I have good morels, even if my morals may sometimes be in question. I also have some lovely poblanos.
Whatever shall I do with them for dinner tonight?
(is that a real poblano…i mean
Is that a mexican poblano
Or is that a sears poblano?
Hmmm…no foolin …)
It’s news to me that Sears carries poblanos. Origin unknown but the one I roasted had a lovely flavor.
I’ll elaborate on that slightly: I bought the poblanos from a reliable stall at the Farm Market. It’s one that usually has high-quality produce, which is why I buy there. But I do not know the region of origin. The morels are my own find.
I think I’m going to go with poblanos cream over tossed morels, asparagus and rice noodles. Maybe add some chicken.
Sounds delicious carnut.
(the above is a butchered Zappa lyric, substitute “poncho” for “poblano”)
Are you positive they are morels? :eek:
Why do people do that, but never “Are you positive they’re strawberries? :eek:” ?
Chile relleno with morel cream sauce?
Moving from INHO to Café society.
Typo! You meant ‘morsels.’
Sliced, covered in corn meal and egg batter (with pepper) and pan fried in butter.
As tender and rare as these little guys are? Simpler is better…
A quick, hot butter saute, hit with a splash of lemon and sea salt!
Um…because the wrong “strawberries” won’t kill you? You really do have to be sure with unfamiliar mushrooms.
False morels can kill you.
I don’t think we should be judging other people’s morels.
The only way to eat them, as far as I’m concerned. Definite last meal request material.
My boring answer is to saute the morels and add them to Mac ‘n’ Cheese. Preferably not the kind that comes in a box.
Sure, but why is it only fungi that trigger a scare reaction? Mistaking something poisonous for something edible can happen with any category of wild food - berries, green leaves, roots, etc.
I haven’t had a morel in so many years… I would love to sample some of your morels.
Don’t worry, I got it 
(Zappa)