Well I may be a little late with this post but all that talk of poke sallet got me thinkin’ about wild food and next thing you know I had mushrooms on my mind. I didn’t know a thing about mushroom hunting until I met my husband. His folks are from Ohio where wild morels are a pretty big deal. Each spring his family takes to the woods in Vinton County with hopes of discovering these tasty morsels. Morels can be found across the US from April through mid June. They like to grow at the base of certain types of trees including elms and ash or in old apple orchards.

Here’s how our Ohio folks like to cook up a batch of morels:

First of all you’ve got to quarter your shrooms and soak them in salt water for several hours to get bugs off.

Then you drain them, pat ‘em dry and dredge them in seasoned (salt ‘n pepper) flour.

Then you fry ‘em up in butter and serve with steak and mashed potatoes or just eat them right out of the skillet.

While fried morels are a tasty springtime treat, my favorite thing about huntin’ for mushrooms is getting outside with my favorite peeps!

I’m linking this post to Hearth and Soul.