Sautéed Morel Mushrooms Recipe

• 1 tablespoon (15ml) vegetable or canola oil
• 8 ounces (225g) morel mushrooms, cleaned, trimmed, and split in half lengthwise
• 1 small shallot, minced (about 2 tablespoons)
• 1 medium clove garlic, minced (about 1 teaspoon; optional)
• 2 tablespoons (30g) unsalted butter
• 1 teaspoon (5ml) soy sauce
• 1 teaspoon (5ml) fresh juice from 1 lemon
• 1/4 cup (60ml)
• or store-bought low-sodium chicken stock, or water
• 1 tablespoon minced fresh herbs, such as chives, chervil, or parsley
• Kosher salt and freshly ground black pepper

1. Heat oil in a large cast iron or stainless steel skillet over high heat until shimmering. Add mushrooms and cook, stirring and tossing occasionally, until well browned, about 4 minutes total.
2. Reduce heat to medium-high and add shallot and garlic (if using). Cook, stirring constantly, until fragrant, about 45 seconds. Add butter, soy sauce, lemon juice, and chicken stock or water and cook, swirling pan, until liquid reduces and morels are coated in a creamy sauce, about 1 minute. Stir in herbs, season to taste with salt and pepper, and serve immediately.

vegetable, morel mushrooms, shallot, clove garlic, butter, soy sauce, chicken stock, fresh herbs, kosher salt

Taken from www.seriouseats.com/recipes/2015/05/sauteed-morel-mushrooms.html (may not work)