MMMmmm Morels !

 

Morels in situ

The morel makes its once-a-year debut in May and we happened to hit it just right on the weekend of the 15th.   After a successful mushroom hunting expedition, my friend Donna showed us how to clean, prep and freeze them.   Now we’ve got little frozen packets of sauteed morel “gold” in a garlic, butter and wine sauce. We’re finding they go great with steak!!! 

Eagle-eye Ron spotted the first one