Brandy-Soaked Morel Mushrooms with Garlic Butter

An elegant, flavor-packed preparation that brings out the deep, earthy richness of Oyster Creek dried morels—perfect for elevating eggs, pasta, or steak.

Ingredients

1 oz Oyster Creek dried morel mushrooms
1/2 cup brandy
2 tbsp butter
2 cloves garlic, minced

Instructions

Rehydrate the Morels
Place dried morels in a bowl and cover with warm brandy. Let soak until softened (about 15–20 minutes).
Strain & Prep, Remove the morels, gently squeezing out excess liquid. Reserve the brandy for cooking.

Sauté
In a skillet, melt butter over medium heat. Add garlic and sauté briefly until fragrant. Add morels and cook for about 4 minutes, allowing them to develop a rich, slightly crisp edge.

Deglaze with Brandy
Carefully add the reserved brandy to the pan. If it flames, allow it to burn off naturally. Simmer briefly to concentrate the flavor.

Serve
Use immediately over eggs, folded into cream sauces, or paired with steak or roasted meats.