If you grew up in my family you would have gone morel picking in the early spring. I wasn’t a big fan as a child, but when told I would get a quarter for each mushroom I was highly motivated. These UGLY fungi have an amazing earthy flavor. They are pretty hard to find and when you are lucky enough to discover out a patch, you are likely to keep it a secret…so I’m not divulging any of our secret patches here, just a great family recipe.
Email from my Grandma Blacklock; This is your Great Grandma’s (Great Baba) recipe:
Saute 1/2 cup diced onion in 2 Tbs butter
add fresh or dehydrated morels
1/4 cup water, simmer to reduce liquid
Add 1/2 cup of cream, salt and pepper
Simmer for a few minutes to thicken
Serve with your favorite steak or toast works as an appetizer.