The "official" morel season seems to be underway in Connecticut and southern New England, even though we still don't find too many. Why? Is the soil wrong? Are the trees wrong? What is up with the weather? Who knows, not me!
But, when we head out for other assorted forages (for nettles, ramps greens, asparagus, immature knotweed, or pokeweed shoots), we still ramble around and examine the grounds and forests for morels, likely Morchella americana, the yellow morel.
With limited experience with morels, we often dehydrate them to concentrate their flavor upon re-hydration, or cook them fresh very simply. A light batter and fry is the popular default, cooking in a wine and cream sauce is standard, and stuffing large morels that have been halved seems like a good idea.
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| Morchella americana in various stages of development. Not really any such thing as "greys" or "blondes" |
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