My family has a property in Richland Center, WI where we go Morel hunting every spring. They are a fussy, tricky thing to locate, because they only grow in really specific conditions: south facing slopes on spongy ground, under dead elm trees, in May when the soil reaches 55 degrees. Since they are so rare and hard to see, they are a blast to find! I have gone a few times this year with my mom - the first time out we found 180 of them!
|Wahoo!! Fresh morels from the forest floor.|
First and foremost: You have to soak these guys for about an hour before you prepare them. Lots (like a billion) of little weird creatures live inside one morel, so soak them in a bath of salted water. You will be amazed by what emerges! When I prepare them, I lightly saute them with asparagus, freshly chopped garlic and shallots, a little salt and pepper - TO DIE FOR. You don't have to do much; they are wonderful on their own.
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