I love morels! I got morels at the farmers’ market this spring, but haven’t gotten a chance to post it until now. They taste woodsy and rich, and they absorb flavors beautifully. They need a sauce that compliments their flavor, yet allows them to stand alone. If you can’t find fresh morels, don’t worry. You can substitute dried with liquid or even sub other mushrooms (not quite as tasty, but still pretty yum).
This is a combo of a couple of recipes to make it my own. I did borrow mostly from the Chicken Breasts and Morels recipe from the Mycological Society of San Francisco‘s cookbook. Many people suggest to soak fresh morels to get off all of the grit. Don’t do it! This mutes their flavor. Just give them a good shake and lightly dab them with a moist cloth. MSSF offers other great morel tips, too.