The past week has been very mushroomy in my world. It started with creamy orecchiette pasta with shiitake mushrooms and peas (look for that a little later this week!) and ended with an absurd amount of morel mushrooms served with salmon one night and in a chicken fricassée the next.
I only say absurd because if one were to buy as many morels as I’ve eaten in the past few days, they’d probably have to take out a second mortgage or sell a vital organ. I priced them at the grocery store and they were $15.99 for 4 shrively mushrooms. Yikes. Thankfully, I’m lucky enough to have (future) in-laws that live on several wooded acres that are ripe with morel mushrooms most springs and a fiancé that loves hunting ’em down. This year, Matt wound up with enough for us to have 2 very mushroom heavy dinners plus a bag to share with my parents. Here’ s a taste of what we came up with and, perhaps, a little cooking inspiration, should you also come into a heap of morels this spring.