What to do With Your Morels, Courtesy SRG


On Friday I dined at the Snake River Grill and took advantage of one of their daily specials. My husband and mother had the burger and got a side of morels to add to it. They said, hands down, they were the best mushrooms they had ever had. I know people have been finding them around town, and Executive Chef Jeff Drew offered to share the recipe with us. Make these if you have a secret stash. I went foraging this weekend to no avail.

srg morels


Recipe: Snake River Grill Morels

Instructions (This is more of a method than a recipe)

  1. Melt 2 ounces of unsalted butter in a very hot medium size saute pan.
  2. Immediately add the cleaned morel mushrooms and 1 teaspoon of kosher salt.
  3. Toss in the pan until mushrooms release their moisture.
  4. Add 3 ounces of dry sherry to the pan, and allow alcohol to burn off.
  5. Then add 4 to 5 ounces of heavy cream.
  6. Lower the heat and reduce the cream until it gently coats the cooked morels.
  7. Add a pinch of fresh tarragon.
  8. Taste again for salt.

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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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