One perk of marrying the man I married is that each spring I get morel mushrooms. Let's just say my in-laws know how to hunt.
Last night I sauteed the morels with garlic in butter. Cooked pasta, mixed some lemon juice into it (just a dab), topped with the morels and a bit of chives and Italian flat-leaf parsley, then finished it all off with freshly ground pepper. I enjoyed it with a glass of fresh lemon-twisted-Pellegrino, which was perfect, but a glass of chardonnay would be even better, and champagne would be the best!
Transcendent. Morels have a unique, pungent flavor, both earthy and unearthly. They are richly evocative. Spring, glorious spring!