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.