It’s finally spring, and with spring comes morel mushrooms. I am already starting to crave these amazingly flavorful morsels sautéed with organic butter and sea salt. I have friends that gather them this time of year in the woods. They hunt for the ever elusive camouflage mushrooms in awakening spring forests, usually after a rain storm. It’s a wonderful pastime for many (kids will love it) and after a long winter being outside is heavenly, and the exercise and fresh air benefits everyone. I truly enjoy being connected to food and understanding where it comes from.
If you don’t gather them yourself, you can purchase morel mushrooms at your local farmers market, at natural and specialty food stores, and even online. If you’ve never purchased them, you can call your local grocery or natural food store to point you in the right direction. They are best when fresh and local. Morels are a delicacy and the flavor is out of this world. They are high in antioxidants and studies have shown them to increase heart health, boost immunity, and may even reduce the risk of cancer. What else could we want?
Because they are rare these mushrooms can be pricey, but the way I look at it anytime you buy something delicious and incredibly healthy, it is money well spent.