Check out the size of these morels!

This was the week for foraging for morel mushrooms. Twice I went with my “scouts”, Char and Butch, over hill and dale (don’t ask me where…) looking for morels. All signs for a good hunt were there: the trilliums and may apples were blooming and the fiddlehead ferns were fanned out. We saw deer and wild turkeys and an occasional snake. But no morels. So how did I wind up with a plate full to accompany the most delicious Zuni cafe chicken recipe I’m sharing? All I can tell you is first names and locations: Sharon, a Mason, Ohio reader and Cindy, a Clermont County, Ohio reader, shared their bounty with me -from their yards!

Morels sauteed in butter

This works with regular mushrooms, too. No real recipe, but here’s how I do it:

Clean morels well, cut in half and let drain until dry. Put some butter in a skillet over medium heat until it just starts to foam. Put morels in single layer in skillet and cook until done, turning gently once. That’s it! Easy, wasn’t it?