SAUTEED MOREL MUSHROOMS
Heat oil in a large cast iron or stainless steel skillet over high heat until shimmering. Add mushrooms and cook, stirring and tossing occasionally, until well-browned, about 4 minutes total.
Reduce heat to medium-high and add shallots and garlic (if using). Cook, stirring constantly, until fragrant, about 45 seconds. Add butter, soy sauce, lemon juice, and chicken stock or water and cook, swirling pan, until liquid reduces and morels are coated in a creamy sauce, about 1 minute. Stir in herbs, season to taste with salt and pepper, and serve immediately.
1 tablespoon vegetable or canola oil
8 ounces morel mushroom, cleaned, trimmed, and split in half lengthwise
1 small shallot, minced (about 2 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon, optional)
2 tablespoons unsalted butter
1 teaspoon soy sauce
1 teaspoon fresh juice from 1 lemon
1/4 cup homemade or store-bought low-sodium chicken stock, or water
1 tablespoon minced fresh herbs such as chives, chervil, or parsley
Kosher salt and freshly ground black pepper