This year, in our move to use the supermarket less, we’ve been trying out the most primal form of harvesting food—foraging. And because we’re so new to it, we totally missed the rockstar of spring foraging, fiddleheads. Just a few hours north of us, the season is still on, but for us, we missed it.
But it’s ok, we’re not into rockstars anyways. Fiddleheads dot the forests in the spring, they’re more or less simply a matter of timing.
But something more elusive was on our minds. We wanted to find the beautiful morel mushroom. I had seen them on my parent’s farm growing up, but never tried them. I homeschooled for most of elementary school and can remember tripping over them during long days spent more in the woods than behind a desk.
I never tried them as a kid. I was a terribly picky eater, but I’m happy to have grown out of that, and this year Melanie and I tried our first morel. I was skeptical, since it’s a pretty hyped mushroom.
So I shook all of the dirt out, cut the one in the photo above in half, removed the unwanted, many-legged protein that was lurking in the hollow stem, and threw it in a pan with butter.
I have to say I’m 100% converted. It was delicious, mild, and gone in seconds!
So now we need more ideas. Or maybe frying in butter is best. Let us know if you’ve tried morels and how you use them.