‘Shroom season

Summer is the season when some of nature’s best foods are on the table – crisp sweet corn, juicy peaches, lush tomatoes, and Copper River Salmon just to name a few.

For a brief patch of time during late spring through early summer, morel mushrooms sprout from forest floors and beckon us with their earthy succulence. Tedious to forage for in the wild and near impossible to cultivate and grow, the ever-elusive morel is the culinary gem of fungus among us.

Depending on what area you live in, you might be able to find them at your local farmer’s market, upscale grocery stores, or specialty markets like Spiceman’s F.M. 1410 in Dallas.

 

bagoshrooms

To eat your morels, simply give them a good rinse to wash off any surface dirt and pat them dry with a towel. Cut them in half lengthwise, keeping an eye out for dirt and sneaky worms inside (rare, but it happens).

Heat a sauté pan on low to medium-low heat and melt a pat of butter. Once the butter is frothy in the pan, add a little water. Then add the mushrooms, a pinch of salt, and cook for about 10 minutes (or longer if you like ’em crispy).

Duck breast with morel mushrooms and English peas at The Standard Grill, NYC.
Duck breast with morel mushrooms and English peas at The Standard Grill, NYC.

 

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