Let's Go Hunting...for Morels

Let's Go Hunting!  It's morel season. Yeah!  As an avid lover of the outdoors and food, it's a win win for me to live in Northern Michigan where they are so prevalent, if you know where to look. Never hunted for morels?  Why not?  It's a fun, outdoor activity that is great for families to work together on , like an Easter egg hunt, but way more delish.  Not sure what to expect?  Jack Czarnecki, author of The Cook's Book of Mushrooms says it best, "Morels are the aristocrats of the forest and have a great flavor complexity and are more interesting to me.  A lot of it is because of the hunt, for the thrill and the pure joy of being in the woods." So, let's get you out and into the woods.  Here are some tips for you novice Morellers: Look for a forest with lots of hardwoods and cedars mixed together. Go in the springtime, after a good rain, so the leaves make it easier to see the forest floor. Go slowly so you don't step on your morels. Look for mossy areas and around tree trunks for the little gems. Once you find one, look closely around the spot as they typically clump together. From time to time, squat down low and look all around you, sometimes they are hidden. I'll leave you with one last thought that I learned from morelling.  When you feel overwhelmed by all of the surroundings and can't find what you are looking for, get low, dig deeper and you just might find what you are looking for right under your nose.

Although, you would probably rather know my secret morel spot, I'm going to give you a great recipe instead. Asparagus "Fettuccini" and Morels Cooking technique tip: Shaving asparagus with a vegetable peeler transforms the texture or a raw stalk into silky strips.  This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.   Ingredients: -12 large asparagus spears (or 1 pound), trimmed and peeled -1/4 cup finely grated parmesan plus a piece for shaving -1 1/2 TBSP fresh lemon juice -1/4 cup extra virgin olive oil -Kosher salt and freshly ground black pepper -8 oz. fresh morel mushrooms, halved if large and soaked in cold water -2 TBSP butter -1/4 cup (packed) sliced shallots -2 1/2 TBSP chopped fresh chives, divided Directions: Cut large morels in half and soak in a large bowl of cold water with a splash of white vinegar.  After 10 minutes, take them out and drain on paper towel. Meanwhile, working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings.  Transfer to a medium bowl, (the tips will snap off as spears get thinner; add to bowl). Melt butter in heavy large skillet over medium-high heat.  Add shallots and fresh morels; saute until shallots are tender, about 6 minutes.  Turn the heat to high, add asparagus and cook 1 minute.  Remove from heat and add 2 TBSPs chopped chives. Combine grated parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended.  Season vinaigrette generously with salt and pepper.  Drizzle vinaigrette over shaved asparagus and morels and toss to coat.  Divide asparagus and morels among plates.  Use peeler to shave more parmesan over if desired and sprinkle with chives. This dish is great paired with a lean protein. *This recipe is best with morels, however, if you are not hunting for them, they are pretty pricey to buy at the supermarket.  If you are going to swap out the mushroom type I suggest shiitake mushrooms.

Kelly Bowlin Administration Director & BAC Foodie :)  Bay Athletic Club 989.356.5600