Morel mushrooms are two things: Delicious and expensive. If you are going to shell out the required dough (or go through the trouble of foraging them), you want to make sure you get to enjoy every bit of their rich, meaty flavour.
Photo: Claire Lower
Besides cleaning them properly and banishing the worms, the only thing you need to do is fry them in salted butter until they’re golden brown, but doing this often leaves you with a pan full of morel-flavored butter. You could pour it over the mushrooms, sure, but that results in butter being left on the plate.
Instead, fry a piece of bread in that butter and soak up every last drop of the rich and earthy fat. After that, there’s nothing left to do but enjoy your reward, then repeat the process as many times as you can afford until morel season is over.