Morels with Mint, Peas, and Shallot

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

Morels with Mint, Peas, and Shallot Morels with Mint, Peas, and Shallot
Preserved lemons brighten this simple combination of morels, spring peas, and mint.
Yield: serves 6


  • 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


  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.