Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year.
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/4 to 1/2 pound morels
- 1/4 cup Chicken Stock to Make 1 1/2 Quarts (http://www.wholeliving.com/130403/chicken-stock-make-1-12-quarts), or low-sodium canned
- 1 tablespoon white wine
- Kosher salt and freshly ground black pepper
- Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.
- Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.
- Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.
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