Morels are a type of wild mushroom that grow in the Northwest in the spring. Their flavor is deep and mysterious and substantial, and they look really cool too, like little alien coneheads.
There's an underground culture of mushroom pickers here in Central Oregon who jealously guard their picking spots, so really it's easier to pick them down at our local farmstand. Adam gets them from a picker on his way back into town every day, and sells them dirt cheap.
For some odd reason most morel recipes online involve saltine crackers, bread crumbs, or even corn flakes. All you need to do is saute them in butter or olive oil. You can add some shallots, parsley, garlic and lemon juice, a splash of white wine, serve them on toast or whatever. Or eat them with a fork right out of the pan.
The morels of the story
(Puns: the last refuge of lame writers.)
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