Why Morels? It's the Flavor! 

Morels have a rich, creamy flavor that is deliciously earthy, nutty, steak-like- and it’s this awesome taste that makes the morel mushroom No.1 with mushroom lovers. Creating morel mania when they appear, the morel entices thousands of avid morel hunters into the woods....

Cooking morels in the Woods
There’s absolutely nothing better after a successful morel mushroom hunt than treating yourself to fresh cooked morels!  The only thing you need to figure out is whether to cook them smack in the middle of the woods or wait until you get home.  We highly recommend the woods option for snarfing those little tidbits of euphoria! 

John Ratzloff, Master Roon, in his romping book The Morel Mushroom relays the decadent indulgence of eating freshly picked morels right there in the woods: 

You sit there on a stump or rock, often covered with mud and wood ticks, dressed in torn clothing. Your hands and forearms are scraped and bleeding from crawling through prickly ash. . . . On the inside, you feel anything but poor. . . When you smell the morels frying in the butter, watch them sizzle and give up their juices, taste, chew and swallow the mushrooms. . . and eat the torn chunk of chewy French bread you use to mop up the pan, you have actualized a blessing kings pray to gods for.  You are far away from the frantic, desolate pursuit of material wealth and all of its hollow rewards.  You are a long way from shopping in stores and the gewgaw fare of modern consumerism.  You are alive and very well.            

Some people bread morels with flour or cornmeal, add onions, garlic, salt, pepper, eat them on bread, with bacon, in omelettes-but that dilutes their rich, unique flavor.  Morels have a rich, earthy flavor that is best enjoyed completely unadulterated!  No salt, no pepper, no egg, no flour, no cornmeal, no bread crumbs, no nothing but tastebud-stunning morels!  The very best way to savor their unique flavor is simply to sauté them in a little butter (or olive oil if you’re vegan or lactose intolerant) until they’re tender (not crispy). 

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