Morelamania

Over the past few weeks, my great white hunter 'caught' about 3 dozen morel mushrooms or more.  For those not in the know..morels are seasonal, usually only about 1-2 weeks in the spring.  People guard their 'hunting' spots with their lives.

The taste of morels is divine.  However, most midwesterners think that the best way to eat these delectable morsels is to douse them in flour and fry them up.

No.  NoNONONONONO.  You don't take something that shows up once a year for two weeks and turn it into a chicken mcnugget.  (sorry, mcdonald's don't sue me)

Morel cream sauce (with madeira and shallots) is divine, pour it over some pan seared chicken and bake…oh, my. Heaven.

We tried grilling the morels.  Basically, we decided you are just steaming them because the suggestion was wrap them in foil.  However, with a little parmesan on top.  YUM.  Add a perfectly gilled filet and some roasted baby jewel potatoes.  Voila!

my plate needs a bit of culinary color, methinks

Next morning, after seeing a recipe in the paper.  Toasted sour dough with goat cheese, roasted asparagus, sautéed morels and poached egg.  

Last night,  pasta with morel/shallot/pea buerre blanc.  Tim tried to crisp up some Canadian bacon to add to it, but not recommended.  Not fatty enough, it just turns into jerky.  But if we had some pancetta on hand……

At our last batch for breakfast tomorrow.  What to do, what to do….