It’s Morel Mushroom Season!

Morel hunting season is finally here! Those who know me well know that morel hunting is not just a hobby but an obsession for me. I know that I am not alone in my quest to find this elusive spring, seductive, yet humble, delicacy. Morel madness is everywhere! People from all over grab their mesh sack, walking stick, compass, and knife, and head to the woods to check their favorite “honey hole “to see what kind of morel crop will spring up this year. Some people just enjoy a walk in the woods and have only a few spots to check. Others take their search to the next level and take days off work, beg complete strangers to hunt on their property (or simply trespass), jump out of the car when spotting the perfect dead elm tree, or become incredibly evasive when asked about their hunting spots. 

Crazy is a good word for this kind of behavior. Never has there been such a craze over this a certain kind of edible object. For the last week or so, I have witnessed generous friends become not-so-generous. I have heard lies from individuals that would, under normal circumstances, never stretch the truth. This morel mushroom craze is affecting everyone, and nobody wants to share! I, too, am guilty of this craze and I do not know why. The good mushroom hunters become quiet when the conversation starts, the bad mushroom hunters cannot ask enough questions about where to find them, and the lazy mushroom hunters always want everyone else’s freshly picked gems.

Your reward after a day of hunting for morels is eating them. Now I know all the purists say that the only way to prepare morels for eating is to simply sauté them in butter, but there are so many other ways to enjoy them. Serve morels alongside grilled or broiled steaks or use them to stuff a tenderloin. Dice them into your favorite creamy pasta sauce or risotto. Sprinkle them over pizza. I have actually had them served on a sandwich with peanut butter and it was delicious! Of course, always make sure that your morels are cooked thoroughly.

Here are just a couple of ways that I like to prepare morel mushrooms. Both recipes are simple to make and are perfect for a light springtime dinner.

Morel and Asparagus Fettuccine

• 5 or 6 fresh morel mushrooms slice in half lengthwise

• 1 lb. fettuccine

• ¼ cup olive oil, plus more for drizzling

• 3 tbsp. unsalted butter

• 6 garlic cloves, thinly sliced

• 3 medium shallots, finely chopped

• 1 bunch asparagus (1 pound), ends trimmed and cut into 1-inch pieces

• ¾ cup vegetable stock

• ½ cup heavy cream

• Juice and zest of one lemon

• Kosher salt and freshly ground pepper, to taste

• ¼ cup grated parmesan cheese, plus more for serving

Cook fettuccine in boiling salted water for 10-12 minutes then drain and keep warm. Meantime, heat oil and butter in a 12-inch skillet over medium-high heat. Add garlic and shallots; cook, stirring occasionally, until golden, about 4 minutes. Add morels, asparagus, and stock, bring to a boil. Cook, covered, until asparagus is tender, about 3 minutes. Uncover, add cream, and cook until slightly reduced, about 3 minutes.

Remove from heat and add pasta, juice, zest, salt, pepper, and cheese. Toss until evenly combined. Drizzle with more olive oil and sprinkle with more cheese if you like.

Salmon with Morels

• 3 cups morels, sliced lengthwise

• 4 large salmon fillets (portion sized, 8oz or so)

• 3 tablespoons butter

• 3 cloves garlic

• 1 cup white cooking wine

• 2 tablespoons lemon juice

• Salt and pepper to taste

Melt the butter in a large skillet over medium heat. Add the garlic and cook for one minute. Next add the morels and cook until they are just beginning to brown.

Pour in the wine and cook until it has almost evaporated, stirring frequently. Transfer the mushrooms to a bowl when finished.

Arrange the salmon fillets skin side down in a broiler pan and sprinkle them with lemon juice. If you like, you can add a little butter on top of each one.

Broil, without turning, until cooked through. Check them after 6 minutes but you may have to go a little longer.

Once finished, remove the salmon from the broiler and add any desired salt and pepper. Spoon the morels over each fillet.

Serve friends with wine to show them what an amazing cook you are!