On Mon, 18 May 2009 17:38:36 -0400, "Jean B." > wrote:


>I tend to do the same thing every time--since I like it and
>generally only get one small amount of morels per year (or not
>even every year).
>
>I brush off overt dirt and trim the stem as need be--maybe peer
>for overt signs of, er, unadvertised protein. Then saute them in
>butter with a bit of minced shallot. I add some sour cream and a
>wee bit of lemon juice and cognac (or something of that ilk).
>Usually I serve this on a split croissant.
>
>I tried putting them in scrambled eggs, also the same mixture in
>an omelet. In the first, they were overpowered; the second wasn't
>as good as the croissant version.
>
>I THINK my concoction would also be good with some kind of noodles
>or other pasta....
>
>If I had a lot of them, and IF I could find sweetbreads, I'd be
>tempted to do sweetbreads in a morel cream sauce.

Sounds interesting. Thank you!

Lou