TO BE FRESHY

After spending few years in California I built and kept a very good relationship with Connie. She picks and collect mushrooms from the region, select them. When you work in San Francisco she will come by your kitchen and drop few boxes of mushrooms a couple times a week. But she also ships overnight for out of towners. We still get the same mushrooms in Chicago. They have a dark color and are very meaty with a rich flavor. These morels are really special.

All this to comment on this picture. I took it few weeks ago, thinking I will have plenty of time as the morel season had just started. But last Friday Connie told me the that season is already over. It is hot and dry in California, with very few rains, so the morels are not growing any more. We will get the four last pounds today. We will switch to cepes for the next six weeks until that season ends.

To prepare the morels, we cut the stem, wash them several times, then let them drain overnight. We braise them the next day with browned butter and chicken bouillon until they are fully cooked and the juice has reduced to intensified the flavors. We do make a stock with the stems that we use during service to warm them up and glaze them with fresh butter.

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