|Chicken with Fresh Morel Mushrooms, Pine Nut Polenta and Sauteed Brussels Sprouts|
Here in Michigan, foraging for Morel Mushrooms can be all consuming for fans of this wild prize. A warm March gets the blood lust going and by April and mid-to-late May, talk of the hunt for the curly headed little marvels can rival even deer hunting fever. The Morel, like its snooty, upper-crust cousin the Truffle, has an earthy taste that doesn’t suit every palette. But since the Morel presents itself to the world by standing tall where it grows and not requiring trained pigs to locate it, they do give more folks the opportunity to learn to love them.