BUYING FRESH MOREL MUSHROOMS RECIPES

Steps:

• Gently brush off any dirt from mushrooms; cut off ends; cut mushrooms in halves lengthwise. Place mushrooms in a large bowl; cover with cold, lightly salted water; refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water; rinse; repeat two more times. The crevices of the mushrooms may hold tiny stones, dirt or insects, so thoroughly rinse mushrooms a final time; allow to drain on paper towels. Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour; tap off excess; gently lay mushrooms in the hot shortening. Fry until golden brown and flour coating is crisp, 5 - 8 minutes, turning often. Drain morels on paper towels. Salt to taste. Serve hot. 4 servings.

Steps:

• Begin to cook pasta in large pot, according to package directions. Reserve about 1/2 a cup of the pasta water; set aside. 
• Meanwhile, heat oil over medium-high heat in large skillet until oil begins to shimmer.  Add in sliced morel mushrooms; stir frequently 4-5 minutes or until they are lightly browned. 
• Reduce heat to medium.  Add chopped leeks; cook until leeks are softened.  Stir in garlic and butter. 
• Stir in 1/4 cup reserved pasta water and crème fraîche to make a light sauce, adding additional reserved pasta water for desired sauce thickness.   
• Drain pasta. Add cooked pasta to pan with mushrom mixture; stir to combine.  Fold in freshly chopped herbs. Top with fresh goat cheese and pinch of red pepper flakes, if desired. Serve immediately.