As we enjoy this lengthy gorgeous spring I get to revel in so many wonders. A week ago the world was dizzy with the smell of lilacs. Beltane was duly celebrated. And over the weekend we saw morels in season at the coop.
These are truly like gold, because of the price, but so worth it. We had a simple saute of them along with our hamburgers last night and they were sublime.
-heat olive oil and butter
-cooked sliced mushrooms for about 10 minutes until tender
-deglaze pan with water or white wine
-add fresh chopped thyme and enjoy
Their rich fragrance lingered for hours after they were gobbled up.