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Author Notes: It is always a game to try and spot the first morel mushrooms that pop up along our driveway every spring. This is a great way to stretch an expensive, hard to find ingredient. —chez_mere
Makes 1/2 cup
- 1/2 cup butter, softened
- 8 ounces morel mushrooms, finely chopped
- 1 shallot, minced
- 3 teaspoons fresh thyme, minced
- kosher salt
- In a medium skillet, melt 1 Tbsp butter over medium high heat. Add shallots and morels and saute until mushrooms are browned and have released their liquid. Remove from heat; let cool. Mash into the rest of the softened butter along with thyme and a good pinch of salt (add more to taste). Congratulations! You now have a delicious compound butter that works excellently on grilled bread, steak, or asparagus. Or toss it with pasta and fresh peas. Even better, use it as the filling for an omelet along with chives, gruyere and a little sauteed spinach. Yum.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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