Monday, May 4, 2009
Morels from Oyster Creek Mushrooms at the Santa Rosa Farmers Market
These are wild morels picked on Mt Shasta. So far, I have had them sauteed and today I'm thinking about a cream based pasta sauce.
"Two mushroom hunters, Pat McConnell and her husband Owen McConnell, a retired psychology professor, helped found the Triangle Area Mushroom Club. They've eaten 20 to 30 different types of wild mushrooms, but the morels are their favorites. Owen is often called upon to identify wild mushrooms for the group.
"I can't tell you what a morel tastes like," Pat says. "It's absolutely delicious." The McConnells like to sauté their morels in butter with a dash of salt. She says they keep it simple because "the flavor is so fantastic, you don't want to miss it."
"I'm often asked what it tastes like," Burk says. "Well, it tastes like a morel because there's absolutely nothing else that tastes like a morel." from A Taste of the Woods