If you’re lucky enough to find some for a decent price, you better go ahead and get out the butter.

I found some fresh morels at a farmer’s market while on a business trip in California and they were only $5 for one of those green strawberry baskets full. I asked the vendor how long they would keep and she said about a week. Sold!

Next thing I know, I have a brown paper bag full of morel mushrooms in my carry on and I am overjoyed to cook with them for the first time.

morel recipes

When using an ingredient for the first time, especially one that’s kind of hard to come by where I live, I like to stick to the old adage of Keep It Simple Stupid. A quick sauté with brandy and butter would fit the bill. I chose to put them over steak, but they could just as easily be a simple side or added to some wild rice.

Steak with Morel Sauce
  • 4 venison steaks grilled to your desired doneness
  • 1 tbsp oil
  • 8 ounces fresh morel mushrooms halved
  • 1/4 red onion minced
  • 2 clove garlic minced
  • juice from one lemon
  • 1/4 cup brandy or water if brandy isn't available
  • 3 tbsp butter
  • salt and pepper
  1. Heat the oil in a skillet over high heat. Add the mushrooms with salt to taste and sauté until brown, about 4 minutes. Reduce heat to medium and add the onion and garlic and cook until fragrant, about a minute. Add the brandy (or water) and lemon juice and let the alcohol cook off for a minute or two. Then add the butter and gently stir until melted and the morels are coated in a creamy sauce. Add more salt and pepper to taste, and serve on top of steak.

Posted in Venison
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