Morel hunters are out this week, peering downward at tree trunks with hopeful, trained eyes, trying to find that delicious fungi. Morel mushrooms are so delicious when you can find them fresh from the forest, cut them up, and cook them in some fat. In fact, the more fat you can find for those morels to soak up, the better.
Get Some Morels at Green City Market
Green City Market farmers are touting morels for this weekend — the last weekend for Green City’s indoor market — but get there early. Morel hunters in the city aren’t as gentle as their countryside counterparts, and they’ll snatch up those morels as soon as they’re set out!
To prepare those morels, you can do something as simple as fry them — gently — in some rich butter and season with fresh sea salt and cracked pepper. Some people fry them in batter, but I think that just takes away from the morel’s character. Keep it simple, and let those honeycomb-like morels soak up some simple butter or a great red wine reduction.
In fact, if you’re lucky enough to find some morels at the market this weekend, buy a nicely marbled steak and sear it in a pan in both sides, then place the steak in the oven at a low temp and cook until it reaches a legitimate (but just barely) medium rare. Also buy a really lovely bottle of burgundy and deliver a cup of it into the pan juices and make a nice quick reduction, finishing it off with some salt, pepper, and some really fatty Irish butter. In a separate pan, toss your morels with some more of that butter, salt, and pepper — OK, and onions if you really want them — and pour the morels and sauce over your steaks. Serve with some crusty bread for slopping up the sauce.