Where: From The Mushroom Man, John Davis, Stand 17 at Soulard Market in St. Louis
When: Saturdays only, beginning at 7 a.m. Mid-to-Late April, 2011
Morels won't be here once the warm weather hits, so gather ye mushrooms while ye may in the cold damp of a Missouri April. Don't blanch at the price. Somebody else tromped the woods hunting them for you to enjoy. The complex flavor of the morels can't be matched. I like them best cooked simply, with butter.
If you crave something a bit more adventurous check out these recipes from Midwest Living for Beef with Morel-Bourbon Cream Sauce or Hearty Chicken with Mushrooms.
The Kitchen Conservatory offers morel classes as well, but you’ll need to plan ahead for next year. This April, classes taught by chefs Josh Galliano of Monarch and Eric Kelly of Scape filled. Just reading the class descriptions will cause you to slaver.
