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.
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.
- 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
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.