Among serious mushroom foragers, there are few prizes like the morel. Part of that may be the thrill of the hunt — their ruffled, pinecone-like shape and color serve as camouflage — but really it's due to their flavor: nutty, earthy, sweetly musky. Morels retain their chewy bite, whether added to stews or sautéed (try adding a generous splash of bourbon or cream at the end), and they pair well with sweet peas, spring onions, and other sweet, tender vegetables. They're also outstanding alongside a steak.
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