The second shipment of morels arrived today: Blacks and blonds, from Oregon, firm, perfect in shape, and fresher by far than what’s sold in local stores at nearly twice the price. I have two pounds, one pound each, of the morels, and for certain will be cooking about six or seven meals over the next week with them.
We’re talking tiny pasta with Gruyere, English peas, spring onions, and blonds. Blacks on toast with raclette. Miso soup with blonds. White beans with blacks. Halibut belly with blonds. Toro with blacks. These babies have flavor.