Decadent Morel Mushrooms

Saucy Peanut's Pick
Decadent Morel Mushrooms truly are decadent, so saddle up and prepare for a wild ride into a world of umami-richness. With earthy, roasted meat and nutty tones, morel mushrooms are the true outlaws of gourmet delight. These forest treasures bring a unique and luxurious flavour to your table that’s hard to match. Their firm, chewy texture provides a satisfying bite, making each mouthful a celebration of taste. They’re a great addition to pasta and are best when sprinkled on as a topping. Their versatility means they can elevate any dish to extraordinary heights, including potatoes, rice, or salad, making these mushrooms most wanted for a reason.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Tasty Addition
Cuisine Canadian
Makes 4 X 3 TBSP
Calories 66 kcal
Video
Ingredients
  
  • 4 cups whole morel mushrooms (225 grams or half a pound)
  • 3 cloves garlic
  • 2 tbsp vegan butter or olive oil
  • 1 tbsp lemon juice (about ½ lemon)
  • 1 tsp Spike all-purpose seasoning or Old Bay seasoning
  • freshly ground black pepper to taste
  • ½ tbsp minced parsley leaves + a few leaves for garnish
Instructions
 
  • Chop 4 cups of morel mushrooms into pieces and mince 3 garlic cloves (about 1½ tsp)
    4 cups whole morel mushrooms, 3 cloves garlic
  • Place a large frying pan on medium-high heat and add 2 tbsp vegan butter. Once hot, add chopped morel mushrooms, minced garlic, 1 tbsp lemon juice, 1 tsp Spike seasoning and freshly ground black pepper. Cook until mushrooms brown and start to become tender (10–15 minutes).
    2 tbsp vegan butter, 1 tbsp lemon juice, 1 tsp Spike all-purpose seasoning or Old Bay seasoning, freshly ground black pepper
  • Add ½ tbsp minced parsley leaves and stir until combined. Serve immediately or store in an airtight container for up to 5 days.
    ½ tbsp minced parsley leaves
Breakout Trick
Note, the mushrooms reduce in size significantly when cooked.
Double or triple the recipe and freeze it for easy use in the future.
Nutrition
Calories: 66kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 220mgPotassium: 289mgFiber: 2gSugar: 1gVitamin A: 310IUVitamin C: 3mgCalcium: 33mgIron: 8mg
Keyword Gluten-Free, Has Iron, Nut-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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