Adapted from Whole Living magazine and included in Katie's morels post on Ecocentric Blog.
A classic way to prepare morels is simply to sauté them in butter, allowing their complex, earthy flavor to shine through. Sautéed morels make a decadent pairing with steak, can be tossed in with some fresh pasta, or folded into risotto.
1 tablespoon butter
1 garlic clove, minced
1 teaspoon fresh parsley, chopped
1⁄4 to 1⁄2 pound morels, cleaned and sliced in half lengthwise
1⁄4 cup chicken or vegetable stock
1 tablespoon white wine
Salt and freshly ground black pepper
Melt the butter in a large sauté pan over medium heat. Add the garlic and cook until soft and golden.
Add parsley and stir for 30 seconds.
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.