4032 The Cooking of Morels

Wash and drain the morels; leave the small ones whole and cut the large ones in two or three pieces. Drain them well, then place in a pan with 50 g (2 oz) butter, the juice of 1 lemon and a pinch of salt and pepper per 500 g (1 lb 2 oz) morels.

Bring to the boil and cook for 10–12 minutes. It should not be overlooked that the cooking liquor from the morels should always be reduced and added to the sauce which is to accompany them.