Morels evoke springtime in the woods, adding nutty and earthy tones to a variety of recipes.
Spring Pasta with Morels
Morel madness sets in with seasonal-food fiends this time of year. If you haven't had a fresh morel, the $30-a-pound price might seem insane. But you don't need many to get that morel essence, and they're not heavy. What you get is this: a delightfully chewy texture and woodsy, almost smoky flavor in a mushroom that has a pleasing honeycomb texture. If you need to economize, you can use half cremini or button mushrooms. The bold woodsy taste will suffuse the dish, and you'll now be a morel fiend.
Here, like many of their fellow fungi, morels are right at home with noodles and creamy sauce.