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  • Recipe

    Pea, Morel, and Fiddlehead Ragout

    This simple side dish is spring incarnate, featuring two favorites that are in season for only a few brief weeks in the spring: morel mushrooms and fiddlehead ferns.

  • Recipe

    Spring Risotto with Ramps, Asparagus, and Morels

    Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the…

  • Recipe

    Dried Morels

    To keep fresh morels for a day or two before drying, put them in a loosely closed paper bag in the refrigerator. This recipe can be easily adapted to work…

  • Recipe

    Morel Sauce

    Cream adds a luxurious note to this morel sauce. Delicious with just about any beef roast, it was created for this one.

  • Article

    Spring Vegetable Celebration

    It's time to go green for spring

  • Recipe

    Wild Mushroom Toasts

    These toasts are best slightly warm, so hold off on toasting the bread until just before serving. You can use cremini mushrooms if you can’t find the exotic varieties listed…

  • Article

    Wild Spring Delicacies

    How to choose, store, and cook with morels, ramps, and fiddlehead ferns

  • Recipe

    Rosemary-Scented Morels

    Serve these woodsy mushrooms along with the navarin or as another savory topping for the galettes. If you can't find fresh morels in your area, you can use large dried morels;…

  • Article

    Top Ten Spring Vegetable Sides

    Fresh garden peas, fava beans, morels -- the short growing season for these delicate spring vegetables makes us crave them all the more. Even the ever-present asparagus and artichokes taste…

  • Article

    The Bold Flavors of Dried Mushrooms

    Morels, chanterelles, shiitakes, porcini—fresh, they are a rarity; but dried and kept on hand, they are convenient and affordable. In this article, you'll earn how to rehydrate them for use…

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