It's an OK season so far, but I don't think it's going to be a 10-12 lb year of mushroom picking, soil temps are too close to the shutoff point, and there's not much chance for rain or high humidity in the next 5 days to keep things going much longer.
I think I'm going to make some mushroom soup and add these in.
They're great with just a little flour and fried, (I don't care for corn meal and fried as much) but I need to figure out some different ways to prepare them. They're always best fresh, although freezing them properly does well.
They lose something after the dehydrator, and don't quite come back to their fresh state and a little flavor is missing.
I like to keep some around to have with duck breast, venison or elk butterfly steaks in the fall/winter. They're fantastic with moose (as is just about anything), but that's a bit more rare for me these days. My body can't handle the abuse to dress and pack those out as well as it used to, and it's a very expensive trip to get to where they are and get all of the meat back home.
If I had my choice Moose and Bison would be the only 2 types of red meat I consume , with Elk or Caribou being tied for a close third place.
I don't care for morels as much with quail or pheasant, probably because they're too rich in flavor.
