morels

Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, Johns Island, South Carolina, USA, 2015

The arrival of spring in the USA marks the beginning of the much-awaited morel mushroom season, which is a source of excitement for foragers and food enthusiasts alike. Morels, a type of elusive fungi, typically emerge from March to May, depending on the region. With the blooming of the first dandelions and the budding of apple trees, it's the perfect time to start searching for these prized mushrooms.
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Morel hunters eagerly await the first sightings of these much-coveted mushrooms with anticipation. Whether you are an experienced forager or a curious beginner, the morel season offers the promise of culinary delights. You can take a basket and explore the woods, where morels await discovery.

It is important to note that morels are a delicacy, and their appearance can be unpredictable. However, the moment you find your first honeycomb-capped mushroom is truly joyous. So, stay informed and enjoy the thrill of the hunt! ~ Diana DeLucia

Serves 3-4

Ingredients

Fiddlehead Ferns

• 16 Fiddlehead Ferns
• ½ cup Salt
• 1 gallon Water​

Fondue

• 1 ounce Water
• ¼ pound Butter
• 2 ounces Morel Mushrooms
• 1 Spring Vidalia Onion (julienned)
• ½ Lemon
• 1 sprig Rosemary
• Salt and Pepper (to taste)

Preparation

Fiddlehead Ferns
Blanch the fiddlehead ferns in salted boiling water for 30 seconds, then chill in ice water.

Fondue
Add the water in a small saucepan on medium heat, then gradually stir in the butter until it's emulsified. Season with salt and pepper and add the rest of the ingredients, squeezing the juice of the lemon into the fondue. Simmer for 7 minutes.

Assembly

Remove all the solids from the fondue with a perforated spoon and place in a serving dish. Chef Note: The fondue can be saved for future use. Garnish with the rosemary sprig from the fondue and serve.

The Clubhouse at Cassique at Kiawah Island Club, Johns Island, South Carolina, USA, 2015