1. Clean your morels. I don't wash them, I just brush or shake off any dirt or bugs. Cut the bigger ones into more manageable size. The little ones are fine as is. Chop up some green onions, too, if you like.
Heat some olive oil in a heavy pan. Or melt some butter. Or both.
Dump in your mushrooms and your onions and saute. Add a sploosh of white wine.
That's pretty much it. Okay, so it wasn't all that complicated. They are so delicious all by themselves, I hate to do too much with them.
4 comments:
A sploosh? Is that metric? Like 65 mL equals a sploosh?
I really like that word. And the morels look quite tasty.
Looks and smells delish! Thanks for the smellovision!
And I like the part about scraping off any bugs...
YUMMMMMMMMMMMMMMMMMMMMMM!
All you need is a nice t-bone underneath.
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