Sauteed Morel Mushrooms

Name: Sauteed Morel Mushrooms
Total time: 20
Yield: 2
Ingredients: 0.5 pound morel mushrooms; 2 tablespoons olive oil; 0.5 teaspoon kosher salt; 0.25 teaspoon ground black pepper, or more to taste; 2 tablespoons finely chopped shallots; 1 teaspoon chopped fresh thyme; 2 tablespoons unsalted butter; 1 tablespoon chopped fresh parsley; 1 teaspoon lemon juice; 0.5 teaspoon lemon zest

Recipe by Karen Schroeder Rankin from allrecipes.com

Dinner,Side Dish 20 Mins.

Ingredients

2 servings

•

0.5 pound morel mushrooms
•

2 tablespoons olive oil
•

0.5 teaspoon kosher salt
•

0.25 teaspoon ground black pepper, or more to taste
•

2 tablespoons finely chopped shallots

•

1 teaspoon chopped fresh thyme
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2 tablespoons unsalted butter
•

1 tablespoon chopped fresh parsley
•

1 teaspoon lemon juice
•

0.5 teaspoon lemon zest

Instructions

Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.