By David Draper
In a normal year, we’d be right in the heart of morel season. But this isn’t a normal year. No matter where you live, everyone is complaining about the weather. Here in Nebraska it’s wet, cool, and we haven’t seen the sun since I don’t know when. South of here, it’s dry—as in Dust Bowl dry. And across the Midwest and South they’re battling tornados on a nightly basis.
But all this cold, hot, wet, dry, stormy weather hasn’t kept some folks out of the woods, eyes glued to the ground in search of spring’s fungal bounty: morels. I’ve even heard some reports of success, though they have been few and far between. I have some tentative plans to get out soon, if we get a break in the weather. I imagine a few warm days will get the dogwoods blooming, turkeys gobbling, and morels growing, reminding me of why I love spring.
It’s hard to beat the simple savory flavor of morels sautéed in butter, but there are a number of ways to put nature’s bounty to work in the kitchen. I like to make a fairly simple mushroom cream sauce that I can use to top wild turkey breasts, venison steaks, or even pasta.