In Michigan during spring and summer you can find the best morel mushrooms ever. The first time I tried them was in Europe and I fell in love of their “nutty-earthy” flavor. So when I saw them at the store I decided I was going to cook something with them.
I did an oven roasted chicken with morels; first I sautéed the mushrooms with red onion, olive oil and white wine. I poured this “sauce” into the chicken and roasted it all together in the oven.
As a side dish I prepared a simple caprese salad, with a balsamic glaze and the micro-greens I had from the other day.
I hope you can get the chance to try morels someday!