Morels aren’t the easiest mushrooms to find. Unlike the distinct blaze orange of chanterelles, the big-bodied clouds of chicken of the woods, or the white, shaggy plumes of Lion’s mane, morel ...

EVANSVILLE, Ind. – Morel season started a little late this year due to a cold spring, but now things seem to be rolling and those big, yellow, delicious mushrooms are popping up. If you come home with ...

May is morel mushroom season in Michigan, and as residents hunt the sometimes-hard-to-find mushrooms, they look forward to enjoying a delicious, morel-centered meal afterward. "Morels have a distinct ...

--|To cook morels in "the big central-Illinois way," slice the mushrooms, drain them and dredge them through an egg wash and cracker crumbs. Then saute them in a garlic-and-butter mixture for about 20 ...

Morels are a seasonal delicacy, typically available in the spring. They are foraged rather than cultivated, making them a rare find. When purchasing, look for firm, dry mushrooms without any signs of ...

Mushrooms remain a versatile ingredient for many home cooks and chefs. Meat-eaters and vegans alike love these savory, umami-flavored morsels, acknowledging the intriguing elements they can add to ...

Yield: 4 to 5 servings. 8 ounces fresh morels or other wild or cultivated mushroom, or a mixture> 2 tablespoons butter> Salt> Ground black pepper> Fresh thyme leaves or fresh snipped chives, optional> ...

Earthy, rich morels are one of the last wild foods we eat. "I think that's the awe of it," says forager Todd Spanier of Colma, the self-proclaimed "King of Mushrooms" -- and one reason West Coast ...