Sauteed Morel Mushrooms

It's Spring, the season of earthy deliciousness.  To Chicago chef Iliana Regan, Chef/Owner of Elizabeth Restaurant and expert forager, April brings visions of Morel mushrooms.  "As soon as there's any kiind of sign of warmer weather, I start dreaming of them," says Regan.  

Morels are a perfect companion to ramps, spring peas and pea shoots.  After cleaning the morels, sautee in a litle brown butter, then add a dash of salt and pepper and a squeeze of fresh lemon juice.  Add blanched fresh peas and pea shoots.

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