Celebrate spring with wild morel mushrooms.
My sweetheart took one tentative bite and then devoured the rest.
I’ve made it 3 times already this week.
Elise Bauer
Morel Mushrooms
Have you ever cooked with or foraged for morel mushrooms?
Morels are exquisite spring mushrooms with an unusual and distinctive honeycomb appearance.
Because of all those nooks and crannies, morels can tend to hold onto some grit.
Morel Mushrooms.Elise Bauer
Then you just slice them and cook them like any mushroom; they’re delicious!
Fresh Asparagus Season?
Use it all Up!
Green Garlic.Elise Bauer
Sauteed Asparagus with Morels
This recipe uses fresh morels, but you could easily use dried morels.
Use about 1 ounce.
Let them soak in water 6 hours or overnight.
Elise Bauer
Green garlic or spring garlic is immature garlic that is available in the spring.
There is no papery cover.
You use and slice the green garlic the same way you would a green onion.
Elise Bauer
Place in a bowl and cover with water.
Agitate the water to release grit or dirt from the mushrooms.
Then fill with water and let sit while you prep the other ingredients.
Elise Bauer
Fill the bottom of a large skillet with about 1/2 inch to 3/4 inch of water.
Add a quarter teaspoon of salt.
Add one slice of the prepped green garlic.
Elise Bauer
Bring to a boil.
Add the asparagus in an even layer.
(SeeHow to Boil Asparagus.)
Remove to a bowl of ice water to stop the cooking.
Drain and rinse the morels one more time.
Then slice them crosswise into 1/4-inch slices.
Add the sliced green garlic and the sliced morels.
Sprinkle with 1/2 teaspoon of salt and 1 teaspoon Herbes de Provence.
Cook on medium high heat until the mushrooms start releasing their water, about 3 to 5 minutes.
While the mushrooms are cooking, cut the asparagus in 1-inch diagonal segments.
Add the asparagus to the mushroom green garlic mixture.
Sprinkle with black pepper, toss to combine.
Add more salt and pepper to taste.
