It's Morel Season!

In truth, the season peaked a couple weeks ago, but I am still dreaming of mushrooms and the dishes that are made that highlight them. It has been a bumper year for morels in the corner of Iowa that I live in, and we enjoyed a dinner recently with mushrooms that were foraged from a friend's property. He got about 3 pounds of them, and we made a pasta sauce with these components: Mushrooms!! 1 Onion diced (substitute chives if you want to highlight seasonal ingredients) 2-3 cloves of garlic, minced (we also have green garlic right now, and that could certainly be used Saute in olive oil and butter until the onions soften, then add the mushrooms and cook until the stems are soft. Add a cup of cream and cook down until the suace thickens a bit. Season to taste. You can squeeze in some lemon, or splash in some white wine to add some brightness. Cook 1-2 pounds of pasta, and save some of the pasta water. We used linguine, and I do like a long thin pasta for this sauce. Serve with parmesan--we grated some we had brought back from Modena, but that was just icing on the cake, any good parmesan will do. It will probably cost an arm and a leg soon because of senseless tariffs, but that is what we must suffer for electing someone who lost all his family money and is now set on losing everyone elses. We are combating that by using what we have, and foraging for some of our food--which is not a bad strategy in general.