When we were living in Iowa, a spring ritual was hunting for morel mushrooms. Sometimes we would drive around for an hour before we headed for our favorite patches to make sure we were not being followed. I wasn’t able to participate in these spring outings while in Minnesota or South Dakota, but low and behold, these tasty morsels abound out here. Usually after rainy weather and warm days, they start popping up the first of April and running through May. After you have eaten your fill of these while fresh, it’s allowable to freeze some up for later use.
To preserve wild mushrooms, especially morels, slice them in half lengthwise; rinse them off; lay them on a cookie sheet while still wet and then place them in the freezer for 1 hour or longer. Fill plastic freezer bags with these little morsels, each frozen in its own individual ice jacket and replace them in the freezer until needed. Thaw and drain on absorbent paper towels before frying. They taste like they were just picked. Can be kept for up to 9 months.
Keep your fork