SIMPLY MOREL MUSHROOMS

3/4 lb fresh picked morel mushrooms

1/4 lb butter (yes that’s a lot)

salt and pepper

Tap each mushroom gently in the palm of your hand to dislodge particles of soil. Split in half down the cap and stem. Do not discard the stem. Agitate briefly in salted water. Drain in a colander, and then lay them in an even layer between two kitchen towels. Let them dry for at least one hour. Melt the butter in a large skillet over medium high heat. When it is hot and bubbling, put in the morels. Add fresh ground pepper. Moderate the heat so that the mushrooms are simmering in the butter, not really sauteing. Cook until softened. Turn up the heat briefly to finish. Taste for salt, and add if needed. Enjoy them for their own subtle flavors.

Burk

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