Since my planned post was a giant snooze, thank god c stepped in with some food porno on her Facebook page. This time in the form of the mighty morel mushroom.
They stumbled upon what appears to be a forest of fungus on the way to visit family in Southern Minnesota. (What happened to Oregon morels? c&s usually put a pound on our doorstep… Did I miss the whole season?)
While some are getting partially dried then frozen for future use, some gave their life for dinner: lightly dusted in flour, sauteed in butter, shallots, Italian parsely, with a shot of heavy cream. “Died and went to heaven!” sez c. And today, more went into an omelette with shallots and mozzarella, with a fried tomato on the side.
And I had oatmeal.
If anyone needs more recipes, here’s a site dedicated to “The Great Morel“. I’ve never had them battered and fried, but their platter of golden crisp morels looks pretty freaking amazing. And for something a bit more sophisticated, bb dishes up a poster child of spring, Morel & Fava Risotto. Oh the creamy deliciousness….