Secret Ingredient: Morel Mushrooms
I love most mushrooms, but some of them are so crazy expensive that it’s hard to justify buying them. These morels cost about $25 per pound, but they looked so good I just couldn’t pass up the opportunity to try them out. The reason they are so expensive is that they are a foraged, not cultivated mushroom, and they only come into season for a short time during the year. I’ve seen bottles of dried morels for sale, but they are even more expensive than the fresh. Besides, I’d been itching to cook with fresh morels since we had them in a dish at Park Avenue Spring.
As I usually do, I made a simple pasta sauce with the morels, butter, some finely chopped onions, and some parsley. Add salt and pepper to taste and that’s all you need. The morels have a deep, earthy flavor that really asserts itself after being cooked with the butter.
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