Morel mushrooms are spring’s special gift.

A bit overdramatic, I know, but there’s a reason.

Elegantly woodsy-tasting morel mushrooms make their appearance in spring for only a few weeks… and then they are gone. They are wildly expensive: last week in my farmer’s market, they were $50 a pound!

Oh, but they are soooo worth it.

Like the happy tartness of a green zebra tomato or the bright sweet flavor of a just-picked ear of corn, some things should only be eaten at the peak of their season.

Like morels.

Their unique honeycombed-shaped cap isn’t really conducive to searing, unlike most mushrooms. They are best when they are gently sautéed with butter, a little bit of garlic and a pinch of flaky finishing salt. Add a little fortified wine if you wish.

If you’re lucky enough to find morels (and can afford them), buy those that smell fresh and earthy. Avoid those with soft spots or that feel slimy. Wipe the mushrooms with a damp cloth to remove any dirt and store unwashed in a paper bag in the refrigerator.

I know morels are available year round. But why not keep these tiny bits of nature special… just like the family and friends with whom you share them.

 

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