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Sautéed Fresh Morels

(recipe, John Taboada)

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  1. 5 oz. morels (or any other smallish wild mushroom)
  2. 2 large shallots, sliced
  3. 1 small garlic clove, chopped
  4. 3 Tbsp. olive oil
  5. Salt and pepper
  6. ½ cup chopped parsley
  7. Lemon juice


  1. Place all the ingredients except the parsley and lemon in a deep sauté pan. Cook over medium-high heat, tossing the mushrooms occasionally. When the mushrooms are cooked, toss with the parsley and finish with a sprinkle of lemon juice.