Morels are brainy

The first time the Chef bought morel mushrooms at the Green City Market in Chicago, I thought what a brainy looking little guy; I wonder if he knows something that I don't know. What it was that I didn't know, was that my life was about to change. I mean, come on, I know my mushrooms - porcini, chanterelle, hen of the woods - but I have never feasted on something that tasted so amazing served in a little jus on a roasted chicken with a side of asparagus. They have a rich, nutty, earthy flavor that makes my mouth water. 

Since three years ago, when my love affair began, it has become such a special thing because it truly means spring is here! There are so many cultivated mushrooms sold as "gourmet" that you can buy year round at Whole Foods and while they are great in their own way, there is not that race to the mushroom stand with my heart beating fast wondering, are they here yet?!!? Sadly though, the season is short and the abundance will actually depend on the air temperature, ground temperature and rain levels - meaning they could be around for a week or for months.

Last weekend the chef and I were at a local Chicago grocery chain called Treasure Island, who boasts themselves as "America's most European Supermarket", looking for some veg to serve with our grass fed steaks.  I squealed with excitement when I saw them - MORELS!! What a perfect accompaniment to a beautifully marbled piece of meat. They were sexy, gorgeous, little beauties and looked even better than the last time I had seen them.  Hello lover.

Get your morel recipes here.