Morels with Mint, Peas, and Shallot

  • Serves

    serves 6


Richard Kuo of New York City's Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish.


  • 2 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 shallot, roughly chopped
  • 8 oz. fresh morels, cleaned and trimmed
  • 8 oz. snow peas, trimmed
  • 8 oz. sugar snap peas, trimmed
  • 1 cup fresh peas
  • 34 cup mint leaves, roughly torn
  • 2 tbsp. minced preserved lemon peel
  • 1 tsp. kosher salt


Step 1

Heat butter and oil in a 12" skillet over medium-high. Cook shallot 1 minute. Add morels and snow and snap peas; cook 2 minutes. Add fresh peas; cook until morels are tender, 2–3 minutes. Stir in mint, preserved lemon, and salt.

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