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In my mind, this dish is probably one of the most archetypal and beautiful mushroom dishes of all time. The creamy rice and the nutty parmesan complement the earthy sweetness of the chanterelles. Then there’s that fruity apricot note to the chanterelle that pairs perfectly with a spritz of acid from a nice squeeze of lemon or drizzle of white wine vinegar in the pan to finish the shroom saute. The acid then cuts right back into the rich creaminess to round out the dance of th

I developed this recipe specifically with those late season morels in mind. You find a lot of big ones–some of which are damn near perfect, others started to mold in places or crumble but with salvagable bits. I would still be sure to use only parts with no trace of decomposition: no color change, firm flesh, no contamination from other fungi, etc. Take those morels that need some trimming, toss the bad parts, you can chop those up and saute them with shallots. Add lemon zest

Honestly, I've been hunting morels for almost a decade now, with more and more success just about every year. I end up with a lot of dried morels most of which I cut in half prior to drying to facilitate the evaporative process for the mushrooms. Fresh ones, I usually just sautee in garlic and butter, give away, or occasionally stuff because that's something you can't (or can you?) do with a dried morel. This year I decided to do something I have not yet done with whole fresh

Chimichurri sauce is up there among my top three favorite condiments. I can put it on almost anything and just devour it, stuff is so good. Chimichurri is originally from Argentina, far as I can tell, but these days you can find it or a version of it in all kinds of restaurants around the Twin Cities area. I've grown to love it as a sauce on grilled meats, as it is originally intended, but also to top pizzas, french fries, thinned out with olive oil and vinegar to act as a sa

One thing I love about this meal is that crepes are so often associated with sweet and rich dessert like breakfasts but they are so much better than that! In the spring, when morels and wild leeks are growing abundantly out in the woods, this is a great meal. Allium, I should note, is the family that garlic, onions, leeks, ramps, etc. all belong to. Ingredients: Crepes 1 c flour ½ c milk ½ c water 3 tbsp melted butter ¼ tsp salt 1 tsp vanilla extract Additional butter for fry

We’re halfway into April now, running about 10 degrees colder than average and still feeling the bite of, what has been for me at least, a long winter. So I figure: screw it! Let’s spoil ourselves, Let’s force the spring upon us. So join me and bust out the last of the dried morels you may still have squirreled away from last year and we’ll make something decadent. I promise this meal will both fortify yourself against these last few tendrils of winter and remind you of the

Milkweed, despite its notoriety as a poisonous plant, can be not only edible but delicious. Monarchs have known this for a long time and some will shun eating monarch food, but as long as you’re only picking in areas where it’s plentiful and not taking too much, those monarchs will do just fine. Common milkweed, Asclepias syriaca, is safe and delightful in all stages of the plant's life if properly prepared. Any part of the plant (and almost all of it is good to eat) must be

These snacks are a showstopper at a party. I just took them to a Mother’s Day/Birthday party get together for my wife’s grandma who just turned 89. People were shouting, “you better tell Uncle Chris to get in there and grab some morels before they’re all gone.” It was the only dish to walk out of that potluck wiped clean. If you want to kiss Minnesota nice goodbye, go ahead and make these. Enjoy. Ingredients 10 large morels, sliced in half 1 c Bacon and Ramp Cream Cheese 4 oz