Local, wild morel mushrooms are treasured like gold and every spring fungi enthusiasts rush out to scope their secret spots, looking for the first signs of this delicacy!
Morels fruit in two types of habitat. In areas where they are naturalized, they fruit every year. It is usually a grassy area where natural composting occurs or along a stream where leaves drop to give them food.
(Photo from the Outdoor Life)
The other type of habitat is disturbed areas, such as logged or burned areas, where the morels will come up only once because there is no continuous source of food. But sometimes we get really lucky and even find morels in our backyards where new grass has been planted, thus disturbing the soil.
Predicting where and when these jewels will appear is the real art. If you’re not an experienced picker then you need to join a mushroom interest group or find an experienced picker to go with, but most fungi hunters keep their spots pretty secret.
Check out the Puget Sound Mycological Society to learn about field trips and more about our NW wild mushrooms. Or visit your local farmers markets for local forager’s finds.
And if you’ve been out foraging then you deserve a little splurge – as cream and morels are so amazing together! Try out Morels in Cream Sauce, it’s good on anything! From chicken to halibut to salmon, to crostini … yum! Happy Spring! – Kathy
Morels in Cream Sauce
I also like to add a squeeze of fresh lemon and zest to pop the flavor.
Makes about 4 – 6 servings
2 Tbsps. olive oil or butter
1/2 lb. fresh morels, cleaned and sliced
1 chopped shallot
1 cup dry white wine
1 cup whipping cream
2 Tbsps. butter (optional)
salt & pepper to taste
snipped fresh chives
Heat skillet on medium-high to high, add oil, then mushrooms and shallot. Saute for 1 minute, then add the wine. Continue cooking over high heat until the wine is reduced by half. Then add the cream and reduce by half. Reduce the heat to low, add the butter, and season with salt and pepper to taste. Cook until thickened. Sprinkle with chives.
Serve as an appetizer with fresh, crusty bread for dipping, or serve atop sauteed chicken breasts or your favorite fish or seafood.
Recipe by Kathy Casey Food Studios®.
