I don't live in the woods or the Pacific Northwest so wild mushrooms for me are a very special treat. I was surprised to find them (I thought it was past season) but there were Morels at the Farmers Market last Sat. They were a splurge, but I figured it was justified if I threw them into a meatless meal.
Their fate was a risotto. Base layers were butter with fresh thyme and rosemary, then green garlic and white wine. Then the morels, then rice. A bit of asparagus and then the long slow broth bath.
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