For many Jackson locals the anticipation of morel season can be a well planned out treasure hunt. Whereabouts of morel patches are a guarded secret and the #1 rule of morel hunting is: never tell anyone where you found morels.
Morels usually emerge after rain — which we’ve had plenty of — and grow in dry damp spots. Damp riverbeds are good spots and a friend once told me, follow the cottonwoods to the morels. Don’t look for much more inside information than that, however, because these tasty treats are popular in the valley.
This honeycombed shaped wild mushrooms adds a distinguished earthy flavor to many dishes. Here is one of the many ways morels can be enjoyed!

editors note* When morel hunting, respect private property and watch out for false morels. Make sure you know what you’re picking.

Fresh Morels Cream sauce on Linguine

1 (16 ounce) package of uncooked linguine pasta
1 pd. fresh morels
4 tablespoons butter
2 cloves garlic, minced
4 tablespoons minced shallots
1/2 cup dry white wine
1/2 cup chicken broth
1 cup heavy cream
nutmeg, freshly grated to taste
1/3 cup thinly sliced green onions
2 teaspoons fresh lemon juice
Coarse salt and coarsely ground black pepper to taste
2 teaspoons fresh thyme leaves
White Truffle Oil

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.

Clean mushrooms with damp cloth and cut into 1/4-slices. In a frying pan, saute mushroom in butter for 2 minutes. Add minced garlic and shallots; saute an additional 2 minutes. Add white wine and simmer until wine is reduced by half. Add chicken broth, cream and nutmeg; simmer until sauce thickens. Remove from heat. Add green onions, lemon juice, salt and pepper.

Add drained pasta to sauce; tossing gently to coat the pasta. Add additional chicken broth or pasta water is sauce seems to thick.

Place pasta in a serving bowl and top and sprinkle with fresh thyme leaves. Drizzle white truffle oil over the top.

Makes 8 serving

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