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Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 8


  • 2 ounces dried or 1/4 pound fresh morel mushrooms
  • 2 tablespoons organic butter
  • 1 pound fresh sugar snap peas trimmed
  • 1 red bell pepper sliced
  • 1/4 cup sliced shallots
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped organic fresh thyme


Rehydrate mushrooms according to package directions. Gently rinse morels to remove any grit; pat dry with paper towels. Cut large morels in half or quarter; leave smaller morels whole.

In large skillet over medium-high heat, melt butter. Add in mushrooms and bell peppers. Sauté for 2 minutes.

Add in snap peas, shallots and garlic. Salt and pepper to taste. Continue sautéing until snap peas are crisp-tender (about 3-5 minutes).

Remove from heat and toss with fresh thyme.