On Wed, 20 May 2009 08:47:11 -0500, Lou Decruss
> wrote:

>On Tue, 19 May 2009 04:05:51 -0700, "Bob Terwilliger"
> wrote:
>
>>Lin wrote:
>>
>>>>> Anyone have any tried and true experiences/recipes for these
>>>>> incredibly expensive fungi?
>>>
>>> Bob would probably use them as the base for a sauce. We haven't come
>>> across Morels out here (yet).
>>
>>Several ideas:
>>
>>Cook them in a tightly-covered pot over low heat with butter and serve on
>>toast.
>>
>>Slice them and stuff them under the skin of a chicken to be roasted.
>>
>>Cook morels and fava beans separately, combine them, add ribbons of
>>prosciutto, and drizzle with top-quality olive oil. Serve at room
>>temperature, sprinkling with coarse salt just before serving.
>>
>>Cook in the drippings from roast beef, add a tiny bit of mustard and
>>tarragon, and serve as a side dish with the beef.
>
>Thanks Bob. I'll add these to the list. They all look good.
>
>Lou

Sorry to follow upon my own post. (not)

Our holiday was supposed to be hanging with one person and it turned
into a circus of 20+ of us. The morels are still frozen. I'm going
to do something with them this up-coming weekend. I'm liking the
under the chicken skin thing. Any pointers what else to add to
compliment the morels?

And help is appreciated.

TIA

Lou