When we think spring, a lot of outdoor pursuits come to mind: turkey hunting, the trout opener, crappie fishing, the largemouth bass spawn—and, of course, morels. This odd-looking mushroom is one of the most delicious wild foods there is, which is probably why hunters and foragers alike go crazy for them and hold on to secret spots for dear life.
In the kitchen, there a lot of things you can do with morels: make them in to sauce, sauté them, fry them, dry them… But before you do any of that, you need to clean them. Here, Paul Berglund, an award-winning chef from Minneapolis (as well as an outdoorsman) shows his preferred method. Watch and learn—and then get cooking.