I love mushroom hunting and that includes all different kinds of mushrooms. But if I had to pick a favorite it would have to be spring morel mushrooms. There’s nothing quite like the excitement you feel when you’ve been searching for what feels like forever and all of a sudden one catches your eye, then another and another…
Some morels came early this year in north Idaho (mid April) and I never would have thought to look for them but my sister-in-law told me she and found some so I knew I needed to start looking here on the property. I’m glad I did because they were popping up in the few places I know to look right out my own back door. They were small so I left them for a couple more days. When I went back they were still the same size and some were starting to dry out. Temps were still getting pretty cold at night so I decided to go ahead and pick them since I didn’t want them to go to waste.
My favorite way to prepare morels is simple. Butter and a hot skillet. After cutting the morels in half I heat a cast iron skillet over medium heat, throw in some butter and once things are nice and hot toss in the morels. I let them get nice and brown on one side and then flip them to get crispy on the other side and then they are done. A delicious, little bite of spring!
*DISCLAIMER* Always use extreme caution when consuming wild plants and mushrooms and consult with an expert if you are unsure. When in doubt, don’t risk it.