; 1 tablespoon white wine; Kosher salt and freshly ground black pepper

Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year.

Servings

Ingredients

1 tablespoon butter
1 garlic clove, minced
1/4 to 1/2 pound morels
1/4 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon white wine
Kosher salt and freshly ground black pepper

Directions

1. Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.
2. Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.
3. Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.