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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

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

Here’s what I’m seeing out there: There’s only ONE GOOD WEEKEND LEFT! Morels will likely continue to be found after this weekend, but this will be the last decent weekend of hunting for those merkels. Here’s why: In southwest Minnesota along the MN River towards Mankato (which typically warms up sooner than St. Croix valley or the driftless area around Red Wing down to Rochester) the season is far along. Even north-facing slopes (the ones that warm up slowest) are starting t

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