It’s morel season and we’re lucky enough to have these lovely little fungi popping up in our backyard. There is something very satisfying about being able to walk into the yard, pick something up off the ground, cook it, and eat it. Especially when it is as delicious as a morel mushroom.
Mushrooms are fascinating to me. They are beautiful and strange, deadly and delicious, and always magical. Morels are particularly intriguing because of their appearance. These mushrooms appear as a honeycombed web of tan, gold, and brown—they seem almost alien, but damn are they tasty.
After some mushroom hunting in the backyard we stored the mushrooms for future use. If you spot some and cannot eat them right away be sure to pick them and keep them in the fridge so that animals don’t eat them. Just don’t wash them before storing otherwise they will become mushy and unusable. We just threw ours in a bowl, loosely covered it with plastic wrap, and placed them in the fridge. Apparently the key to storing morels is to keep them cool, dry, and ventilated, so some mushroom hunting websites recommend keeping them in a loose paper bag.
Just as you can taste the ocean in seafood, you can taste the earth in mushrooms. That thick umami flavor connects you right to the soil with every bite. With our morels I made a morel and egg scramble with cheddar cheese for breakfast, and later on we enjoyed Cornish game hen with a morel sauce. Recipes coming soon!