Local Morel Mushrooms Sautéed in Lavender Butter
Serves 6
6 c. morels, cleaned, bigger ones cut in half
1 medium onion, diced
1 tsp. lavender, dried
2 cloves garlic, smashed
3 sprigs fresh thyme
½ lb. unsalted butter
½ c. dry white wine
2 c. vegetable stock
salt and white pepper, to taste
Melt butter over medium heat in a large sauté pan. Do not brown the butter. As butter melts, add onions, season, stir, and allow to sweat for 3 minutes. Next, slowly add morels, lavender, and smashed garlic cloves. Stir to coat mushrooms with the butter. Season with salt and pepper, to taste. Sauté for about 7 minutes, or until mushrooms start to lightly brown and release their juice. Add white wine, then vegetable stock. Lower flame and cover pan. Allow to cook for another 10 minutes. Remove garlic cloves before serving. Pour over creamy polenta (make according to package instructions).
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