Morels are spring mushrooms with honeycomb caps, foraged in the highlands of Karaman and Konya in April and May. They have an earthy, nutty aroma. Cleaning takes time because soil and insects collect in the honeycomb cavities. Cooking is quick, but they must never be left undercooked; morels should be eaten only when thoroughly cooked.
Sautéed Morel Mushrooms | Karaman-Style Morels with Butter
Morels are spring mushrooms with honeycomb caps, foraged in the highlands of Karaman and Konya in April and May. They have an earthy, nutty aroma. Cleaning takes time because soil and insects collect in the honeycomb cavities. Cooking is quick, but they must never be left undercooked; morels should be eaten only when thoroughly cooked. dadagastro.com
4 servings 25 min + 25 min Easy
Step by Step
How to make it?
1
Clean the Mushrooms
14 min
Cut each mushroom in half lengthwise and check the hollow interior. Clean the honeycomb cavities with a soft brush, then soak the mushrooms in warm salted water for 5 minutes. Rinse twice and leave them in a colander to drain. Do not soak them for too long; they will absorb water and boil in the pan.
2
Cook Off the Liquid
10 min
Heat a pan without oil, add the drained mushrooms, and stir them over medium heat. They will release liquid; wait until it has completely evaporated. If you add fat at this stage, the mushrooms will steam instead of sauté.
3
Add the Onion
6 min
Add the butter to the pan and let it melt. Add the diced onion and cook, stirring, until translucent. Add the crushed garlic during the last 30 seconds.
4
Sauté Together
12 min
Add the salt and black pepper and sauté over medium heat for 10 more minutes; do not shorten this time, which is needed to cook the mushrooms thoroughly. When the edges turn golden, turn off the heat and sprinkle with chopped parsley.
Reminder
Never eat morels raw or undercooked; cook them thoroughly for at least 10 minutes. Use foraged mushrooms only when you are certain of their source: poisonous false morels resemble true morels but have brain-like, convoluted caps. If you are unsure, make this with cultivated mushrooms instead.
Nutritional Values · 1 serving
Values are estimates
195 kcalCalories
3.5 gProtein
7 gCarbohydrate
17 gFat
2 gFiber
3 gSugar
620 mgSodium
10.5 gSaturated Fat
Protein 7% Carbohydrate 14% Fat 78%
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Kuzugöbeğini asla çiğ tatmayın ve iyice pişirin. Suyunu çektirme adımını atlayıp soğanı erken atınca mantar haşlanıyor. Mantarları temizlerken suya batırmayın, süngerimsi yapısı suyu içine çekiyor ve tavada o suyu geri salıyor.
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