Sauteed Morel Mushrooms | Midwest Living

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Sauteed Morel Mushrooms

Sauteed Morel Mushrooms

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  • Makes: 10 to 12 servings
  • Prep 10 mins
  • Cook 3 mins
  • Stand 30 mins

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  • 1 pound fresh morel mushrooms
  • All-purpose flour
  • 1/2 cup butter or margarine


  1. To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse, and repeat two more times.
  2. Pat mushrooms dry. Trim ends of stems, if necessary. Slice mushrooms lengthwise in half, or quarter large mushrooms. Toss with some flour to coat.
  3. In a 12-inch skillet, melt the butter or margarine over medium heat. Add mushrooms and cook for 3 to 4 minutes or until golden brown, gently stirring occasionally. Serve warm. Makes 10 to 12 side-dish servings.

Nutrition Facts

(Sauteed Morel Mushrooms)

Servings Per Recipe 10, chol. (mg) 26, Riboflavin (mg) 0, Fat, total (g) 11, Thiamin (mg) 0, carb. (g) 3, pro. (g) 2, vit. A (IU) 340, iron (mg) 0, cal. (kcal) 106, Potassium (mg) 167, sugar (g) 1, sodium (mg) 101, Polyunsaturated fat (g) 1, Folate (µg) 4, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 3, sat. fat (g) 6, Niacin (mg) 2

Comments (1)

galligal3 wrote:
We like to crush up saltine crackers instead of using flour and do an egg bath then into the saltines then the hot skillet full of butter. We stand at the stove and eat them piping hot from the skillet.

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