I have spent the entire morning and early afternoon going back and forth from my computer to my kitchen, where the morels still sit in piles and piles that don’t seem to diminish no matter how many batches I wash, saute, dry, even sell. Five pounds went to R-Pizza this afternoon, so watch for that morel pie!
They are sandy, sandy buggers, so I am rinsing in a couple changes of water and spinning them in the salad spinner. Still I’m finding a bit of grit in the bottom of the saute pan when I sizzle them up in butter and let them render their tasty juices.
Four racks of morels in the dehydrator and another rack on top of the fridge. I’m thinking of stringing some up and hanging them in festive fungi wreaths all over the house.
Two big yogurt containers of sauteed ones in the freezer so far, and I have a bunch more containers for that preparation when I get a second, or third, or fourth wind. I have to be careful though, as the basement freezer is unplugged, and I can only fit so many tubs in the upstairs fridge.
I made a mushroom-barley soup with one spinner-full of morels–thyme and sage in that plus a little beef stock and a dollop of yogurt. I’m also thinking of mushrooms in puff pastry, calzones, spanikopita with morels–if you have any good ideas, be sure to let me know!