Each spring, around the time of opening fishing, when the ferns begin to pop up, we head out with our mesh gathering bags to hunt for morel mushrooms. We have a special spot down the road that is nearly guaranteed to give us a few of these delectable little fungi.
Yesterday, about an hour before supper, I decided it was high time we visited our secret hunting ground. We spent about half an hour of careful search & brought home enough mushrooms to complement our dinner.
So if you find yourself with a few of these precious mushrooms, please: eat them plain, cooked in butter & seasoned with salt and pepper. Don’t put them in a soup or pasta dish. They are far too good by themselves. Or with bleu cheese. Yes — Bleu Cheese!
TO COOK MOREL MUSHROOMS
- Morel Mushroom
- Salt & Freshly Ground Black Pepper
1) Cut the mushrooms in half lengthwise & remove any dirt or bugs.
2) In a medium skillet, melt a generous amount of butter. Add the mushroom & season with salt & pepper to taste. The mushrooms with release their “juices” and the skillet will become saucy.
3) Cook until most of the liquid is gone & the mushrooms begin to darken. Transfer to a serving bowl and eat/devour immediately.
20 Responses to “A-Hunting We Did Go…”
Hey there! I also discovered your blog through Tastespotting. I bought some morels from the grocery store recently (at $40 a pound!) and read that I should cut them in half, soak them, and then rinse them. I rinsed them pretty thoroughly to remove all of the sand and dirt, but when I took a bite of the cooked morels, they were still realllly gritty. I was so bummed and had to throw them out. Any help would be awesome!