Savory Simplicity: Sauteed Morel Mushrooms with Garlic and Herbs

Morel mushrooms are a prized spring delicacy known for their rich, earthy flavor. This recipe keeps things simple, allowing the natural taste of the morels to shine. Sauteed with a touch of garlic and herbs, finished with a hint of lemon and soy sauce, these mushrooms are a perfect side dish or light lunch.

Here is a recipe for Sauteed Morel Mushrooms with a simple garlic and herb sauce:


  • 1 tablespoon vegetable or canola oil
  • 8 ounces fresh 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 unsalted butter
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh juice from 1 lemon
  • ¼ cup homemade 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.
  2. Add mushrooms and cook, stirring and tossing occasionally, until well browned, about 4 minutes total.
  3. Reduce heat to medium-high and add shallot and garlic (if using). Cook, stirring constantly, until fragrant, about 45 seconds.
  4. 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.
  5. Stir in herbs, season to taste with salt and pepper, and serve immediately.


  • Morels are known for their earthy flavor, so be sure to not overpower them with too many strong ingredients.
  • You can substitute dried morels for fresh morels. If using dried, soak them in hot water for 20 minutes before using, then rinse and chop them.
  • Be sure to clean your morel mushrooms carefully, as dirt and debris can hide in the crevices.
  • This recipe is a great starting point for morel mushrooms. You can add other ingredients to it, such as shallots, garlic, thyme, or cream.