A Morel Dilemna: AND a recipe
This is a guest post from our fearless mushroom leader Patrick Hamilton
The snarkiest of mushroomers, and even the most polite and PC picker, will tell you, "Morels grow where they want to grow."
Simple as that. And difficult as that.
After decades of pursuing these delectable fungi, this morel hunter knows full well what others speak of with either despair or hopefulness, in sarcasm or earnestness: morels seem to appear here and there, but not there and here—at least not consistently.
Or maybe they do. To find out, you simply have to obey the adage all true mushroom people understand: "If you don't go, you won't know!"
So come on one of our Sierra mountain forays and explore the opportunities to find the ever elusive morel, or maybe even spring king porcini!
Here's a quick and easy method for what to do with those you might find.
-Morels: The Very Best Way-
Rinse the morels, making sure no dirt is left on the stem bottoms. Then chop or slice a handful into wheels, and put them into a medium hot sauté pan with 1 1/2 tbsp of sweet butter. Cook for at least 5 minutes, mixing a bit.
In the meantime, finely chop about 1 tbsp of shallots and toss them in too. Stir, shake, or agitate the pan to mix. Cook for a minute or two. Add a small splash of dry Sherry; mix and cook au sec, then add a nice amount of heavy cream and cook for just a minute or two over low heat.
Use your best sea salt flakes and fresh ground pepper to finish.
Serve over great bread (like brioche, but not any strongly flavored loaf) or toast rounds. This will be another one of those voila moments that will make you the most popular person in the kitchen, period.