Quote:
Originally Posted by wdfifteen
Butter, salt, low heat for a few minutes. Cook them separate from everything else because they taken on the flavor of anything they are near.
Found these and a bunch more in the front yard this morning. I was beginning to think we weren't going to have any this year. Butter and salt only for them..
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Your front yard might as well sprout gold! I'm _so_ missing morel season in northern michigan...
Butter, olive oil, maybe some dry sherry or white vermouth. Once done add more butter. Even white buttons are tasty that way.
For a mushroom-focused dish I like a creamless "cream of" mushroom (mostly buttons) pureed with some fancier ones sauteed on top as a garnish. If the fancy ones aren't fresh you can reconstitute dried ones (chanterelle, oyster, morel) with sherry or even brandy for an even more concentrated flavor.
I guess dinner's figured out tonight!