• 8oz or more morel mushrooms
• 4 cloves garlic minced
• 1 tablespoon olive oil
• 3-4 sprigs fresh thyme
• 2 tablespoons salted butter
• White whine or cooking sherry to deglaze

Method

• Heat a sautee pan over medium high heat

• Add oil. Add mushrooms when oil becomes hot.

• Cook mushrooms without disturbing for 2-3 minutes. The stir and cook an additional 2-3 minutes until nicely browned. A good rule of thumb is the mushrooms are browned when the pan starts to show signs of browning.

• Add 1/4 cup of wine or sherry and use a rubber spatula or wooden spoon to deglaze, scraping up the browned bits from the pan’s surface.

• When most of the liquid has evaporated, reduce the heat to low and add the garlic, butter, and thyme.

• Cook for 1-2 minutes with continuous stirring.

• Remove from heat and serve hot on plates with a garnish of fresh thyme.