a spring time treat, these spongy specimens are only available from late march through late may. they have a unique flavor that is particularized by a crisp earthy bite and subtle nuttiness that is somewhat reminiscent of chestnut. there are many ways to prepare morels, however, i prefer to keep it simple and just saute them in a screaming hot pan with a little canola oil, salt and pepper. i picked up a batch of these suspicious 'shrooms last week and hobbled together a make-shift stir-fry with asparagus, jalapenos, scallions, ginger and garlic.
if you are looking for a more adventurous preparation, their curious nooks and crannies lend well to a light cream sauce and their hollow bodies just beg to be stuffed. keep in mind, however, that the more you modify morels the less distinct their flavor, and at upwards of $29/lb, that just doesn't make any sense.
© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/
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