Morel mushrooms are a real treat! They are typically only available fresh in the spring or the early summer from either farmer’s markets, or high end grocery stores. I am lucky enough to have a grocer that carries these wonderful mushrooms at this time of year. I like the simplest preparation possible, drizzled with golden Hollandaise Sauce and sprinkled with a bit of chopped egg to finish.
- 1 recipe Hollandaise Sauce
- 10-12 whole fresh morel mushrooms cleaned
- 10-12 spears medium sized asparagus
- 2 tbsp unsalted butter
- 2 medium clove garlic grated
- 1/3 medium lemon juiced
- 3-4 sprigs fresh thyme leaves only
- 1 hardboiled egg, chopped
- kosher salt and freshly ground black pepper
- Gather ingredients before starting the recipe.
- Cut one inch from the bottom of asparagus.
- Place prepared asparagus in a microwave safe dish, rinse under cold running water, drain and cover with cling wrap. Cook on high heat for 1-2 minutes, or until the asparagus is firm tender.
- Remove cling wrap and rinse under cold water to stop the cooking. Drain and set aside until ready to use.
- Soak morel mushrooms in cold water, making sure that the morels fill up with water.
- Swish around and fill and empty the mushrooms a couple of times to get the grit out. Then turn upside down on a paper towel and reserve until ready to sauté.
- Melt butter in a small skillet over medium heat. Add grated garlic and thyme leaves and cook until the garlic softens, do not brown.
- Add mushrooms and toss in the butter until evenly coated. Cook for about 2 minutes, squeeze in lemon juice, combine, then remove mushrooms to a plate. The mushrooms should not be mushy and still hold their shape.
- Transfer cooked asparagus to butter and toss to combine.
- Prepare Hollandaise Sauce.
- Place asparagus spears on the bottom of the plate, top with morels, either drizzle with hollandaise sauce or serve on the side and garnish with chopped egg.
- Serve immediately.