Brown Butter Morel Mushrooms
Morel mushrooms have a strong meaty texture and they provide significant stores of nutrients, making them a healthy addition to any meal. This vegetarian recipe makes a great side or main dish.
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Mushrooms have been used in China and Japan for more than 3,000 years for medicinal uses such as to boost immunity and fight diseases such as cancer. The U.S. has only just begun the exploration of mushrooms’ health benefits in the last decade. Many compounds in mushrooms have been found to stimulate the immune system, boost intestinal flora and inhibit tumor growth. Predominantly, fungi have elements called terpenoids which help kill viruses and bacteria and apply anti-inflammatory effects.
More specifically, morels are known for improving cardiovascular health due to their high content of copper, vitamin E and potassium. They are also known for lowering the risk of prostate cancer due to their high levels of niacin and selenium.
1 lb morels (or other mushroom), rinsed and halved
4 Tbsp organic butter, unsalted
2 tsp fresh herbs of choice (sage, thyme, rosemary)
1/2 tsp celtic salt
- Heat large saucepan over medium heat. Add morels. Cook until mushrooms give up much of their liquid.
- In the meantime, in a separate saucepan, heat the butter on medium-high heat until it sizzles and brown flecks appear (watch closely, you don’t want black butter). Whisk the butter until a dark golden brown. Remove from heat. Add herbs if you desire to infuse the butter with more flavor.
- Pour the liquid from the morel pot. Reserve this for stock. Tastes amazing.
- Pour browned butter onto the morels and cook for 1 minute. Season with salt. Serve immediately.
- Calories 117
- Carbohydrate Content 2 g
- Fat Content 11 g
- Protein Content 1.1 g