My husband and son found these amazing white morels on our land this week. I decided to oven dry them using these instructions.
I have plans for morel risotto this fall and will use the dried mushrooms for that recipe. I like the idea of preserving this bold umami taste for a heavier meal. My family does its best to eat seasonally and I also think that notion applies to the texture and weight of a dish. I want more stick to my ribs sort of meals in the colder months and lighter fare in the warmer months.
How does your palate fluctuate with the change of the seasons? What are you cooking this spring?
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