Sautéed morels & scrambled eggs recipe

Prep time: 30 min

Cook time: 20 min

Serves: 4


1 package or 20g Wild Origins morels
200 ml water
30 g butter
30 ml extra virgin olive oil
1 shallot
2 cloves garlic
2 sprigs fresh thyme
salt +pepper
100 ml dry white wine


Bring water to a boil and pour over the Wild Origins morels, let soak for 10 minutes.
Separate morels from their soaking liquid. Peeled and mince shallots and garlic. Heat a medium skillet over medium to high heat. Add olive oil and morels, sauté for 10 minutes. The morels should caramelize a bit and begin to pop. At this point add the butter and cook for an additional 2 minutes. Add the shallot garlic and thyme, cook for another 2 minutes and deglaze with wine and morel soaking liquid, reduce until dry, season with salt and pepper and serve. To make a cream sauce add 500ml whipping cream and reduce by half. To make scrambled eggs mix 8 eggs with 100 ml whipping cream, salt and pepper. Scramble them in the same pan you cooked the morels in.