As an ode to the very special morel season we enjoyed in Jackson Hole, here are some of my favorite morel photos, along with my new favorite way to prepare them, in case you are lucky enough to have some stashed away in the freezer, waiting for a special occasion.
Seared morels are pretty darn good, especially on top of scrambled eggs or toasted bread with olive oil. I have been a big fan of the pan-fried morel, but Keller's madeira sauce is winning me over.
Morels with Madeira
Serves 6, as part of a larger meal.
- 1 1/2 lbs. morels
- 4 Tbsp. unsalted butter
- 2 Tbsp. finely chopped shallots
- 1 1/2 tsp. finely chopped thyme
- 1/4 cup good quality Madeira (I used Sandeman brand from Portugal, about $15 at Westside Wine and Liquor Store)
- Kosher salt
- 1 baguette, sliced and toasted
- Wash the morels in cool salty water, and dry thoroughly. If the morels are very large, halve or quarter them. Keep the smaller ones whole.
- Have all your ingredients prepped and ready to go.
- Melt the butter in a very large frying pan (I used a wok) over medium heat.
- Add the shallots, and cook until translucent, about 2 minutes.
- Add the thyme and madeira, and bring to a simmer, adjusting the heat as necessary for about 2 minutes to burn off the alcohol.
- Add the morels, sprinkle with salt, and cook over medium heat, stirring often, until tender, about 6 minutes.
- Transfer to a warm bowl, and serve with toasted baguette slices.