Morel mushrooms have arrived for the 2010 season! These are the mushrooms that resemble the tip of your finger and have a honeycomb texture to them. I found morels this week at Far West Fungi in the San Francisco Ferry Building Marketplace.
The morels that I bought were already pretty clean, but before cooking them, I rinsed them quickly to remove any dirt that might have gotten into the honeycomb areas. Then I sliced them in half and rinsed them quickly again. I set them onto paper towels to drain.
I like to prepare morel mushrooms simply by sautéing them in butter and finishing them with a little sea salt and chopped parsley.
If I am preparing a meat dish such as filet mignon, I like to have a morel mushroom sauce with it. To make the sauce, I saute a little chopped garlic in butter, add the mushrooms and cook them for about a minute on each side. Then I add a little chicken stock, simmer for about 2 minutes, then remove the pan from the heat. I finish the dish off with a little crème fraiche and sea salt. It is very quick and easy and so delicious.
Morel mushroom season is short so be sure to pick some up soon.