Tis the time to get out the dried Morels. I have been digging in after the holidays and enjoying the dried Morels I had stocked for the off season. It won’t be long till the season rolls around again. Hope this year was as good as last. Enjoy the off season Morels and the new ones are on there way real soon.
It is also full of folksy advice like the best way to carry morels while hunting (in a cloth bag) and the best way to store them (sauté in butter and freeze in plastic bags). He even includes several of his wife’s best morel recipes. …
See the rest here: Review of the Day: How to Find Morels
Chef Carlos Ysaguirre takes more of a minimalist route at this Andersonville spot, putting quarter-bunches of morels in company with their royal trumpet and hen of the woods brethren, letting them “speak for themselves” in his wild …
See more here: More Morels, Please: Food: Gavin Paul: CenterstageChicago.com
These are just some of the alluring flavors that characterize the morel mushroom, a staple of spring menus across the city. The honeycomb-shaped delicacies start popping up mid-April in golden hues, darkening to a bark-brown peak in May …
Excerpt from: More Morels, Please
Local chefs are willing to share their morel recipes – just not their morels.
Read this article: In Food: Foodies cling to morels
You have me searching for my morel recipes. I got one from a lady in Michigan. Morels, cream and white wine. Makes a great gravy to pour over chops, steaks and such. I will keep looking, but you may have to experiment. …
View post: Vermont Morels – May 20, 2008 : Morels Blog – Morels and Mushroom …
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Ducks, Drag Polo, Morels and the Wrong Kind of Mindless Crap
Of course, already the morel recipes are coming in… Actually this isnt a question-just a comment. Morel mushrooms are also wonderful breaded and deep-fat fried. Clean them, soak them in salt water over night-drain them, dip them in an …
Read more here: Ducks, Drag Polo, Morels and the Wrong Kind of Mindless Crap