These earthy mushrooms grow on creek banks and other moist areas. Their growing season is short so if you miss it, you have to wait a whole year. Because Steve hunts for morel mushrooms every spring, he can distinguish between edible and poisonous varieties. Some years he’s come back empty handed and downcast. Other years, like that evening, his mushroom-hunting effort paid off and we were in for a treat!
Pan-Fried Morel Mushrooms
About ¼ cup flour
2 tablespoons oil
Drain on paper towels. Sprinkle with salt. Serve hot.