I love love love morel mushrooms. They are one of the many mushroom varieties that had, so far, resisted cultivation. They must be foraged in the wild. There haven't been a lot of them about this spring, but I saw some beauties at Far West Fungi last weekend and couldn't resist (even at $28 per pound - but that's cheaper than a drive to the Sierras and a day in the woods looking for my own!).
The gray weather made me crave something comforting, so I cooked up a Morel Mushroom Risotto. It was lovely. If you find yourself in possession of a great many morels, however, I recommend simply rinsing them thoroughly in cool water (rinse out that inside cavity - it can play house to a great variety of unsavory bits!), heat a heavy-bottomed pan over medium-high heat, melt some butter in it, and sauté the morels. When they release their liquid and become as tender as can be, transfer them to a plate and sprinkle with salt.
Note: Any of you have kids? I wrote a bit about my son and how he eats and why I think that may be (luck and genetics seem to be the prime factors, from what I can tell) over at The Dinner Files. I'd love to hear what you think.
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
*Photos courtesy of Molly Watson and nature55.