On Wed, Apr 21, 2010 at 9:47 AM, G Money <gm0n3...@gmail.com> wrote: > I enjoy the hunt, but the reward is the flavor. > > Simple saute in butter is the best way to prepare. Then spread generously > over a perfectly cooked porter house, with a glass of red wine to > chase.....and.....man.....i'm gonna need a few minutes to collect myself :)
Morels are a pain in the ass to prep but are very tasty. They are filled with lots of little crevices that bugs like to live in, so you have to soak them and rinse them and soak them and rinse them, repeat several times. But then they are delightful. I like sauteeing them up with garlic butter and some chunks of prosciutto. Overall, I'm more of a fan of chanterelles than morels and they are easier to find in western Oregon, but morels are great. Chanterelles have a great earthy flavor and hold up pretty well to cooking heat. As they come around in Spring at the farmers markets, I like to put them in a scramble with chorizo and scallions. Some fried home potatoes on the side and a mimosa and you've got a fine weekend breakfast. Cheers, Judah ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Want to reach the ColdFusion community with something they want? Let them know on the House of Fusion mailing lists Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:316420 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
