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Aromatic, low-calorie sauteed morel mushroom with fiber and minerals.
In season: Spring · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Sauteed morel mushroom (70 g) has 22 calories. That works out to 31 calories per 100 g. It contains 3.6 g of carbs, 2.2 g of protein, 0.4 g of fat and 2 g of fiber. Its 0.4 mg of Copper covers 49% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 70 g
22
KCAL / 70G
Carbs
3.6g
· 1% DV
Protein
2.2g
· 4% DV
Fat
0.4g
· 1% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 33% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 22 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 3.5 mg | 0% |
| Total carbohydrate | 3.6 g | 1% |
| Fiber | 2 g | 7% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 70 g | 22 kcal |
| 1 tablespoon (chopped) | 12 g | 4 kcal |
| 3 piece (small) | 30 g | 9 kcal |
| 5 piece (medium) | 55 g | 17 kcal |
| 1 serving (small) | 90 g | 28 kcal |
| 8 piece (large) | 95 g | 29 kcal |
| 100 g | 100 g | 31 kcal |
| 1 serving (medium) | 140 g | 43 kcal |
| 1 serving (large) | 200 g | 62 kcal |
Calculated from 31 calories per 100 g.
To make sauteed morel mushroom, halve the morels lengthwise, clean them carefully, then cook in butter or oil until tender and fully cooked. Season toward the end with salt and pepper. Morels should never be served raw or undercooked.
Yes, sauteed morel mushrooms must be thoroughly cooked. Raw or undercooked morels can cause gastrointestinal illness, so cook them until tender throughout rather than relying only on browning the outside.
For sauteed morel mushrooms, slice each mushroom lengthwise to check its hollow interior for grit or insects. Brush off dry debris; if they are sandy, rinse briefly in cold water and dry them well so they do not steam in the pan.
Sauteed morel mushrooms have an earthy, nutty flavor and a savory aroma, with a pleasantly chewy texture when cooked properly. Their distinctive flavor is usually best showcased with simple seasoning, such as butter, salt, pepper, and herbs.
Sauteed morel mushrooms can be expensive because morels are seasonal wild mushrooms that are difficult to cultivate at commercial scale. They are also collected and cleaned by hand, and supply varies with local weather and harvest conditions.
Cook sauteed morel mushrooms until they are tender and fully cooked, and the liquid they release has mostly evaporated. Exact timing varies with their size and how crowded the pan is, so check doneness rather than using a fixed time alone.
Yes, dried morels work for sauteed morel mushroom. Rehydrate them in warm water, rinse away any grit, and cook them thoroughly; strain the soaking liquid through a fine filter if you want to add its mushroom flavor to a sauce.
Store leftover sauteed morel mushrooms in a covered container in the refrigerator soon after cooking. Reheat them until steaming hot throughout before serving, and discard them if they have been left out for a long time or smell off.
Sauteed morel mushrooms pair well with roasted meat or poultry, fish, eggs, pasta, and crusty bread. Their earthy flavor also works with fresh parsley or a little lemon; keep other flavors restrained so they do not overwhelm the mushrooms.
Only use wild morels for sauteed morel mushroom when they have been identified with certainty by someone knowledgeable. Poisonous mushrooms can resemble morels, and a photo or casual visual check is not enough to establish that a wild mushroom is safe.
Vitamins
B2
0.15mg · 12% DV
B3
1.61mg · 10% DV
B5
0.31mg · 6% DV
B6
0.1mg · 6% DV
Minerals
Copper
0.44mg · 49% DV
Iron
8.54mg · 47% DV
Phosphorus
136mg · 19% DV
Manganese
0.41mg · 18% DV
Potassium ⭐
288mg · 8% DV
Sodium
3.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 22 calories in 1 cup (chopped) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sauteed morel mushroom is made by cooking morels in a pan, usually with a little fat. These distinctive, honeycomb-capped mushrooms are prized as a springtime find in parts of Europe and North America, and are also enjoyed in Turkish cooking as kuzu göbeği. Their aroma is earthy and rich, while sautéing leaves them tender with a pleasantly substantial bite.
Serve them on toast, alongside meat, or stirred into eggs; a simple preparation lets their flavour stand out. They are low in calories and provide fibre, so they can add substance to a meal without making it heavy. Morels should be cooked thoroughly rather than eaten raw; use modest oil and finish with herbs for a lighter plate.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.