Morelapalooza, or What I Cooked: The Best Breakfast For Dinner Ever
Uncontainable within the logic of the garden, shrouded in mystery, hinting at sorcery, they gestate along lengthy subterranean networks, feed off dying trees, and bloom in the moonshine.Their very form--a drooping hood-- hints at secrecy. They are morel mushrooms and their meat is nothing short of ambrosial. And now that their fleeting season is upon us (though those days are numbered) I only hope you have a friend like my friend, Nora, who picked these beauties for me on her mother's bucolic Powell-area property.
For me, going simple is best as it allows the ’shrooms to do their thing without too many interruptions from their unadulterated pleasures. I just cook ’em down in butter (after a saltwater rinse to purge any potential tiny critters) and cook 'em in a clarified butter omelet laced with parsley from my garden and enriched with gruyere cheese.
Be glad you weren't around to suffer my guttural moans as I lustily dispatched with this dinner-- a little bit of ecstasy on a plate.