Yes, we have a secret Morel spot. This spot is located in our next-door neighbor’s front yard. When I came home tonight there was a pile of Morels on our porch. I remember our neighbor saying he gets Morels some years.
I brought these inside and as I was getting ready to snap some photos, the bell rang. It was our neighbor checking to see if we liked his gift of mushrooms.
The Morel is the one of the choicest Mushrooms, especially for the French. The Morel is the official State Mushroom for Minnesota. These flush in the spring and are very mysterious, being sometimes associated with fires, disturbed ground or certain trees.
I was taught that the Morel can be a “Bug House”, so I split these right away, wash and dry them.
If you don’t have a giant bone-in veal chop to put your sautéed Morels on, try this:
Sauté Morels in hot clarified butter. Add heavy cream, cooked fettuccine, shredded hard ripened cheese, nutmeg, pepper and some poppy seeds. I was originally shown this recipe with homemade, poppy seed fettuccine. If you decide to add a giant fist of lobster meat, add a splash of Amaretto too.
