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I love the look of morel mushrooms. Their “honeycomb” caps make them the perfect ingredient to add in foods like pasta because the pockets fill up with delicious sauce – yum. Unlike button and shitake mushrooms that can be found almost year-round in grocery stores, morel mushrooms are very specific to Spring and because finding them is quite difficult, harvesting this earthy vegetable has become a bit of a hobby for some people.
Finding the right ones to purchase or pick is as easy as making sure they smell fresh and like the earth – of course! Pass on ones that have spots and bruising; you want the best mushroom for your meal and money.
Just like other mushrooms, do not submerge morels in water. Use a damp cloth to remove any dirt. If you are not using them right away, store these earthy morsels – unwashed – in a paper bag in the refrigerator for no more than three days. That’s right, these guys need to be eaten quickly.
Now, what to eat them with or how to prepare them? Here are some ideas.
