Question: In the fall we gather wild morels in the forest. What can we do with them?
Morels always remind me of hazelnuts -- because they're so delicate, you don't want to overwhelm them with flavoring.
Sauté them with a little bit of butter and minced shallot or garlic, then add some crushed, toasted hazelnuts toward the end of the sauté. The nuts and little hint of garlic bring out lovely flavors in morels.
You could add a bit of cream and cook it down a bit. Then eat it on its own or put it over scrambled eggs, pasta or rice.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.