Morilles / Canada
These unusual-looking, wild, spring mushrooms are highly prized for their delicious, nutty, woodsy flavour. Cleaning and preparing morels may appear daunting, but it’s is easy if you know the trick: Plunge fresh, or rehydrated dried morels into a large pot of boiling salted water just long enough to bring their temperature up to 180° F, then drain. Any forest debris in the hollow, honeycombed caps will be left behind and the toxins (morels cannot be eaten raw) will be destroyed. Wonderful in sautés, soups, creamy sauces, with fish, and in egg dishes.