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Fried morels. Where have you been all my life? Seriously. I have eaten morels for decades, but only recently have I experenced the glory of the fried morel. I am not looking back.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Posted in Featured, Foraging, Italian, Mushrooms, Pasta, Risotto, Gnocchi, Recipe, Spring Recipes, Wild Game | Tagged Foraging, italian recipes, morels, mushrooms, nettles, rabbits and hares, Wild Game, wild greens | 10 Responses
“Ever eat a pine tree? Many parts are edible.” That may be the most famous quote from the father of modern foraging, the late, great Euell Gibbons, who spoke those words in a Grape Nuts commercial back in the 1970s. He’s right, of course, and I’d like to walk you through just which parts he’s talking […]
When life gives you mushrooms, make tortellini out of them. OK, maybe tortellini are not everyone’s first thought when it comes to cooking fresh mushrooms. But I love these little packets of love, and making them with morels is especially lovely.
Morel hunting the way I do it is a lonely affair. Miles walked in a beaten, burned landscape. A morel here, a morel there. It’s not the bonanza of a big burn, but I wouldn’t give it up for anything.
This might be the prettiest – and best-tasting – dish I’ve made this spring. You can really taste the ramps in the pasta, and the morels, cooked simply with ramps, butter and a little stock, compliment the pasta like sunshine on a pretty girl’s eyes.
Posted in Featured, Foraging, Italian, Mushrooms, Pasta, Risotto, Gnocchi, Recipe, Spring Recipes | Tagged Foraging, italian recipes, morels, mushrooms, pasta recipes, ramps, wild food, wild greens | 10 Responses
Trout with morels, ramps and fiddleheads is a classic combination – all are in season at the same time, and in the same place. Even in the High Sierra, we have our own rendition, with bracken fiddleheads and Sierra wild onions. I call this dish Sierra Spring.
I make a lot of risotto, but I love mushroom risotto most of all. This is what I do when life gives me a basket of pretty fresh morels, and life’s been good to me this season.