The Feisty Forager: Morels
March Madness — Day 24
Morels (Morchella spp.) are some of the earliest edibles to appear in the springtime, and some of the least likely to be misidentified. They are also some of the most difficult to spot amidst the leafy leftovers of winter.
Favorite hangouts are at the base of tulip poplars, striped maple, and old apple trees, the first two being early growth forested climes and the latter being open fields.
The best possible way to enjoy these rare beauties is to halve and sauté them in butter, adding a few grains of salt just at the end. Serve on their own or as a topping to baked potatoes or buttered pasta, or on top of toast as a crostini.
Or stuff with a mixture of shallots and bread crumbs and fresh herbs, sautéed in butter, and bake gently.
This article is one of a month-long series of foraged treasures. For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
