Recipe Highlight: Celebrate Spring with Morel Mushrooms

Each spring, mushrooms foragers hit the wilderness to harvest mushrooms. The Lake Tahoe region offers various high-elevation forests perfect for Morel Mushroom growth. Morel mushrooms are a delicacy, and their unique flavor and texture make them highly sought after. If you are lucky enough to find some, you may be wondering how to enjoy their rich, nutty flavor.

Spring is the perfect time to celebrate fresh produce, and combining morel mushrooms with asparagus creates a delightful and flavorful combination that honors the earthiness of both ingredients.

Sautéed Asparagus with Morel Mushrooms

½ lb. fresh morel mushrooms, cleaned and sliced in half
2 Tbsp. olive oil
2 Tbsp. butter
1 large shallot, thinly sliced
2 cloves garlic, thinly sliced
1 tsp. fresh thyme leaves
1 lb. asparagus, trimmed, cut into 1-inch diagonal segments
Salt and pepper

Clean the morels by soaking in cold water for 10 minutes. Shake them gently to remove any grit then put them on a clean kitchen towel or layers of paper towels. Quickly and gently pat them dry, jostling them around a bit as you do so to allow any water in the holes to drain out.

In a large skillet over medium-high heat, heat olive oil and butter. Add the sliced shallots, garlic and thyme leaves and sauté until fragrant. Add the morel mushrooms and asparagus and sauté approximately five minutes. Sprinkle with salt and pepper, and toss to combine. Serve this delightful dish on its own or as a side with fish or chicken.

-- contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com