While our marinated morel salad recipe uses the acidity of two different vinegars to “brighten up” morels’ earthiness, this recipe poaches morels in butter for a truly decadent result.  Dried morel mushooms can be substituted for fresh in this recipe, and they will still taste very good, but the texture will not be as tender as if you’d used fresh.

Butter Poached Morels
Makes 4-6 servings
Beurre Fondue
1lb fresh morel mushrooms or 2 oz dried morel mushrooms

1.  If using dried morels, reconstitute them, otherwise skip to step 2.

2.  Make a pot of beurre fondue.

3.  Add the morel mushrooms and poach on low heat until tender (about 10 minutes for fresh).  Keep the poaching liquid just below a simmer.  The beurre fondue should not be bubbling, as this can cause it to break.

4.  Remove the morels from the pot with a slotted spoon and serve while hot.  Serve with crusty bread.

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Morel Mushroom Recipes
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