The morels have stuck their caps through the ground, and thanks to Joe and Leah (of Short's Brewing Company fame), we have feasted on the wild mushroom. There is a society of secrecy around these mushrooms; people are loath to share the location of their hunting grounds. This is fine with me, as mushroomers are often happy to share their bounty.
This is a recipe that Brad and I like to use for these treats for the tastebuds:
Spanish Tortilla with Springtime Wild Foods
Salt and pepper
1 cup wild leeks, white parts only (you can save the leaves to add to salads)
1 cup chopped morels
1/4 to 1/2 cup white wine
3 large eggs, lightly beaten
about six asparagus stalks, chopped
Heat butter in large skillet over high heat. When hot, add leeks and morels and toss with salt and pepper. Saute for about five minutes. Reduce heat to medium and add wine and asparagus.
Cover and reduce heat; cook until tender (about 5 minutes). Let cool.
In a bowl, combine eggs, leeks, morels, and asparagus. Season with salt and pepper, stir well, and let stand for ten minutes.
Heat olive oil over high heat in skillet. When the oil is hot, but not smoking, reduce heat to medium-low and add egg mixture, spreading into an even layer. Cook about eight to twelve minutes (it will not be done on top).
Flip onto a cookie sheet and slide it back into the skillet to cook the other side. Cook about five more minutes and invert onto a serving platter. Let stand about 15 minutes to set.
Serve at room temperature.