Thursday, May 9, 2013

Morels with Madeira

Morels with Madeira

I loooove mushrooms.  Last Sunday, I was lucky enough to take home some fresh wild Morel mushrooms!!!  The Morel season is typically from early to mid April to mid-June, so small window.  You have no idea how excited I was. 

Morels have a unique flavor: nutty, meaty, earthy, and smokey, all combined.  For that reason, they pair well with Madeira, and like most mushrooms, also with cream-based sauces.

The recipe below is from Thomas Keller's book ad hoc.


  • 24oz fresh wild Morel Mushrooms
  • 4 Tbsp Butter, unsalted (do not sub, the flavors are best brought out by butter)
  • 2 Tbsp Shallots, finely chopped
  • 1.5 Tsp fresh Thyme, finely chopped 
  • 1/4 cup Madeira
  • Sea Salt and Pepper

  1. Gather all ingredients.  Trim the bottom of the Morel stem.  Wash the morels carefully in a bowl of warm water to get rid of all the dirt.  Do this right before cooking them.  Drain and dry with a paper towel.  Repeat the washing as necessary until the water is clear.
    2. Ingredients

    3. Fresh wild morels
  2. Heat the 4 Tbsp butter in an enameled skillet (or a very large skillet) over medium heat.  
  3. When the butter foam begins to subside, add the 2 Tbsp of finely chopped Shallots and cook until translucent (about 2 minutes).
  4. Add the 1.5 Tsp of finely chopped fresh Thyme and 1/4 cup Madeira.  Bring to a simmer, and simmer, adjusting the heat as necessary, for about 2 minutes to burn the alcohol off.
    4. mmm flavored butter.
  5. Add the Morels and sprinkle with sea salt.  Cook over medium heat, stirring often, until tender (about 6 minutes).
  6. Serve and enjoy!  I pretty much transferred the morels over to the bowl, snapped the photo, and ate it all.

5. Morels with Madeira

Now's the season to get them fresh!  If I get some fresh ones again, I'll probably stuff them.  Hope you enjoy them as much as I do.

Related Recipes: Sauteed Mushrooms & Variations | Roasted Chicken with Black Truffle and Porcini Mushrooms | Truffle Omelette