Description

Morel mushrooms are a type of wild mushroom with an earthy flavor. They have a honeycomb appearance with pits composing their caps. They are very expensive and a highly desired ingredient among chefs, because unlike farmed mushrooms,they are only grown in the wild and have a short growing season. Like any other delicate mushrooms,they should be stored in a paper bag and used as quickly as possible. 

They carry the highest amount of vitamin D among the edible mushrooms and contain lots of antioxidants.

Cleaning the morel mushrooms is the first and extremely important step before you start cooking. The honeycomb shaped cap has these tiny nooks that are known to house tiny insects and worms. 

Soak your mushrooms in warm,salty water for at least 1 hour to get rid of any dirt and bugs. Lay a couple layers of paper towel on top. These paper towels will absorb the water and keep the mushrooms under the water. 

Rinse them and carefully cut the morels in half lengthwise. Prepare another bowl of salty water, soak them again in it and repeat the same steps. This will clean the inside of the mushrooms. Rinse and pat dry them with a paper towel. Set aside. 

Heat olive oil in a large skillet over high heat. Add mushrooms and cook for about 5 minutes stirring occasionally. Reduce heat to medium,add shallots and garlic. Cook for 2-3 more minutes stirring frequently. Add butter,soy sauce and lemon juice. Season with salt & pepper stirring constantly,until the mushrooms are well coated. Remove from the heat. Garnish with parsley and serve immediately. 

Bon Appetit!