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Early May marks the emergence of spring mushrooms, among them the most prized edible mushrooms found in the county — the morels.
You’ve probably seen these funny-looking mushrooms. They appear in a variety of habitats, and they’re easily recognized by their brownish, spongy, pitted tops. The experienced collector can expect to find them in the same spots every year, and a good haul can fill several grocery bags.
Morels are prepared for the table hundreds of ways. We’re trying Patrick O’Connell’s recipes for Wild Mushroom Pizza and Mushroom Napoleons from his 2004 Refined American Cuisine. And the Mycological Association of Washington (website http ://www. mawdc.org/index. html) hosts culinary events each year where you can taste ere
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