FWIW - morels are one of the easiest ones to identify. They don’t really look that much like false morels, have really no other look alikes, and are hollow if cut open (which distinguishes the from false).
If you pick a random mushroom - and then decide whether or not to eat it - you can run into trouble. If you stick to the easy to classify ones (chicken of the woods, morels, chanterelles, etc) - you are pretty safe.
Not much luck with morels so far this year (maybe a dozen), but have found at least 30 pounds of chicken so far.
Drew2, you gotta move someplace with a colder winter and lots of decaying trees.
Okay, I made the poblanos cream sauce but was disappointed in it - I think the poblanos were too young to have much “chili” flavor. I then sautéed shallots, morels, and asparagus. When done with that, I used the same pan to sear a few scallops. Placed the scallops on a bed of the sauté mix and spooned the poblano cream over it.
Result. Poblanos need to be more mature. Asparagus taste is too strong a counter to the morels and the cream sauce. But, the morels were delicious and the scallops did really well with the cream sauce. I will try this again but a veg that is less strongly flavored. Zucchini perhaps.
Why don’t you just make a morel cream sauce? Poblanos and morels together sound like too much going on–I’d just want to savor the morels without the competing heat and flavor of poblanos, but that’s just me. I’m surprised, though, that the asparagus was overpowering. I personally would have thought that’d be a good match. They’re actually a fairly common pairing.
There was very little heat in the poblanos; it is a mild chili. But it was the chili flavor (outside of the heat) I was after. The morels, shallots, and scallops worked well together. And I still think it will work with the cream sauce if I use riper poblanos.
Unfortunately, by the time I get to try this again, morels will be out of season.