We’re lucky: We live in the woods and I know a morel mushroom when I see one. Or more than one. Been out twice this season and found these:
I would like to go out every day, but the deer love them, too, and my mama taught me to take some and leave some. From what I hear of runs on grocery stores, not everybody’s mama taught them that.
ANYWAY, I halved these, soaked them in salted water for at least 15 minutes, dredged them in seasoned flour, and fried them in a schmear of vegan margarine (’cause we like vegan margarine).
We had some lima beans left the next time, so I threw in some corn and called it succotash. I had bought some polenta, so I fried some of that for bread.
That was mighty good eatin’!
This would probably work with storebought mushrooms, too.
I’m posting today at Fatal Foodies about something I did make with storebought mushrooms, so hop over and see.
A WRITING PROMPT FROM ME TO YOU: Write about something under the leaves.