We finally got a little rain, temperatures are more stable and its starting to feel like spring in beautiful Western Pennsylvania.
Many have been waiting for these weather conditions since it indicates the beginning of morel season.
Mushroom foraging is a favorite activity of mine, and Glen Wantje was kind enough to take me with him on a early morning a couple of days ago.
It was a very successful foraging expedition. Our findings included both yellow and black morels.
At one point while I was concentrating on looking around the ground I happened to look up to see a shy but curious raccoon watching me from behind a tree only a few feet away from the mushrooms–maybe I was taking her breakfast. I’m sure there were plenty of mushrooms we didn’t find, plenty for everyone.
Finding wild eatables is something I enjoy very much. Thank you Glen!
Dinner with Daniel 
I love morels and miss being out in the woods to hunt them down! 😉 My favorite way is just sauteed with butter, but one recipe we liked was to stuff the whole morels with cream cheese (can’t remember if we added anything else to this or not, but chives or wild ramps would be nice) and layered them in a casserole. We drizzled them with melted butter and roasted them in the oven. They were still plump this way and so delicious.
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That’s how I cooked them, sauteed in butter, delicious!
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We used morels for a couple weekend specials in our restaurant. I tried them for the first time and absolutely loved them! We actually tried breading them and deep-frying them…it was delicious! But sauteed in butter is definitely my favorite.
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