The Morel of the Story
There's this place I know. No, I'm not going to tell you where it is. In May something amazing happens there- at least the amazing thing begins there. It ends in my kitchen. This year, I harvested a half dozen morels.
Aren't they gorgeous? They have been soaking for a while- morels tend to harbor a lot of bugs and this is a good way to minimize them. I strain the soaking liquid and reduce it over gentle heat. It makes an excellent mushroom stock.
Morels have a very delicate flavor that I don't want to overpower. Quiche is perfect. I find that the mushroom flavor stands out better if I use Fontina cheese instead of Swiss or Gruyere. This cheese also gives the quiche an incredibly velvety texture. There are also lots of eggs and heavy cream in this. It's really bad for you- but then I only make one each year. Next year I may also harvest wild ramps, which are abundant around here, and use them instead of onions.