Quote:
Originally posted by narwhal
Very nice, RS. I have a friend from Indiana who turned me on to mushroom hunting. We don't get the kind of volume you have down here. Great with a brined vinison roast and a red wine and butter reduction, eh?
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My mouth is watering
Since I have a nice batch of grey and black Morels which are more solid than the white Morels, I think I am going to dehydrate a batch and serve them this fall with the first duck's harvested. Right now I'm thinking Wood Duck Breast with Morels, Wild Minnesota Rice with Morels and Asparagus with Morels.