foraging for delicacies

since i was a little girl, i've had fond memories of mushroom hunting with my dad in the woods behind our house growing up. (out in good 'ol Sedro Woolley) it was a feast for the senses as we would hike through the carpeted old-growth forest and cut off the chantrelle mushrooms at the base with our little bone handled pocket knives. when we got home, dad would saute them and add them to a number of dishes- i can't quite remember what they were added to as they definitely were the star of the show.

if you live in the kitsap area, here is a mycological society: KPMS

but now its spring and the mushroom du mois is the morrel.
here is a soup recipe i'd love to try:

Morel Soup

From "mushroom" by johnny acton and nick sandler

14 ounces small Morels
cup sweet butter
2 finely chopped shallots
1 quart chicken stock
1 cups heavy cream
6 egg yolks
Salt and freshly ground black pepper

Fry 8 of the Morels in half of the butter for 4 minutes over medium heat. Watch out: they spit! Set them aside, leaving any excess butter in the pan.
Finely chop the remaining Morels, and fry in the rest of the butter along with the shallots. Add the chicken stock and bring to a boil. Remove from the heat, pour in the cream and whisk in the egg yolks along with a little salt and pepper. Return to the heat and slowly bring back up the temperature, whisking continuously. The soup will thicken slightly like a thin custard. As soon as it does, serve with the Morel garnish on top. Serves 4.
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