Servings: 4

8 ounces morel mushrooms (fresh or frozen) 8 ounces morel mushrooms (fresh or frozen)
1 tablespoon olive oil 1 tablespoon olive oil
¼ cup sherry or white wine ¼ cup sherry or white wine
1 teaspoon garlic (minced) 1 teaspoon garlic (minced)
3-4 sprigs fresh thyme 3 to 4 sprigs fresh thyme
2 tablespoons butter 2 tablespoons butter

Heat a saute pan over medium high heat
Add olive oil and when hot add mushrooms
Cook mushrooms without disturbing for 2 to 3 minutes then stir and cook for an additional 2 to 3 minutes until nicely browned. The mushrooms may be hard to determine they are browning due to their already brown color. The pan will begin to show browning from the mushrooms
Add wine and use a spatula or spoon to deglaze the pan. Be certain scrape up all the brown bits from the pan.
When most of the liquid has evaporated, lower the heat to low, add butter, garlic and thyme sprigs
Cook for 1 to 2 minutes, stirring often
Remove from heat, garnish with fresh thyme and serve hot

Morels can be left whole or sliced in half lengthwise. When they are small, I tend to leave them whole (1-2 inches) and slice larger ones in half.  Morels can be left whole or sliced in half lengthwise. When they are small, I tend to leave them whole (1 to 2 inches) and slice larger ones in half.
The morels will release a lot of water when you begin cooking them. Just let the liquid evaporate off while cooking.  The morels will release a lot of water when you begin cooking them. Just let the liquid evaporate off while cooking.
To use frozen, add the mushrooms while still frozen. They will thaw quickly in the hot pan.  To use frozen, add the mushrooms while still frozen. They will thaw quickly in the hot pan.
Morel mushrooms should be fully cooked before consuming  Morel mushrooms should be fully cooked before consuming